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University  of  California  •  Berkeley 

Gift  of 
MRS.  GEORGE  L.  HARDING 


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MISS  BEECHER'S 

HOUSEKEEPER 

AND 

HEALTHKEEPER: 

CONTAINING 

FIVE  HUNDRED  RECIPES 

FOB 

ECONOMICAL  AND  HEALTHFUL  COOKING; 

ALSO, 

MANY  DIRECTIONS  FOR  SECURING  HEALTH  AND  HAPPINESS, 

APPROVED  BY  PHYSICIANS  OF  ALL  CLASSES. 


NEW    YORK: 

HARPER   &   BROTHERS,   PUBLISHERS, 

FRANKLIN    SQUARE. 
1873. 


Entered  according  to  Act  of  Congress,  in  the  year  1873,  by 

HARPER  &  BROTHERS, 
In  the  Office  of  the  Librarian  of  Congress,  at  Washington. 


CONTENTS. 

PAET  FIEST. 

CHAPTER  I. 

HEALTH,  ECONOMY,  AND   PLEASURE   IN   FOOD. 

Rules  of  Health  in  regard  to  Food  and  Drink — Measures  used  in  Cook 
ing Page  15 

CHAPTER  II. 

MARKETING  AND*  THE   CARE  OF   MEATS. 

Marketing— BeeM)ifferent  "Cuts,"  etc.— Veal— Mutton— Pork— Poultry 
—Fish— Shell-fish— Care  of  Meats— To  salt  down  Beef— To  cleanse  Calf 's 
Head  and  Feet — To  prepare  Rennet — To  salt  down  Fish — To  try  out 
Lard — Molasses-cured  Hams — Brine  for  corning  Hams,  Beef,  Pork,  etc. 
— Another — Brine  by  Measure — To  salt  down  Pork — To  prepare  Cases 
for  Sausages — Sausage  Meat — Another  Recipe — Bologna  Sausages — To 
smoke  Hams , 18 

CHAPTER  III. 

STEWS   AND    SOUPS. 

New  Soup  and  Stew  Kettle — General  Directions — Stews :  of  Beef  and  Po 
tato  ;  Mutton  and  Turnip,  (French ;)  Simple  Mutton ;  Beef,  with  vegeta 
ble  flavors ;  Fowl,  Mrith  Celery  or  Tomatoes — Irish  Stew — Veal  Stew — 
Another — Pilaff  (Turkish) — Rice  or  Hominy  Stew — English  Beef  Stew — 
Pot  au  Feu  (French)— Olla  Podrida  (Spanish)— French  Mutton  Stew- 
French  Modes  of  Cooking — Flavors — Soup  Powder 28 

CHAPTER  IV. 

SOUPS. 

General  Directions — Soup  Stock — Soup  of  Potato — Plain  Beef— Rich  Beef- 
Green  Pea — Dried  Bean  or  Pea — Clam — Vegetable  and  Meat  for  Sum 
mer — Dried  Pea,  with  salt  Pork — Dried  Bean  or  Pea,  with  Meat  stock — 
Mutton— Vegetable  (French)— Plain  Calf's  Head—Simple  Mutton....  35 


4  CONTENTS. 

<r 
CHAPTEK  V. 

'    HASHES. 

Four  Ways  of  spoiling  Hashes — Hashes  :  of  Fresh  Meats,  seasoned ;  Cold 
fresh  Meats  and  Potatoes ;  Meat,  with  Eggs ;  Meat,  with  Tomatoes  ;  Beef; 
Veal ;  Rice  and  cold  Meats ;  Bread-crumbs  and  cold  Meats ;  Another ; 
Cold  Beefsteak ;  Same,  with  Potatoes  and  Turnips ;  Cold  Mutton  or  Ven 
ison;  Corned  Beef;  Cold  Ham — Meats  warmed  over — To  Cook  cold 
Meats— Cold  meat  Hash— Souse— Tripe Page  39 

CHAPTEK  VI. 

BOILED    MEATS. 

To  Cook  tough  Beef— Boiled  Ham — Beef— Fowls— Fricasseed  Fowls — To 
boil  Leg  or  Shoulder  of  Veal,  Mutton,  or  Lamb — Calf's  Feet — Calf's  Liver 
and  Sweet-breads — Kidneys — Pillau — Smoked  Tongue— Corned  Beef- 
Partridges  or  Pigeons — Ducks — Turkey 43 

CHAPTER  VII. 

ROAST  AND  BAKED  MEATS. 

The  best  Beef— Brown  Flour  for  Gravies — Roast  Beef— To  roast  in  a  Cook- 
stove — Roast  Pork ;  Mutton  ;  Veal ;  Poultry — Pot-pie  of  Beef,  Veal,  or 
Chicken — Mutton  and  Beef  Pie— Chicken-pie— Rice  Chicken-pie— Potato- 
pie—  Calf 's  Head 46 

CHAPTER  VIII. 

BROILED   AND   FRIED   BiEATS   AND   RELISHES. 

Boiled  Mutton  or  Lamb  Chops ;  Beefsteak ;  Fresh  Pork ;  Ham ;  Sweet 
breads  ;  Veal — Pork  Relish — Frying — Calf's  or  Pig's  Liver — Beef  Liver — 
Egg  Omelet— Frizzled  Beef— Veal  Cheese— Codfish  Relish— Another— 
Salt  Herrings 50 

CHAPTER  IX. 

PICKLES. 

General  Directions— Sweet  Pickles — To  pickle  Tomatoes ;  Peaches ;  Pep 
pers  ;  Nasturtions ;  Onions ;  Gherkins  ;  Mushrooms ;  Cucumbers  ;  Wal 
nuts  ;  Mangoes ;  Cabbage — To  prepare  Tomatoes  for  eating — Martinoes — 
Spiced  Cucumber  Pickles — Indiana  Pickles — Cauliflower  or  Broccoli...  52 

CHAPTER  X. 

SAUCES    AND    SALADS. 

Milk  and  Egg  Sauce — Drawn  Butter — Mint  Sauce — Cranberry  Sauce— Ap 
ple  Sauce — Walnut  or  Butternut  Catsup — Mock  Capers — Salad  Dressing — 
Turkey  or  Chicken  Salad— Lettuce  Salad— Tomato  Catsup 56 


CONTENTS.  5 

CHAPTER  XI. 

FISH. 

Oysters,  Stewed ;  Fried ;  Scalloped ;  Broiled — Oyster  Fritters — Oyster  Ome 
let — Pickled  Oysters — Roast  Oysters — Scallops— Clams — Clam  Chowder 
—Fish,  Boiled;  Broiled;  Baked— Pickle  for  cold  Fish Page  58 

CHAPTER  XII. 

VEGETABLES. 

General  Remarks— Potatoes— Old  Potatoes— Potato  Puffs— Sweet  Potatoes 
— Green  Corn — Succotash — Oyster-plant  or  Salsify — Egg-plant — Carrots 
— Beets — Parsnips — Pumpkin  and  Squash — Celery — Radishes — Onions — 
Tomatoes  —  Cucumbers — Cabbage  and  Cauliflower — Asparagus — Maca 
roni—Eggs 60 

CHAPTER  XIII. 

FAMILY   BREAD. 

General  Remarks — Fine  and  unbolted  Flour — Middlings — Kneading — Yeast : 
Hop  and  Potato ;  Potato ;  Hard — Bread :  of  fine  Flour ;  of  middling 
or  unbolted  Flour ;  raised  with  Water ;  Rye  and  Indian ;  Third  ;  Rye  ; 
Oat-meal ;  Pumpkin ;  Apple ;  Corn-meal — Sweet  Rolls  of  Corn-meal — 
Soda  Biscuit — Yeast  Biscuit — Potato  Biscuit — Bung ; 64: 

CHAPTER  XIV. 

BREAKFAST  AND   SUPPER. 

General  Supplies — Receipts  for  Corn-meal — Hominy — Rice — Economical 
Breakfast  Dish — Biscuits  of  sour  Milk  and  Flour — Pearl  or  cracked  Wheat 
— Rye  and  Com  Meal — Oat-meal — Wheat  Muffins — Sally  Lunn,  improved 
— Cream  Griddle-cakes — Royal  Crumpets — Muffins — Waffles — Drop-cakes 
— Sachem's  Head  Corn-cake — Rice  Waffles — A  Rice  Dish — To  use  cold 
Rice — Buckwheat  Cakes — Cottage  Cheese 70 

CHAPTER  XV. 

PUDDINGS   AND   PIES. 

Sweet  Food,  Remarks— Queen  of  all  Puddings — Flour  Pudding — Flour  and 
Fruit  Pudding — Rusk  and  Milk — Rusk  Pudding — Meat  and  Rusk  Pud 
ding — A  good  Pudding— Pan  Dowdy — Corn-meal  Pop-over — Best  Ap 
ple-pie — Puddings :  of  Rice ;  Bread  and  Fruit ;  Boiled  Fruit — Curds  (En 
glish) — Common  Apple-pie — Plain  Custard — Another — Mush  or  Hasty 
Pudding — Stale  Bread  Pudding — Rennet  Wine — Rennet  Custard — Bird's- 
nest  Pudding — Minute  Pudding  of  Potato  Starch — Tapioca  Pudding — 
Cocoa-nut  Pudding — New-England  Squash  or  Pumpkin  Pie — Ripe-fruit 
Pies :  Peach,  Cherry,  Plum,  Currants,  and  Strawberry — Mock  Cream — 
Pudding  of  Bread-crumbs  and  Fruit — Bread  and  Apple  Dumplings — Indian 


6  CONTENTS. 

Pudding  without  Eggs — Boiled  Indian  and  Suet  Pudding — Dessert  of  Rice 
and  Fruit — Another — Cold  Rice  and  stewed  or  grated  Apple — Rich  Flour 
Pudding — Apple-pie — Spiced  Apple-tarts — Baked  Indian  Pudding — Ap 
ple  Custard — Macaroni  or  Vermicelli  Pudding — Green-corn  Pudding — 
Bread  Pudding  for  Invalids  or  young  Children — A  good  Pudding — Loaf 
Pudding — Lemon  Pudding — Green-corn  Patties— Cracker  Plum-pudding 
— Sauces  for  Puddings,  Liquid — Hard — Another — A  healthful  Sauce — 
Universal  Sauce — Paste  for  Puddings  and  Pies — Pie-crusts  without  Fats ; 
made  with  Butter,  very  rich Page  74 

CHAPTER  XVI. 

CAKE. 

General  Directions. — Cake  raised  with  Powders — One,  two,  three,  four  Cake 
— Chocolate;  Jelly;  Orange ;  Almond  and  Cocoa-nut. — Cake  raised  with 
Eggs— Pound  Cake ;  Plain;  Fruit;  Huckleberry;  Gold  and  Silver ;  Rich 
Sponge;  Plain  Sponge— Gingerbread,  etc.— Aunt  Esther's  Gingerbread — 
Sponge  Gingerbread — Ginger  Snaps — Seed  Cookies — Fried  Cakes. — Cakes 
raised  with  Yeast — Plain  Loaf-cake — Rich  Loaf-cake — Dough-cake — 
Icing  for  Cake 85 

CHAPTER  XVII. 

PRESERVES   AND   JELLIES. 

General  Directions — Canned  Fruit — To  clarify  Sirups  for  Sweetmeats — 
Brandy  Peaches — Peaches  (not  rich)  —  Peaches  (elegant)  —  To  preserve 
Quinces  whole — Quince  Jelly — Calf-foot  Jelly — To  preserve  Apples — Pears 
— Pine-apples — Purple  Plums,  No.  1  and  No.  2 — White  or  green  Plums 
— Citron  Melons — Strawberries — Blackberry  Jam — Currants  to  eat  with 
Meat — Cherries — Currants — Raspberry  Jam,  No.  1  and  No.  2 — Currant 
Jelly — Quince  Marmalade — Water-melon  Rinds — Preserved  Pumpkin .  90 

CHAPTER  XVIII. 

DESSERTS   AND   EVENING  PARTIES. 

Ice-cream — Strawberry  Ice-cream — Ice-cream  without  Cream — Fruit  Ice 
cream — A  Cream  for  stewed  Fruit — Currant,  Raspberry,  or  Strawberry 
Whisk — Lemonade — Ice  and  other  Ices — Charlotte  Russe — Flummery — 
Chicken  Salad — Wine  Jelly — Apple-lemon  Pudding — Wheat-flour  Blanc 
mange — Orange  Marmalade — Simple  Lemon  Jelly — Cranberry — Apple 
Ice — Whip  Syllabub — Apple-snow — Iced  Fruit — Ornamental  Froth — To 
clarify  Isinglass  —  Blanc-mange — Apple  Jelly — Orange  Jelly — Floating 
Island — A  Dish  of  Snow — To  clarify  Sugar — Candied  Fruits— Another 
way — Ornamental  Pyramid 95 

CHAPTER  XIX. 

DRINKS   AND   ARTICLES   FOR  THE    SICK   AND   YOUNG   CHILDREN. 

Tea — Coffee — Fish-skin  for  Coffee — Cocoa — Cream  for  Coffee  and  Tea — 


CONTENTS.  7 

Chocolate — Milk  Lemonade — Strawberry  and  Raspberry  Vinegar — White 
Tea  and  Boys'  Coffee — Dangerous  use  of  Milk — Simple  Drinks — Simple 
Wine  Whey — Toast  and  Cider — Panada — Water-gruel — Beef-tea — Toma 
to  Sirup — Sassafras  Jelly — Egg-tea,  Egg-coffee,  and  Egg-milk — Oat-meal 
Gruel — Pearl  Barley-water — Cream-tartar  Beverage — Rennet  Whey — A 
fever  Drink— Food,  etc.,  for  Infants Page  100 

CHAPTER  XX. 

THE   PROVIDING   AND   CARE   OP   FAMILY.  STORES. 

The  Art  of  keeping  a  good  Table — Suciessive  Variety — Doing  every  thing 
in  the  best  Manner — Stores  and  Store-rooms — Flour — Unbolted  Flour — 
Indian-meal — Rye — Buekwheat — Rice — Hominy — Arrow-root — Tapioca, 
etc. — Sugars — Butter — Lard  and  Drippings — Salt — Vinegar — Oil — Molas 
ses — Hard  Soap — Starch — Indigo — Coffee — Tea — Soda — Raisins —  Cur 
rants — Lemon  and  Orange  Peel — Spices — Sweet  Herbs — Cream-tartar — 
Acids — Essences,  etc. — Preserves  and  Jellies — Hams — Cheese — Bread — 
Cake— Codfish— Salted  Provisions..... 103 

CHAPTER  XXI. 

SETTING   TABLES,  PREPARATION   OP   FOOD. 

Table-cloth — Napkins — Table  Furniture — Bread — Butter — Dishes  —  Soiled 
Spots — Plates  to  be  warmed  in  Winter — Certain  Dishes  served  together — 
Strong  flavored  Meats — Boiled  Poultry — Jelly — Fresh  Pork — Drawn  But 
ter — Pickles — Garnishing  Dishes — Boiled  Ham  or  Veal — Greens  and  As 
paragus — Hashes — Curled  Parsley — Mode  of  setting  Table 109 

CHAPTER  XXII. 

WASHING,  IRONING,  AND   CLEANSING. 

Modes  of  economizing  the  Wash— Good  Washing  depends  on  Conveniences 
— Articles  needed — Common  mode  of  Washing — Fine  Clothes — White  Ar 
ticles  — Colored  Articles — Flannels — Bedding — Calicoes — Waters,  etc. — 
To  cleanse  Broadcloth — To  make  Lye — Soft  Soap — Potash  Soap — To  pre 
pare  Starch — Beef's  Gall — To  do  up  Laces — Articles  needed  for  Ironing — 
Sprinkling,  Folding,  and  Ironing — To  whiten  Articles  and  remove  Stains 
— Mildew — Stain-mixture — Another — To  remove  Grease,  Tar,  Pitch,  Tur 
pentine,  Lamp-oil,  Oil-paint,  Ink-stains,  Stains  on  varnished  Articles — To 
clean  silk  Handkerchiefs  and  Ribbons — To  clean  silk  Hose  or  Gloves.  112 

CHAPTER  XXIII. 

MISCELLANEOUS   ADVICE   AND   RECIPES. 

How  to  keep  Cool  in  hot  Weather — Indelible  Ink — To  keep  Eggs — To  pre 
vent  Earthen,  Glass,  and  Iron  ware  from  breaking  easily — Cement  for 
broken  Ware — To  keep  Knives  from  Rust — To  cleanse  or  renovate  Furni 
ture — To  clean  Silver — To  cleanse  Wall-paper — To  purify  a  Well — To 
take  care  of  Roses  and  other  Plants — To  keep  Grapes — Snow  for  Eggs — 


CONTENTS. 

Paper  to  keep  Preserves— To  cool  Butter  in  hot  Weather—To  stop  Cracks 
in  Iron — To  stop  creaking  Hinges — To  stop  creaking  Doors  and  make 
Drawers  slide  easily — To  renovate  black  Silk— To  clean  Kid  Gloves— To 
remove  grease  Spots — To  get  rid  of  Rats  and  Mice— Odds  and  ends  for 
Housekeepers — Additional  Recipes Page  122 


PAKT  SECOND. 

CHAPTER  I. 

NEEDFUL    SCIENCE   AND   TRAINING  FOR   THE    FAMILY   STATE. 

Women  need  both  scientific  and  practical  Training  even  more  than  Men — 
Woman's  Duties  as  important  as  difficult,  and  much  greater  in  Variety — 
The  business  of  a  Housekeeper  includes  all  connected  with  the  Construc 
tion  and  Care  of  a  House,  Yard,  and  Garden  ;  the  Selection  of  Furniture ; 
the  Ornamentation  of  a  Home ;  its  Cleansing,  Neatness,  and  Order ;  the 
Selection  and  Cooking  of  proper  Food ;  the  providing  of  family  Furniture 
and  Clothing ;  the  Care  of  Health ;  the  Charge  of  family  Expenses ;  the 
Training  of  Servants,  and,  as  Wife  and  Mother,  the  Supervision  of  Nursery, 
the  Educator  of  Children,  and  the  religious  Minister  of  the  family  State — 
Evils  consequent  on  not  training  Women  for  these  Duties 127 

CHAPTER  II. 

A   HEALTHFUL   AND   ECONOMICAL   HOME. 

Advantages  of  close  Packing  of  Conveniences — Plan  of  a  model  Cottage  to 
economize  Time,  Labor,  and  Expense,  with  Estimates  of  Cost — Advan 
tages  described 133 

CHAPTER  III. 

ON   HOME   VENTILATION. 

Mode  in  which  the  Body  is  nourished  by  the  Air— Construction  of  the  Lungs 
and  Heart — Description  of  Evils  consequent  on  Neglect  of  a  proper  Sup 
ply  of  pure  Air 150 

CHAPTER  IV. 

ON   WARMING  A   HOUSE. 

Principles  of  Heat,  viz.,  Conduction,  Convection,  Radiation,  and  Reflection 
— Best  Mode  of  warming  a  House  illustrated — Importance  of  Moisture  in 
the  Air 164 


CONTENTS.  9 

CHAPTER  V. 

ON   STOVES    AND   CHIMNEYS. 

The  general  Properties  of  Heat,  Conduction,  Convection,  Radiation,  Reflec 
tion — Cooking  done  by  Radiation  the  simplest  but  most  wasteful  Mode : 
by  Convection  (as  in  Stoves  and  Furnaces)  the  cheapest — The  Range — 
The  model  Cooking-stove — Interior  Arrangements  and  Principles — Con 
trivances  for  economizing  Heat,  Labor,  Time,  Fuel,  Trouble,  and  Expense 
— Its  Durability,  Simplicity,  etc. — Chimneys :  why  they  smoke,  and  how 
to  cure  them — Furnaces :  the  Dryness  of  their  Heat — Necessity  of  Moisture 
in  warm  Air — How  to  obtain  and  regulate  it Page  182 

CHAPTER  VI. 

ECONOMIC   MODES   OF   BEAUTIFYING  A   HOME. 

Educating  Influence  of  natural  and  artistic  Beauty — On  Curtains — Sketch  of 
a  Parlor  with  cheap  and  beautiful  Ornaments — On  the  tasteful  Combina 
tion  of  Colors 192 

CHAPTER  VII. 

ON  THE   CARE   OF   HEALTH. 

Importance  of  some  Knowledge  of  the  Body  and  its  Needs — Fearful  Respon 
sibility  of  entering  upon  domestic  Duties  in  Ignorance — The  fundamental 
vital  Principle — Cell-life — Wonders  of  the  Microscope — Cell-multiplication 
— Constant  interplay  of  Decay  and  Growth  necessary  to  Life — The  red 
and  white  Cells  of  the  Blood — Secreting  and  converting  Power — The  nerv 
ous  System — The  Brain  and  the  Nerves — Structural  Arrangement  and 
Functions — The  ganglionic  System — The  nervous  Fluid — Necessity  of 
properly  apportioned  Exercise  to  Nerves  of  Sensation  and  of  Motion — 
Evils  of  excessive  or  insufficient  Exercise — Equal  Development  of  the 
Whole 199 

CHAPTER  VIII. 

DOMESTIC    EXERCISE. 

Connection  of  Muscles  and  Nerves — Microscopic  cellular  muscular  Fibre — 
Its  Mode  of  Action — Dependence  on  the  Nerves  of  voluntary  and  involun 
tary  Motion — How  Exercise  of  Muscles  quickens  Circulation  of  the  Blood, 
which  maintains  all  the  Processes  of  Life — Dependence  of  Equilibrium 
upon  proper  muscular  Activity— Importance  of  securing  Exercise  that  will 
interest  the  Mind 208 

CHAPTER  IX. 

HEALTHFUL   FOOD   AND   DRINKS. 

Construction  of  the  Body  in  Relation  to  Food — The  Construction  of  a  Kernel 
of  Wheat  as  proportioned  to  the  Body — Construction  and  Action  of  the 

1* 


10  CONTENTS. 

Stomach — Advicd  as  to  Food,  Drinks,  and  Stimulants — Opinions  of  Phy 
sicians .. Page  214 

CHAPTER  X. 

ON    CLEANLINESS. 

.Construction  of  the  Skin— The  secreting  Organs— Care  of  the  Skin 235 

CHAPTER  XI. 

CLOTHING. 

Construction  of  the  Bones — Influence  of  Dress — Description  of  two  Modes 
of  Breathing,  and  the  Effects  of  Weight  and  Tightness  of  Clothing — Prop 
er  Mode  ©^sustaining  the  Clothing 243 

CHAPTER  XII. 

EARLY  RISING. 

A  Virtue  peculiarly  American  and  democratic — In  aristocratic  Countries, 
Labor  considered  degrading — The  Hours  of  Sunlight  generally  devoted  to 
Labor  by  the  working  Classes,  and  to  Sleep  by  the  indolent  and  wealthy — 
Sunlight  necessaiy  to  Health  and  Growth,  whether  of  Vegetables  or  Ani 
mals — Particularly  needful  for  the  Sick — Substitution  of  artificial  Light 
and  Heat  by  Night  a  great  Waste  of  Money — Eight  hours'  Sleep  enough 
— Excessive  Sleep  debilitating — Early  Rising  necessary  to  a  well-regulated 
Family,  to  the  Amount  of  Work  to  be  done  to  the  Community,  to  Schools, 
and  to  all  Classes  in  American  Society 254 

CHAPTER  XIII. 

DOMESTIC    MANNERS. 

Good  Manners  the  Expression  of  Benevolence  in  personal  Intercourse — Se 
rious  Defects  in  Manners  of  the  Americans — Causes  of  peculiar  Man 
ners  to  be  found  in  American  Life — Want  of  clear  Discrimination — 
Necessity  for  Distinctions  of  Superiority  and  Subordination — Importance 
that  young  Mothers  should  seriously  endeavor  to  remedy  this  Defect  while 
educating  their  Children- — Democratic  Principle  of  Equal  Rights  to  be  ap 
plied,  not  to  our  own  Interests,  but  to  those  of  others — The  same  Court 
esy  to  be  extended  to  all  Classes — Necessary  Distinctions  arising  from 
mutual  Relations  to  be  observed — The  Strong  to  defer  to  the  Weak — Prec 
edence  yielded  by  Men  to  Women  in  America — Good  Manners  must  be 
cultivated  in  early  Life — Mutual  Relations  of  Husband  and  Wife — Parents 
and  Children — The  Rearing  of  Children  to  Courtesy— De  Tocqueville  on 
American  Manners 2GO 

CHAPTER  XIV. 

THE  PRESERVATION   OF   GOOD   TEMPER  IN   THE   HOUSEKEEPER. 

Easier  for  a  Household  under  the  Guidance  of  an  equable  Temper  in  the 


CONTENTS.  1 1 

Mistress — Dissatisfied  Looks  and  sharp  Tones  destroy  the  Comfort  of  Sys 
tem,  Neatness,  and  Economy — Considerations  to  aid  the  Housekeeper — 
Importance  and  Dignity  of  her  Duties — Difficulties  to  be  overcome — Good 
Policy  to  calculate  beforehand  upon  the  Derangement  of  well-arranged 
Plans— Object  of  Housekeeping,  the  Comfort  and  well-being  of  the  Family 
— The  End  should  not  be  sacrificed  to  secure  the  Means — Possible  to  re 
frain  from  angry  Tones — Mild  Speech  most  effective — Exemplification — 
Allowances  to  be  made  for  Servants  and  Children — Power  of  Religion  to 
impart  Dignity  and  Importance  to  the  ordinary  and  petty  Details  of  do 
mestic  Life Page  274 

CHAPTER  XV. 

HABITS   OF    SYSTEM  AND   ORDER. 

Relative  Importance  and  Difficulty  of  the  Duties  a  Woman  is  called  to  per 
form—Her  Duties  not  trivial — A  Habit  of  System  and  Order  necessary — 
Right  Apportionment  of  Time— General  Principles— Christianity  to  be  the 
Foundation— Intellectual  and  social  Interests  to  be  preferred  to  Gratifica 
tion  of  Taste  or  Appetite — Neglect  of  Health  a  Sin  in  the  Sight  of  God — 
Regular  Season  of  Rest  appointed  by  the  Creator— Divisions  of  Time — 
Systematic  Arrangement  of  house  Articles  and  other  Conveniences — Reg 
ular  Employment  for  each  Member  of  a  Family — Children — Family  Work 
— Forming  Habits  of  System — Early  Rising  a  very  great  Aid — Due  Ap 
portionment  of  Time  to  the  several  Duties 280 

CHAPTER  XVI. 

HEALTH    OF    MIND. 

Intimate  Connection  between  the  Body  and  Mind — Brain  excited  by  im 
proper  Stimulants  taken  into  the  Stomach — Mental  Faculties  then  affected 
—Causes  of  mental  Disease — Want  of  oxygenized  Blood — Fresh  Air  ab 
solutely  necessary — Excessive  Exercise  of  the  Intellect  or«Feelings — Such 
Attention  to  Religion  as  prevents  the  Performance  of  other  Duties  wrong 
— Unusual  Precocity  in  Children  usually  the  Result  of  a  diseased  Brain — 
Idiocy  often  the  Result,  or  the  precocious  Child  sinks  below  the  Average  of 
Mankind — This  Evil  yet  prevalent  in  Colleges  and  other  Seminaries — A 
medical  Man  necessary  in  every  Seminary — Some  Pupils  always  needing 
Restraint  in  regard  to  Study — A  third  Cause  of  mental  Disease,  the  Want 
of  appropriate  Exercise  of  the  various  Faculties  of  the  Mind — Extract  from 
Dr.  Combe — Beneficial  Results  of  active  intellectual  Employments — Indi 
cations  of  a  diseased  Mind 293 

CHAPTER  XVII. 

CARE     OF    THE    AGED. 

Preservation  of  the  Aged,  designed  to  give  Opportunity  for  Self-denial  and 
loving  Care — Patience,  Sympathy,  and  Labor  for  them  to  be  regarded  as 
Privileges  in  a  Family — The  Young  should  respect  and  minister  unto  the 
Aged — Treating  them  as  valued  Members  of  the  Family — Engaging  them 


12  CONTENTS. 

iii  domestic  Games  and  Sports— Reading  aloud— Courteous  Attention  to 
their  Opinions — Assistance  in  retarding  Decay  of  Faculties  by  helping 
them  to  Exercise — Keeping  up  Interest  of  the  Infirm  in  domestic  Affairs 
— Great  Care  to  preserve  animal  Heat — Ingratitude  to  the  Aged  :  its  base 
ness— Chinfese  Kegard  for  old  Age Page  301 

CHAPTER  XVIII. 

CARE   OF   DOMESTIC   ANIMALS. 

Interesting  Association  of  Animals  with  Man,  from  Childhood  to  Age — Do 
mestic  Animals  apt  to  catch  the  Spirit  of  their  Masters — Important  Neces 
sities — Good  Feeding — Shelter — Cleanliness — Destruction  of  parasitic  Ver 
min — Salt  and  Water — Light — Exercise — Rule  for  Breeding — Care  of 
Horses  :  Feeding,  Grooming,  special  Treatment — Cows :  Stabling,  Feed, 
Calving,  Milking,  Tethering — Swine:  naturally  cleanly,  Breeding,  fresh 
Water,  Charcoal,  Feeding — Sheep :  winter  Treatment — Diet — Sorting — • 
Use  of  Sheep  in  clearing  Land — Pasture — Hedges  and  Fences — Poultry — - 
Turkeys— Geese— Ducks— Fowls— Dairy  Work  generally — Bees— Care  of 
domestic  Animals,  Occupation  for  Women 305 

CHAPTER  XIX. 

CARE     OP    THE     SICK. 

Prominence  given  to  Care  and  Cure  of  the  Sick  by  our  Saviour— Every 
Woman  should  know  what  to  do  in  the  Case  of  Illness — Simple  Remedies 
best — Fasting  and  Perspiration — Evils  of  Constipation — Modes  of  reliev 
ing  it — Remedies  for  Colds — Unwise  to  tempt  the  Appetite  of  the  Sick — 
Suggestion  for  the  Sick-room — Ventilation — Needful  Articles — The  Room, 
Bed,  and  Person  of  the  Patient  to  be  kept  neat — Care  to  preserve  animal 
Warmth — The  Sick,  the  Delicate,  the  Aged — Food  always  to  be  carefully 
prepared  and  neatly  served — Little  Modes  of  Refreshment — Implicit  Obe 
dience  to  the  Physician — Care  in  purchasing  Medicines — Exhibition  of 
Cheerfulness,  Gentleness,  and  Sympathy — Knowledge  and  Experience  of 
Mind— Lack  of  competent  Nurses — Failings  of  Nurses— Sensitiveness  of 
the  Sick — "Sisters  of  Charity,"  the  Reason  why  they  are  such  excellent 
'Nurses — Illness  in  the  Family  a  providential  Opportunity  of  training  Chil 
dren  to  Love  and  Usefulness 313 

CHAPTER  XX. 

FIRES    AND    LIGHTS. 

Management  of  Lamps  and  Candles 324 

CHAPTER  XXI. 

CARE    OF    ROOMS. 

Miscellaneous  Advice  as  to  Furniture,  setting  Tables,  Packing,  and  Stowing— 
Rules  for  Washing,  Carving,  and  Helping— Care  of  Chambers,  ^Kitchen, 
and  Cellar 330 


CONTENTS.  1 3 

,   CHAPTER  .XXII. 

CARE  OF  YARDS  AND  GARDENS. 

Preparation  of  Soil — Making  a  Hot-bed — Re-potting — Laving  out  Yards  and 
Gardens — Care  of  house  Plants — Propagation  of  Plants— Ingrafting— Cul 
tivation  of  Fruit  by  Women Page  349 

CHAPTER  XXIII. 

SEWING,  CUTTING,  AND   FITTING. 

How  to  instruct  in  these  Arts  in  common  Schools 361 

CHAPTER  XXIV. 

ACCIDENTS   AND   ANTIDOTES. 

Treatment  of  the  Drowned — Antidotes  for  Poisons — Conduct  in  Thunder 
storms  and  Fires 366 

CHAPTER  XXV. 

RIGHT    USE    OF   TIME   AND   PROPERTY. 

Meaning  of  the  Word  Right — How  do  Men  decide  what  is  wise,  best,  and 
right? — What  is,  an  intuitive  Principle  in  all  rational  Minds — Who  are 
called  righteous  and  virtuous  Men  in  all  Nations  and  Ages — Effect  of  Dan 
ger  in  deciding  what  is  right — The  Law  of  Rectitude  or  Right — Distinc 
tion  between  emotive  Love  and  voluntary  Love  illustrated  by  Christ's 
Teachings  and  Example — Explanation  of  "Faith,"  "Love," and  "  Repent 
ance,  "as  taught  by  Jesus  Christ — The  proportion  of  Time  and  Property 
required  of  the  Jews — Illustrations  of  Christian  Benevolence — Self-deny 
ing  Benevolence  happifying,  and  can  be  cultivated — Consideration  of  vari 
ous  Modes  of  Charity 370 

CHAPTER  XXVI. 

CARE    OF    INFANTS. 

Remarks  of  Herbert  Spencer  and  Dr.  Combe — A4vice  of  medical  Writers — 
Best  Remedy  for  Fevers 390 

CHAPTER  XXVII. 

MANAGEMENT   OF   YOUNG  CHILDREN. 

Physical  Care— Intellectual  Training— On  cultivating  Benevolence  in  Chil 
dren — Sympathy  with  Little  Ones  important — Gentle  tones  best 401 

CHAPTER  XXVIII. 

FAMILY  RELIGIOUS   TRAINING. 

Woman's  Responsibility  as  chief  Educator  of  the  Family — The  meaning  of 


14  CONTENTS. 

the  Word  Right — The  End,  or  Object,  for  which  all  Things  are  made,  and 
how  learned — Difficulties  in  interpreting  Revelation — Distinctive  principle 
of  Protestantism — Danger  in  the  future  Life,  and  different  Views— Influ 
ence  of  Belief  in  Danger  illustrated — Rule  of  Interpretation  used  in  com 
mon  Life,  and  to  be  applied  to  the  Bible — What  we  must  do  to  be  saved — 
Theories  differ,  but  an  agreement  in  facts  revealed — How  a  Woman  must 
decide  for  herself  and  for  those  she  controls Page  414 

CHAPTER  XXIX. 

CARE     OF     SERVANTS. 

Distinction  between  emotional  and  voluntary  Love  to  others — This  the  Prin 
ciple  to  guide  in  the  Care  of  Servants — Ladies  who  do  their  own  Work — 
Intelligence  saves  Labor — Benefits  of  domestic  Labor — The  Training  of 
Servants  a  prime  Duty  of  American  Housekeepers — Modes  of  avoiding  Dif 
ficulties — Rewards  of  benevolent  Care  here  and  in  the  Life  to  come. .  424 

CHAPTER  XXX. 

DOMESTIC  AMUSEMENTS   AND    SOCIAL   DUTIES. 

The  only  proper  Object  of  Amusement — Various  kinds  that  are  safe,  and 
others  that  are  wrong,  either  in  Quality  or  Excess — Hospitality 440 

CHAPTER  XXXI. 

LAWS     OF     HEALTH. 

The  Laws  of  Health  are  Laws  of  God,  and  should  be  taught  to  all  Children 
— Laws  of  Health  for  the  Bones,  Muscles,  Lungs,  Digestive  Organs,  Skin, 
Brain  and  Nerves,  Teeth,  Eyes,  Hair,  etc 454 

CHAPTER  XXXII. 

COMFORT   FOR  A   DISCOURAGED   HOUSEKEEPER. 

Some  of  the  great  Trials  of  American  Housekeepers  enumerated — How  to 
meet  them  with  Comfort  and  Success 459 

NOTE  A v 46G 

INDEX...  .    473 


THE 

HOUSEKEEPER  AND  HEALTHKEEPER. 

PART  FIRST. 


CHAPTER  I. 

ADDRESS   OF  THE   AUTHOR   TO    AMERICAN   HOUSEKEEPERS. 

MY  DEAR  FRIENDS, — This  volume  embraces,  in  a  concise 
form,  many  valuable  portions  of  my  other  works  on  Domes 
tic  Economy,  both  those  published  by  Harper  and  Brothers 
and  those  published  by  J.  B.  Ford  and  Co.,  together  with 
other  new  and  interesting  matter.  It  is  designed  to  be  a 
complete  encyclopaedia  of  all  that  relates  to  a  woman's  du 
ties  as  housekeeper,  wife,  mother,  and  nurse. 

The  First  Part  embraces  a  large  variety  of  recipes  for  food 
that  is  both  healthful  and  economical,  put  in  clear,  concise 
language,  with  many  methods  for  saving  labor,  time,  and 
money,  not  found  in  any  other  works  of  the  kind.  It  also 
gives  more  specific  directions  as  to  seasonings  and  flavors 
than  the  common  one  of"  Season  to  the  Taste,"  which  leaves 
all  to  the  judgment  of  the  careless  or  ignorant.  The  recipes 
have  been  tested  by  some  of  the  best  housekeepers,  and  all 
relating  to  health  has  been  approved  by  distinguished  physi 
cians  of  all  schools. 

The  Second  Part  contains  interesting  information  as  to  the 
construction  of' the  body,  in  a  concise  form,  omitting  all  de 
tails,  except  such  as  have  an  immediate  connection  with  a 
housekeeper's  practical  duties.  These  are  so  simplified  and 
illustrated,  that  by  aid  of  this,  both  servants  and  children  can 
be  made  so  to  understand  the  reasons  for  the  laws  of  health, 


16        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

as  to  render  that  willing  and  intelligent  obedience  which 
can  be  gained  in  no  other  way. 

It  is  my  most  earnest  desire  to  save  you  and  your  house-^ 
hold  from  the  sad  consequences  I  have  suffered  from  igno 
rance  of  the  laws  of  health,  especially  those  which  women 
peculiarly  need  to  understand  and  obey. 

God  made  woman  to  do  the  work  of  the  family,  and  to 
train  those  under  her  care  to  the  same  labor.  And  her  body 
is  so  formed  that  family  labor  and  care  tend  not  only  to  good 
health,  but  to  the  highest  culture  of  mind.  Head  all  that  is 
included  in  our  "  profession,"  as  detailed  in  the  Second  Part 
of  this  work,  and  see  how  much  there  is  to  cultivate  every 
mental  faculty,  as  well  as  our  higher  moral  powers.  Domes 
tic  labor  with  the  muscles  of  the  arms  and  trunk,  with  inter 
vals  of  sedentary  work,  are  exactly  what  keep  all  the  func 
tions  of  the  body  in  perfect  order,  especially  those  which,  at 
the  present  day,  are  most  out  of  order  in  our  sex.  And  so 
the  women  of  a  former  generation,  while  they  read  and 
studied  books  far  less  than  women  of  the  present  time,  were 
better  developed  both  in  mind  and  body. 

It  was  my  good  fortune  to  be  trained  by  poverty  and  good 
mothers  and  aunts  to  do  every  kind  of  domestic  labor,  and 
so,  until  one-and-twenty,  I  was  in  full  enjoyment  of  health 
and  happiness.  Then  I  gave  up  all  domestic  employments 
for  study  and  teaching,  and  in  ten  years  I  ruined  my  health, 
while  my  younger  sisters  and  friends  suffered  in  the  same 
mistaken  course.  And  my  experience  has  been  repeated  all 
over  the  land,  until  there  is  such  decay  of  female  constitu 
tions  and  health,  as  alarms,  and  justly  alarms,  every  well-in 
formed  person. 

After  twenty  years  of  invalidism,  I  have  been  restored  to 
perfect  health  of  body  and  mind,  and  wholly  by  a  strict  obe 
dience  to  the  laws  of  health  and  happiness,  which  I  now  com 
mend  to  your  especial  attention,  with  the  hope  and  prayer 
that  by  obedience  to  them  you  may  save  yourselves  and 
households  from  unspeakable  future  miseries. 

I  wish  I  could  give  you  all  the  evidence  that  I  have  gain 
ed  to  prove  that  woman's  work  in  the  household  might  be  so 
conducted  as  to  be  agreeable,  tasteful,  and  promotive  of  both 


17 

grace  and  beauty  of  person.  But  this  never  can  be  general 
ly  credited  till  women  of  high  culture  set  the  example  of 
training  their  sons  and  daughters,  instead  of  hired  servants 
alone,  to  be  their  domestic  helpers. 

According  to  the  present  tendency  of  wealth  and  culture, 
it  is  women  of  moderate  or  humble  means  who  will  train 
their  own  children  to  health  and  happiness,  and  rear  prosper 
ous  families.  Meantime,  the  rich  women  will  have  large 
houses,  many  servants,  poor  health,  and  little  domestic  com 
fort,  while  they  train  the  children  of  foreigners  to  do  family 
work,  and  in  a  way  that  will  satisfy  neither  mistress  nor 
servant ;  for  a  woman  who  does  not  work  herself  is  rarely 
able  to  properly  teach  others.  Choose  wisely,  then,  O  youth 
ful  mother  and  housekeeper !  train  yourself  to  wholesome 
labor  and  intelligent  direction,  and  be  prepared  to  educate 
a  cheerful  and  healthful  flock  of  your  own  children. 

Your  friend  and  well-wisher, 

CATHARINE  E.  BEECHER. 
NEW  YORK,  April  2,  1873. 


18        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  II. 

MARKETING   AND  THE    CARE    OF   MEATS. 

EVERY  young  woman,  at  some  period  of  her  life,  may  need 
the  instructions  of  this  chapter.  Thousands  will  have  the 
immediate  care  of  buying  meats  for  the  family ;  and  even 
those  who  are  not  themselves  obliged  to  go  to  market, 
should  have  the  knowledge  which  will  enable  them  to  direct 
their  servants  what  and  how  to  buy,  and  to  judge  whether 
the  household,  under  their  management,  is  properly  served 
or  not.  Nothing  so  thoroughly  insures  the  intelligent  obe 
dience  of  orders,  as  evidence  that  the  person  ordering  knows 
exactly  what  is  wanted. 

The  directions  given  in  this  and  the  ensuing  chapters  on 
meats,  were  carefully  written,  first  in  Cincinnati,  with  the 
counsel  and  advice  of  business  men  practically  engaged  in 
such  matters.  They  have  been  recently  rewritten  in  Hart 
ford,  Conn.,  after,  consultation  with  intelligent  butchers  and 
grocers. 

MARKETING. 

BEEF. 

The  animal,  when  slaughtered,  should  be  bled  very  thor 
oughly.  The  care  taken  by  the  Jews  in  this  and  other  points 
draws  custom  from  &ther  sects  to  their  markets.  The  skin 
is  tanned  for  leather,  and  the  fat  is  used  for  candles  and 
other  purposes.  The  tail  is  used  for  soups,  and  the  liver, 
heart,  and  tripe  are  also  used  for  cooking.  The  body  is  split 
into  two  parts,  through  the  back-bone,  and  each  half  is  di 
vided  as  marked  in  the  drawing  on  following  page.  There 
are  diverse  modes  of  cutting  and  naming  the  parts,  butchers 
in  New  England,  in  New  York,  in  the  South,  and  in  the 
West,  all  making  some  slight  differences ;  but  the  following 
is  the  most  common  method. 


MARKETING  AND    CARE    OF   MEATS. 


19 


Fig.  1. 


1.  The  head :  frequently  used  for  mince-pies ;  vsometimes  it  is  tried  out  for 
oil,  and  then  the  bones  are  used  for  fertilizers.  The  horns  are  used  to  make 
buttons  and  combs,  and  various  other  things.  2.  The  neck;  used  for  soups 
and  stews.  3.  The  chuck-rib,  or  shoulder,  having  four  ribs.  It  is  used  for 
corning,  stews,  and  soup,  and  some  say  the  best  steaks  are  from  this  piece. 
4.  The  front  of  the  shoulder,  or  the  shoulder-clod,  which  is  sometimes  called 
the  brisket.  5."  The  back  of  the  shoulder  ;  used  for  corning,  soups,  and  stews. 
G.  The  fore-shin,  or  leg ;  used  for  soups.  7,  7.  The  plate-pieces;  the  front 
one  is  called  the  brisket,  (as  is  also  4,)  and  is  used  for  corning,  soups,  and 
stews.  The  back  plate-piece  is  called  the  flank,  and  is  divided  into  the  thick 
flank,  or  upper  sirloin,  and  the  lower  flank.  These  are  for  roasting  and 
corning.  8.  The  standing  ribs,  divided  into  first,  second,  and  third  cuts; 
used  for  roasting.  The  second  cut  is  the  best  of  the  three.  9.  The  sirloin, 
which  is  the  best  roasting  piece.  10.  The  sirloin  steak  and  the  porter-house 
steak;  used  for  broiling.  11.  The  rump,  or  aitch-bone;  used  for  soup  or 
corning,  or  to  cook  a  la  mode.  12.  The  round,  or  buttock ;  used  for  corning, 
or  for  a  la  mode;  also  for  dried  beef.  13.  The  hock,  or  hind  shank;  used 
for  soups. 

In  selecting  Beef,  choose  that  which  has  a  loose  grain, 
easily  yielding  to  pressure,  of  a  clear  red,  with  whitish  fat. 
If  the  lean  is  purplish,  and  the  fat  yellW,  it  is  poor  beef. 
Beef  long  kept  turns  a  darker  color  than  fresh  killed.  Stall- 
fed  beef  has  a  lighter'color  than  grass-fed. 

Ox  beef  is  the  best,  and  next,  that  of  a  heifer. 

In  cold  weather,  it  is  economical  to  buy  a  hind  quarter ; 
have  it  cut  up,  and  what  is  not  wanted  immediately,  pack 
with  snow  in  a  barrel.  All  meats  grow  tender  by  keeping. 
Do  not  let  meats  freeze  ;  if  they  do,  thaw  them  in  cold  water, 
and  do  not  cook  them  till  fully  thawed.  A  piece  weighing 
ten  pounds  requires  ten  or  twelve  hours  to  thaw. 


20 


THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

Fig.  2. 


VEAL. 

The  calf  should  not  be  slaughtered  until  it  is  six  weeks 
old.  Spring  is  the  best  time  for  veal.  It  is  divided  as  marked 
in  the  drawing. 

1.  The  head,  sold  with  the  pluck,  which  includes  the  heart,  liver,  and 
sweet-breads.  2.  The  rack,  including  the  neck ;  used  for  stews,  pot-pies,  and 
broths ;  also  for  chops  and  roasting.  3.  The  shoulder.  This,  and  also  half 
the  rack  and  ribs  of  the  fore-quarter,  are  sometimes  roasted,  and  sometimes 
used  for  stews,  broths,  and  cutlets.  4.  The  fore-shank,  or  knuckle ;  used  for 
broths.  5.  The  breast ;  used  for  stews  and  soups ;  also  to  "stuff  and  bake. 
6.  The  loin ;  used  for  roasting.  7.  The  fillet,  or  leg,  including  the  hind 
flank ;  used  for  cutlets,  or  to  stuff  and  boil,  or  to  stuff  and  roast,  or  bake. 
8.  The  hind  shank,  or  hock,  or  knuckle ;  used  for  soups.  The  feet  are  used 
for  jelly. 

In  selecting  Veal,  take  that  which  is  firm  and  dry,  and  the 
joints  stiff,  having  the  lean  a  delicate  red,  the  kidney  covered 
with  fat,  and  the  fat  very  white.  If  you  buy  the  head,  see 
that  the  eyes  are  plump  and  lively,  and  not  dull  and  sunk 
in  the  head.  I£  you  buy  the  legs,  get  those  which  are  not 
skinned,  as  the  skin  is  good  for  jelly  or  soup. 


Fig.  3. 


MUTTON. 
1.  The  shoulder;  for  boiling  or  corning.     2,  2.  The  neck  and  rack;  for 


MARKETING  AND   CAKE    OF   MEATS.  21 

boiling  or  corning.  3.  The  loin ;  is  roasted,  or  broiled  as  chops.  4.  The 
leg ;  is  boiled,  or  broiled,  or  stuffed  and  roasted.  Many  salt  and  smoke  the 
leg,  and  call  it  smoked  venison.  5.  The  breast ;  for  boiling  or  corning. 

In  choosing  Mutton,  take  that  which  is  bright  red  and 
close-grained,  with  firm  and  white  fat.  The  meat  should  feel 
tender  and  springy  on  pressure.  Notice  the  vein  on  the 
neck  of  the  fore-quarter,  which  should  be  a  fine  blue. 

Fig.  4. 


PORK. 

1.  The  leg,  or  ham ;  used  for  smoking.  2.  The  hind  loin.  3.  The  fore 
loin.  4.  The  spare-rib ;  for  roasting  ;  sometimes  including  all  the  ribs.  5. 
The  hand,  or  shoulder  ;  sometimes  smoked,  and  sometimes  corned  and  boiled. 
6.  The  belly,  or  spring,  for  coming  or  salting  down.  The  feet  are  used  for 
jelly,  head-cheese,  and  souse. 

In  selecting  Pork,  if  young,  the  lean  can  easily  be  broken 
when  pinched,  and  the  skin  can  be  indented  by  nipping  with 
the  fingers.  The  fat  also  will  be  white  and  soft.  Thin  rind 
is  best. 

In  selecting  Hams,  run  a  knife  along  the  bone,  and  if  it 
comes  out  clean,  the  ham  is  good ;  but  if  it  comes  out  smear 
ed,  it  is  spoiled.  Good  bacon  has  white  fat,  and  the  lean  ad 
heres  closely  to  the  bone.  If  the  bacon  has  yellow  streaks, 
it  is  rusty,  and  not  fit  to  use. 


In  selecting  Poultry,  choose  those  that  are  full  grown,  but 
not  old.  When  young  and  fresh-killed,  the  skin  is  thin  and 
tender,  the  joints  not  very  stiff,  and  the  eyes  full  and  bright. 
The  breast-bone  shows  the  age,  as  it  easily  yields  to  press 
ure  if  young,  and  is  tough  when  old.  If  young,  you  can  with 
a  pin  easily  tear  the  skin.  A  goose,  when  old,  has  red  and 


22        THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

hairy  legs;  but  when  young,  they  are  yellow,  and  have  few 
hairs.  The  pin-feathers  are  the  roots  of  feathers,  which  break 
off  and  remain  in  the  skin,  and  always  indicate  a  young  bird. 
When  very  neatly  dressed,  they  are  pulled  out. 

Poultry  and  birds  ought  to  be  killed  by  having  the  head 
cut  off,  and  then  hung  up  by  the  legs  to  bleed  freely.  This 
makes  the  flesh  white  and  more  healthful. 


In  selecting  Fish,  take  those  that  are  firm  and  thick,  hav 
ing  stiff  fins  and  bright  scales,  the  gills  bright  red,  and  the 
eyes  full  and  prominent.  When  fish  are  long  out  of  water, 
they  grow  soft,  the  fins  bend  easily,  the  scales  are  dim,  the 
gills  grow  dark,  and  the  eyes  sink  and  shrink  away.  Be  sure 
and  have  them  dressed  immediately;  sprinkle  them  with  salt, 
and  use  them,  if  possible,  the  same  day.  In  warm  weather, 
put  them  in  ice,  or  corning,  for  the  next  day. 

Shell-fish  can  be  decided  upon  only  by  the  smell.  Lob 
sters  are  not  good  unless  alive,  or  else  boiled  before  offered 
'for  sale.  t  They  are  black  when  alive,  and  red  when  boiled. 
When  to  be  boiled,  they  are  to  be  put  alive  into  boiling 
water,  which  is  the  quickest  and  least  cruel  way  to  end  their 
life. 

THE  CABE  OF  MEATS. 

In  hot  weather,  if  there  is  no  refrigerator,  then  wipe  meat 
dry,  sprinkle  on  a  little  salt  and  pepper,  and  hang  in  the  cel 
lar.  Or,  still  better,  wrap  it,  thus  prepared,  in  a  dry  cloth, 
and  cover  it  with  charcoal  or  with  wood-ashes.  Mutton, 
wrapped  in  a  cloth  wet  with  vinegar,  and  laid  on  the  ground 
of  a  dry  cellar,  keeps  well  and  improves  in  tenderness. 

Hang  meat  a  day  or  two  after  it  is  killed  before  corning  it. 

In  winter,  meat  is  kept  finely  if  well  packed  in  snow,  with 
out  salting ;  but  some  say  it  lessens  the  sweetness. 

Frozen  meat  must  be  thawed  in  cold  water,  and  not  cook 
ed  till  entirely  thawed.  . 

Beef  and  mutton  are  improved  by  keeping  as  long  as  they 
remain  sweet.  If  meat  begins  to  taint,  wash  it,  and  rub  it 
with  powdered  charcoal,  which  often  removes  the  taint. 


MAKKETING   AND   CAEE    OF   MEATS.  23 

Sometimes  rubbing  with  salt  will  cure  it.  Soda  water  is 
good  also. 

Take  all  the  kernels  out  that  you  will  find  in  the  round 
and  thick  end  of  the  flank  of  beef,  and  in  the  fat,  and  fill  the 
holes  with  salt.  This  will  preserve  it  longer. 

Salt  your  meat,  in  summer,  as  soon  as  you  receive  it. 

A  pound  and  a  half  of  salt  rubbed  into  twenty-five  pounds 
of  beef,  will  corn  it  so  as  to  last  several  days  in  ordinary 
warm  weather ;  or  put  it  in  strong  brine. 

In  most  books  of  recipes  there  are  several  different  ones  for 
corning,  for  curing  pork  hams,  and  for  other  uses,  while  an  in 
experienced  person  is  at  a  loss  to  know  which  is  best.  The 
recipes  here  given  are  decided  to  be  the  best,  after  an  exami 
nation  of  quite  a  variety,  by  the  writer,  who  has  resided  where 
they  were  used;  and  she  knows  that  the  very  best  results 
are  secured  by  these  directions.  These  also  are  pronounced 
the  best  by  business  men  of  large  experience. 

To  Salt  down  Beef  to  keep  the  Year  round.— One  hundred  pounds  of 
beef ;  four  quarts  of  rock-salt,  pounded  fine ;  four  ounces  of  saltpetre,  pound 
ed  fine  ;  four  pounds  of  brown  sugar.  Mix  well.  Put  a  layer  of  meat  on 
the  bottom  of  the  ban-el,  with  a  thin  layer  of  this  mixture  under  it.  Pack 
the  meat  in  layers,  and  between  each  put  equal  proportions  of  tbis  mixture, 
allowing  a  little  more  to  the  top  layers.  Then  pour  in  brine  till  the  barrel  is 
full. 

To  cleanse  Calf's  Head  and  Feet. — Wash  clean,  and  sprinkle  pounded  res 
in  over  the  hair ;  dip  in  boiling  water  and  take  out  immediately,  and  then 
scrape  them  clean ;  then  soak  them  in  water  for  four  days,  changing  the 
water  every  day. 

To  prepare  Rennet. — Take  the  stomach  of  a  new-killed  calf,  and  do  not 
wash  it,  as  it  weakens  the  gastric  juice.  Hang  it  in  a  cool  and  dry  place 
five  days  or  so ;  then  turn  the  inside  out,  and  slip  off  the  curds  with  the 
hand.  Then  fill  it  with  salt,  with  a  little  saltpetre  mixed  in,  and  lay  it  in  a 
stone  pot,  pouring  on  a  tea-spoonful  of  vinegar,  and  sprinkling  on  a  handful 
of  salt.  Cover  it  closely,  and  keep  for  use.  After  six  weeks,  take  a  piece 
four  inches  square  and  put  it  in  a  bottle  with  five  gills  of  cold  water  and  two 
gills  of  rose  brandy ;  stop  it  close,  and  shake  it  when  you  use  it.  A  table- 
spoonful  is  enough  for  a  quart  of  milk. 

To  Salt  down  Fish.— Scale,  cut  off  the  heads,  open  down  the  back,  and  re 
move  most  of  the  spine,  to  have  them  keep  better.  Lay  them  in  salt  water 


24        THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

two  hours,  to  extract  blood.  Sprinkle  with  fine  salt,  and  let  them  lie  over 
night.  Then  mix  one  peck  of  coarse  and  fine  salt,  one  ounce  of  saltpetre, 
(or  half  an  ounce  of  saltpetre  and  half  an  ounce  of  saleratus,)  and  one  pound 
of  sugar.  Then  pack  in  a  firkin.  Begin  with  a  layer  of  salt,  then  a  layer 
of  fish,  skin  downward.  A  peck  of  salt  will  answer  for  twenty-five  shad, 
and  other  fish  in  proportion. 

As  in  most  country  families,  when  meat  is  salted  for  the 
year's  use,  pork  is  the  meat  most  generally  and  most  largely 
relied  upon,  considerable  space  is  devoted  to  its  proper  prep 
aration.  Special  attention  is  given  to  various  modes  of  cur 
ing  and  preserving  it. 

To  try  out  Lard. — Take  what  is  called  the  leaves,  and  take  off  all  the  skin, 
cut  it  into  pieces  an  inch  square,  put  it  into  a  clean  pot  over  a  slow  fire,  and 
try  it  till  the  scraps  look  a  reddish-brown  ;  take  great  care  not  to  let  it  burn, 
which  would  spoil  the  whole.  Then  strain  it  through  a  strong  cloth,  into  a 
stone  pot,  and  set  it  away  for  use. 

Take  the  fat  to  which  the  smaller  intestines  are  attached,  (not  the  large 
ones,)  and  the  flabby  pieces  of  pork  not  fit  for  salting,  try  these  in  the  same 
way,  and  set  the  fat  thus  obtained  where  it  will  freeze,  and  by  spring  the 
strong  taste  will  be  gone,  and  then  it  can  be  used  for  frying.  A  tea-cup  of 
water  prevents  burning  while  trying. 

Corn-fed  pork  is  best.  Pork  made  by  still-house  slops  is 
almost  poisonous,  and  hogs  that  live  on  offal  never  furnish 
healthful  food.  If  hogs  are  properly  fed,  the  pork  is  not  un- 
healthful. 

Pork  with  kernels  in  it  is  measly,  and  is  unwholesome. 

A  thick  skin  shows  that  the  pork  is  old,  and  that  it  re 
quires  more  time  to  boil.  If  bought  pork  is  very  salt,  soak 
it  some  hours.  Do  not  let  pork  freeze,  if  you  intend  to  salt  it. 

The  gentleman  who  uses  the  following  recipe  for  curing 
pork  hams,  says  it  has  these  advantages  over  all  others  he 
has  tried  or  heard  of,  namely,  the  hams  thus  cured  are  sweet 
er  than  by  any  other  method ;  they  are  more  solid  and  ten 
der,  and  are  cured  in  less  than  half  the  time.  Moreover,  they 
do  not  attract  flies  so  much  as  other  methods : 

Recipe  for  Molasses-cure'd  Hams. — Moisten  every  part  of  the  ham  with 
molasses,  and  then  for  every  hundred  pounds  use  one  quart  of  fine  salt,  and 
four  ounces  of  saltpetre,  rubbing  them  in  very  thoroughly  at  every  point. 
Put  the  hams  thus  prepared  in  a  tight  cask  for  four  days.  Then  rub  again 


MAKKETING   AND    CAKE    OF   MEATS.  25 

with  molasses  and  one  quart  of  salt,  and  return  the  hams  to  the  cask  for  four 
days.  Repeat  this  the  third  and  the  fourth  time,  and  then  smoke  the  hams. 
This  process  takes  only  sixteen  days,  while  other  methods  require  five  or  six 
weeks. 

The  following  is  the  best  recipe  for  the  ordinary  mode  of 
curing  hams ;  and  the  brine  or  pickle  thus  prepared  is  equal 
ly  good  for  corning  and  all  other  purposes  for  which  brine  is 
used.  Some  persons  use  saleratus  instead  of  the  saltpetre, 
and  others  use  half  and  half  of  each,  and  say  it  is  an  improve 
ment: 

Brine  or  Pickle  for  corning  Hams,  Beef,  Pork,  and  Hung  Beef. — Four  gal 
lons  of  water ;  two  pounds  of  rock-salt,  and  a  little  more  of  common  salt ;  two 
ounces  of  saltpetre ;  one  quart  of  molasses.  Mix,  but  do  not  boil.  Put  the 
hams  in  a  barrel  and  pour  this  over  them,  and  keep  them  covered  with  it  for 
six  weeks.  If  more  brine  is  needed,  make  it  in  the  same  proportions. 

Brine  for  Beef,  Pork,  Tongues,  and  Hung  Beef  .—Four  gallons  of  water ; 
one  and  a  half  pounds  of  sugar ;  one  ounce  of  saltpetre. ;  one  ounce  of  sale 
ratus.  Add  salt ;  and  if  it  is  for  use  only  a  month  or  two,  use  six  pounds  of 
salt ;  if  for  all  the  year,  use  nine  pounds.  In  hot  weather,  rub  the  meat  with 
salt  before  putting  it  in,  and  let  it  lie  for  three  hours,  to  extract  the  blood. 
When  tongues  and  hung  beef  are  taken  out,  wash  the  pieces,  and,  when 
smoked,  put  them  in  paper  bags,  and  hang  in  a  dry  place. 

Brine  by  Measure,  easily  made. — One  gallon  of  cold  water ;  one  quart  of 
rock-salt ;  and  two  of  blown  salt ;  one  heaping  table-spoonful  of  saltpetre,  (or 
half  as  much  of  saleratus,  with  half  a  table-spoonful  of  saltpetre ;)  six  heaping 
table-spoonfuls  of  brown  sugar.  Mix,  but  not  boil.  Keep  it  as  long  as  salt 
remains  undissolved  at  bottom.  When  scum  rises,  add  more  salt,  sugar,  salt 
petre,  and  soda. 

To  Salt  down  Pork. — Allow  a  peck  of  salt  for  sixty  pounds.  Cover  the 
bottom  of  the  barrel  with  salt  an  inch  deep.  Put  down  one  layer  of  pork, 
and  cover  that  with  salt  half  an  inch  thick.  Continue  thus  till  the  barrel  is 
full.  Then  pour  in  as  much  strong  brine  as  the  barrel  will  receive.  Keep 
coarse  salt  between  all  pieces,  so  that  the  brine  can  circulate.  When  a  white 
scum  or  bloody-looking  matter  rises  on  the  top,  scald  the  brine  and  add  more 
salt.  Leave  out  bloody  and  lean  pieces  for  sausages.  Pack  as  tight  as  pos 
sible,  the  rind  next  the  barrel ;  and  let  it  be  always  kept  under  the  brine. 
Some  use  a  stone  for  this  purpose.  In  salting  down  a  new  supply,  take  the 
old  brine,  boil  it  down  and  remove  all  the  scum,  and  then  use  it  to  pour  over 
the  pork.  The  pork  may  be  used  in  six  weeks  after  salting. 


26        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

To  prepare  Cases  for  Sausages. — Empty  the  cases,  taking  care  not  to  tear 
them.  Wash  them  thoroughly,  and  cut  into  lengths  of  two  yards  each. 
Then  take  a  candle-rod,  and  fastening  one  end  of  a  case  to  the  top  of  it,  turn 
the  case  inside  outward.  When  all  are  turned,  wash  very  thoroughly,  and 
scrape  them  with  a  scraper  made  for  the  purpose,  keeping  them  in  wann  wa 
ter  till  ready  to  scrape.  Throw  them  into  salt  and  water  to  soak  till  used. 
It  is  a  very  difficult  job  to  scrape  them  clean  without  tearing  them.  When 
finished,  they  look  transparent  and  very  thin. 

Sausage-Meat. — Take  one  third  fat  and  two  thirds  lean  pork,  and  chop  it; 
and  then  to  every  twelve  pounds  of  meat  add  twelve  large  even  spoonfuls  of 
pounded  salt,  nine  of  sifted  sage,  and  six  of  sifted  black  pepper.  Some  like 
a  little  summer-savory.  Keep  it  in  a  cool  and  dry  place. 

Another  Recipe. — To  twenty-five  pounds  of  chopped  meat,  which  should 
be  one  third  fat  and  two  thirds  lean,  put  twenty  spoonfuls  of  sage,  twenty-five 
of  salt,  ten  of  pepper,  and  four  of  summer-savory. 

Bologna  Sausages. — Take  equal  portions  of  veal,  .pork,  and  ham ;  chop 
them  fine ;  season  with  sweet  herbs  and  pepper ;  put  them,  in  cases ;  boil  them 
till  tender,  and  then  dry  them. 

To  smoke  Hams. — Make  a  small  building  of  boards,  nailing  strips  over  the 
cracks  to  confine  the  smoke.  Have  within  cross-sticks,  on  which  to  hang  the 
hams.  Have  only  one  opening  at  top,  at  the  end  farthest  from  the  fire.  Set 
it  up  so  high  that  a  small  stove  can  be  set  under  or  very  near  it,  with  the 
smoke-pipe  entering  the  floor  at  the  opposite  end  from  the  slide.  These  di- 

Fig.  5. 


MARKETING   AND   CAKE    OF   MEATS.  27 

rections  are  for  a  wooden  house,  and  it  is  better  thus  than  to  have  a  fire  with 
in  a  brick  house,  because  too  much  warmth  lessens  the  flavor  and  tenderness 
of  the  hams.  Change  the  position  of  the  hams  once  or  twice,  that  all  may 
be  treated  alike.  When  this  can  not  be  done,  use  an  inverted  barrel  or  hogs 
head,  with  a  hole  for  the  smoke  to  escape,  and  resting  on  stones ;  and  keep  a 
small,  smouldering  fire.  Cobs  are  best,  as  giving  a  better  flavor ;  and  brands 
or  chips  of  walnut  wood  are  next  best.  Keeping  a  small  fire  a  longer  time  is 
better  than  quicker  smoking,  as  too  much  heat  gives  the  hams  a  strong  taste, 
and  they  are  less  sweet. 
The  house  and  barrel  are  shown  in  Fig.  5,  on  preceding  page. 


28       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 


CHAPTER  HI. 

STEWS  AND  SOUPS. 

IN  using  salt  and  pepper,  diversities  of  strength  make  a 
difficulty  in  giving  very  exact  directions ;  so  also  do  inequal 
ities  in  the  size  of  spoons  and  tumblers.  But  so  much  can 
be  done,  that  a  housekeeper,  after  one  trial,  can  give  exact 
directions  to  her  cook,  or  with  a  pencil  alter  the  recipe. 

It  is  a  great  convenience  to  have  recipes  that  employ  meas 
ures  which  all  families  have  on  hand,  so  as  not  to  use  steel 
yards  and  balances.  The  following  will  be  found  the  most 
convenient : 

A  medium  size  tea-spoon,  even  full,  equals  60  drops,  or  one  eighth  of  an 
ounce. 

A  medium  size  table-spoon,  even  full,  equals  two  tea-spoonfuls. 

One  ounce  equals  eight  even  tea-spoonfuls,  or  four  table-spoonfuls. 

One  gill  equals  eight  even  table-spoonfuls. 

Half  a  gill  equals  four  even  table-spoonfuls. 

Two  gills  equal  half  a  pint,  and  four  gills  equal  one  pint. 

One  common  size  tumbler  equals  half  a  pint,  or  two  gills. 

One  pint  equals  two  tumblerfuls,  or  four  gills. 

One  quart  equals  four  tumblerfuls,  or  eight  gills. 

Four  quarts  equal  one  gallon. 

Four  gallons  equal  one  peck. 

Four  pecks  equal  one  bushel. 

A  quart  of  sifted  flour,  heaped,  a  sifted  quart  of  sugar,  and  a  softened 
quart  of  butter  each  weigh  about  a  pound,  and  so  nearly  that  measuring  is 
as  good  as  weighing. 

Water  is  heavier,  and  a  pint  of  water  weighs  nearly  a  pound. 

Ten  eggs  weigh  about  one  pound. 

The  most  economical  modes  of  cooking,  as  to  time,  care, 
and  labor,  are  stews,  soups,  and  hashes ;  and  when  properly 
seasoned,  they  are  great  favorites,  especially  with  children. 

Below  is  a  drawing  of  a  stew  and  soup-kettle  that  any  tin 
man  can  easily  make.  Its  advantages  are,  that,  after  the 
meat  is  put  in,  there  is  no  danger  of  scorching,  and  no  watch 
ing  is  required,  except  to  keep  up  the  fire  aright,  so  as  to 


STEWS   AND   SOUPS.  29 

have  a  steady  simmering.  Another  advantage  is,  that,  by 
the  tight  cover,  the  steam  and  flavors  are  confined,  and  the 
cooking  thus  improved.  Then,  in  taking  up  the  stew,  it  of 
fers  several  conveniences,  as  will  be  found  on  trial. 

Fig.  6. 


This  stew-kettle  consists  of  two  pans,  the  inner  one  not 
fastened,  but  fitting  tight  to  the  outer,  with  holes  the  size  of 
a  large  pin-head  commencing  half  an  inch  from  the  bottom 
and  continuing  to  within  two  inches  of  the  top  of  the  under 
pan.  It  has  a  flat  lid,  on  which  may  be  placed  a  weight,  to 
confine  steam  and  flavors.  The  holes  may  be  an  inch  apart. 
The  size  of  the  kettle  must  depend  on  the  size  of  the  family : 
it  may  be  of  any  desired  size. 

General  Directions. 

Generally,  in  making  stews,  use  soft  water ;  but  when  only 
hard  is  at  hand,  put  in  half  a  tea-spoonful  of  soda  to  every 
IJWQ  quarts  of  water.  Put  in  all  the  bones  and  gristle  first, 
breaking  the  bones  thoroughly. 

Rub  fresh  meat  with  salt,  and  put  it  in  cold  water,  for 
soups,  as  this  extracts  the  juices. 

As  soon  as  water  begins  to  boil,  skim  repeatedly  till  no 
more  scum  rises. 

Never  let  water  boil  hard  for  soups  or  stews ;  for 

"  Meat  fast  boiled 
Is  meat  half  spoiled." 

Let  the  water  simmer  gently  and  not  stop  simmering  long, 
as  this  injures  both  looks  and  flavor. 


30       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

Keep  in  water  enough  to  cover  the  meat,  or  it  becomes 
hard  and  dark. 

In  preparing  for  soups,  it  is  best  to  make  a  good  deal  of 
broth  at  one  time ;  cool  it  slowly,  first  removing  sediment 
by  straining  through  a  colander.  When  cold,  remove  the 
fat  from  the  top,  and  keep  the  liquor  for  soups  and  gravies. 
This  is  called  stocJc,  and  as  such  should  have  no  other  season 
ing  than  salt.  The  other  seasoning  is  to  be  put  in  when 
heated  and  combined  with  other  material  for  soup. 

In  hot  weather,  stock  will  keep  only  a  day  or  two ;  but  in 
cool  weather,  three  or  four  days.  If  vegetables  were  boiled 
in  it,  it  would  turn  sour  sooner. 

Remnants  of  cooked  meats  may  be  used  together  for  soup ; 
but  take  care  that  none  is  tainted,  thus  spoiling  all.  Liquor 
in  which  corned  beef  is  boiled  should  be  saved  to  mix  with 
stock  of  fresh  meat,  and  then  little  or  no  salt  is  needed.  The 
recipes  for  stews  that  follow  will  make  good  soups  by  add 
ing  more  water. 

Beef  and  Potato  Stew. — Cut  up  four  pounds  of  beef  into  strips  three  inches 
by  two,  and  put  them  into  two  quarts  of  water,  with  one  onion  sliced  very 
fine.  Let  this  simmer  four  hours.  Add  in  half  a  cup  of  warm  water  six 
even  tea-spoonfuls  of  salt,  three  of  sugar,  three  of  vinegar,  a  tea-spoonful  of 
black  pepper,  and  six  heaping  tea-spoonfuls  of  flower,  lumps  rubbed  out. 
Pour  these  upon  the  meat ;  cut  up,  slice,  and  add  six  potatoes,  and  let  all 
stew  till  the  meat  is  very  tender,  and  the  potatoes  are  soft.  If  potatoes  are 
omitted,  leave  out  half  a  tea-spoonful  of  salt  and  a  pinch  of  the  pepper. 

Be  sure  and  skim  very  thoroughly  when  boiling  commences,  and  do  not 
allow  hard  boiling,  but  only  a  gentle  simmer. 

French  Mutton  and  Turnip  Stew. — Cut  up  two  pounds  of  mutton,  with  a 
little  of  the  fat,  into  two-inch  squares.  Rub  two  heaping  table-spoonfuls  of 
butter  into  two  table- spoonfuls  of  flour,  and  stir  it  into  the  meat,  with  water 
just  enough  to^over  it.  Add  three  even  tea-spoonfuls  of  salt,  half  a  one  of 
pepper,  four  of  sugar,  a  sprig  of  parsley,  and  a  small  onion,  sliced  very  fine. 
Skim  as  soon  as  it  begins  to  boil,  and  then  add  thirty  pieces  of  turnips,  each 
an  inch  square,  that  have  been  fried  brown.  Let  all  stew  till  meat  and  tur 
nips  are  tender ;  throw  out  the  parsley,  and  serve  with  the  turnips  in  the 
centre,  and  the  meat  around  it. 

A  Simple  Mutton  Stew. — Cut  four  pounds  of  mutton  into  two-inch  squares, 
add  four  even  tea-spoonfuls  of  salt,  four  of  sugar,  half  a  one  of  pepper,  and  a 
small  onion,  sliced  fine.  Stew  three  hours,  in  two  quarts  of  water,  and  then 


STEWS   AND   SOUPS.  31 

thicken  with  five  tea-spoonfuls  of  flour,  lumps  rubbed  out.     Six  tomatoes,  or 
some  tomato  catsup,  improves  this. 

A  Beef  Stew,  with  Vegetable  Flavors. — Cut  up  four  pounds  of  beef  into 
two-inch  squares,  and  add  two  quarts  of  water.  Let  it  stew  one  hour.  Then 
add  one  sliced  onion,  two  sliced  turnips,  two  sliced  carrots,  four  sliced  toma 
toes,  four  heaping  tea-spoonfuls  of  salt,  one  small  tea-spoonful  of  pepper,  four 
tea-spoonfuls  of  sugar,  and  five  cloves.  Let  it  stew  till  there  is  only  about 
a  tea-cupful  of  gravy,  and  thicken  this  with  a  little  flour. 

The  above  may  be  cooked  without  cutting  up  the  meat,  and  it  is  good 
eaten  cold.  Pressing  it  under  a  weight  improves  it,  and  so  does  putting  it 
in  an  oven  for  half  an  hour. 

A  Stew  of  Chicken,  Duck,  or  Turkey,  with  Celery  or  Tomatoes. — Take  a 
quart  of  lukewarm  water,  and  add  two  heaping  tea-spoonfuls  of  salt,  two  of 
sugar,  and  a  salt-spoonful  of  pepper.  Cut  up  a  large  head  of  celery,  or  four 
large  tomatoes.  Cut  the  fowl  into  eight  or  more  pieces,  and  let  all  simmer 
together  two  hours,  or  till  the  meat  is  very  tender.  Then  add  two  table-spoon 
fuls  of  butter,  worked  into  as  much  flour,  and  let  it  simmer  fifteen  minutes. 

A  Favorite  Irish  Stew. — Cut  two  pounds  of  mutton  into  pieces  two  inches 
square ;  add  a  little  of  the  chopped  fat,  three  tea-spoonfuls  of  salt,  half  a  one 
of  black  pepper,  two  of  sugar,  two  sliced  onions,  and  a  quart  of  water.  Let 
them  simmer  half  an  hour,  and  then  add  six  peeled  potatoes,  cut  in  quar 
ters,  that  have  soaked  in  cold  water  an  hour.  Let  the  whole  stew  an  hour 
longer,"  or  rather  till  the  meat  is  very  tender.  Skim  it  at  first  and  just 
before  taking  up. 

Veal  Stew. — Put  a  knuckle  of  veal  into  two  quarts  of  boiling  water,  with 
three  tea-spoonfuls  of  salt  and  half  a  tea-spoonful  of  ground  pepper.  Then 
chop  fine  and  tie  in  a  muslin  rag  one  carrot,  two  small  onions,  a  small 
bunch  of  summer  savory,  and  another  of  parsley ;  put  them  in  the  water, 
and  let  them  stew  three  or  four  hours,  till  the  meat  is  very  tender.  There 
should  only  be  about  half  a  pint  of  gravy  at  the  bottom.  Pour  in  boiling 
water,  if  needed.  Strain  the  gravy,  and  thicken  with  four  spoonfuls  of  flour 
or  potato-starch,  and  let  it  boil  up  a  minute  only.  This  is  improved  by  add 
ing  at  first  half  a  pound  of  salt  pork  or  ham,  cut  in  strips.  When  this  is 
done,  no  salt  is  to  be  used,  or  only  one  tea-spoonful.  Tomatoes  improve  it. 

Another. — Cut  four  pounds  of  veal  into  strips  one  inch  thick  and  three 
inches  long,  and  peel  and  soak  twelve  potatoes  cut  into  slices  half  an  inch 
thick.  Then  put  a  layer  of  pork  at  the  bottom,  and  alternate  layers  of  pota 
toes  and  veal,  with  a  layer  of  salt  pork  on  the  top.  Put  three  tea-spoonfuls 
of  salt,  half  a  one  of  pepper,  four  of  sugar,  and  six  tea-spoonfuls  of  flour, 
with  lumps  rubbed  out,  into  two  quarts  of  water.  Pour  all  upon  the  veal  and 
potatoes,  and  let  them  stew  till  the  veal  is  very  tender.  Add  twelve  peeled 
and  sliced  tomatoes,  which  will  improve  this. 


32        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

A  Favorite  Turkish  Stew,  (called  Pilaff.) — Take  some  rich  broth,  sea 
soned  to  the  taste  with  pepper,  salt,  and  tomato  catsup.  Add  two  tea-cups 
of  rice,  and  let  it  simmer  till  the  rice  absorbs  as  much  as  it  will  take  up  with 
out  losing  its  form— say  about  fifteen  minutes.  Cut  up  a  chicken,  and  sea 
son  it  with  salt  and  pepper,  and  fry  it  in  sweet  butter  or  cream.  Then  put 
the  chicken  in  the  centre  of  the  rice,  and  cover  it  entirely  with  rice.  Then 
pour  on  half  a  pound  of  melted  butter,  and  let  it  stand  where  it  is  hot,  and 
yet  will  not  fry,  for  fifteen  minutes.  To  be  served  hot. 

A  Rice  or  Hominy  Stew. — Take  four  pounds  of  any  kind  of  fresh  meat, 
cut  into  pieces  two  inches  square,  and  put  in  the  stew-pan  with  one  pint  of 
hominy.  Then  put  into  two  quarts  of  warm  water  five  heaping  tea-spoon 
fuls  of  salt,  four  of  sugar,  half  a  one  of  pepper,  and  three  of  vinegar.  Let 
them  simmer  four  or  five  hours,  till  the  meat  is  very  tender.  A  tea-cup  of 
rice  may  be  used  instead  of  hominy.  A  little  salt  pork  improves  this,  as  well 
as  all  other  stews. 

A  Favorite  English  Beef  Stew. — Simmer  a  shank  or  hock  of  beef  in  four 
quarts  of  water,  with  four  heaping  table-spoonfuls  of  salt,  until  the  beef  is 
soft  and  the  water  reduced  to  about  two  quarts.  Then  add  peeled  and  soaked 
potatoes  cut  into  thick  slices,  two  tea-spoonfuls  of  pepper,  two  of  sweet  mar 
joram,  and  two  of  either  thyme  or  summer  savory.  Stew  till  the  potatoes 
are  soft,  add  bread-crumbs  and  more  salt  if  needful.  One  or  two  onions  cut 
fine,  and  put  in  at  first,  improve  it  for  most  persons. 

French  Stew,  or  Pot  au  Feu. — Put  three  pounds  of  fresh  meat  into  three 
quarts  of  cold  water,  with  two  tea-spoonfuls  of  salt.  When  it  begins  to  sim 
mer,  add  a  gill  of  cold  water,  and  skim  thoroughly.  Then  add  a  quarter  of  a 
pound  of  liver,  a  medium-sized  carrot  sliced,  two  small  turnips,  two  middle- 
sized  leeks,  half  a  head  of  celery,  one  sprig  of  parsley,  a  bay  leaf,  one  onion 
with  two  cloves  stuck  in  it,  and  two  cloves  of  garlic.  Simmer  five  hours. 
Strain  the  broth  into  a  soup-dish,  and  serve  the  meat  and  vegetables  on  a 
platter.  If  more  water  is  needed,  add  that  which  is  boiling. 

When  the  dish  is  served  all  together,  it  is  called  Pot  au  Feu,  and  the  vessel 
in  which  it  is  cooked  has  the  same  name.  It  is  the  common  dish  of  the 
French  peasantry. 

The  following  is  the  receipe  for  the  favorite  Spanish  dish. 
A  superior  housekeeper  tried  it,  and  it  was  so  much  liked 
that  several  of  her  family  were  harmed  by  eating  too  much  : 

Spanish  Olla  Podrida. — Fry  four  ounces  of  salt  pork  in  the  pot,  and,  when 
partly  done,  add  two  pounds  of  fresh  beef  and  a  quarter  of  a  pound  of  ham. 
Add  two  tea-spoonfuls  of  salt  in  cold  water,  and  only  enough  just  to  cover 
the  meat.  Skim  carefully  the  first  half-hour,  and  then  add  a  gill  of  peas,  (if 
dried,  soak  them  an  hour  first,)  half  ahead  of  cabbage,  one  carrot,  one  turnip, 


STEWS   AND   SOUPS.  33 

two  leeks,  three  stalks  of  celery,  three  stalks  of  parsley,  two  stalks  of  thyme, 
two  cloves,  two  onions  sliced,  two  cloves  of  garlic,  ten  pepper-corns,  and  a 
pinch  of  powdered  mace  or  nutmeg.  Simmer  steadily  for  five  hours.  When 
the  water  is  too  low,  add  that  which  is  hoiling.  Put  the  meat  on  a  platter, 
and  the  vegetables  around  it.  Strain  the  liquor  on  to  toasted  bread  in  a 
soup-dish. 

All  these  articles  can  be  obtained  at  grocers'  or  markets  in  our  large  cities, 
and  of  course  can  be  procured  in  the  country. 

French  Mutton  Stew. — Take  a  leg  of  mutton  and  remove  the  large  bone, 
leaving  the  bone  at  the  small  end  as  a  handle ;  cut  off  also  the  bone  below  the 
knuckle,  and  fix  it  with  skewers. 

Put  it  in  a  stew-pan  with  a  pinch  of  allspice,  four  onions,  two  cloves,  two 
carrots,  each  cut  in  four  pieces,  a  small  bunch  of  parsley,  two  bay  leaves,  three 
sprigs  of  thyme,  and  salt  and  pepper  to  the  taste.  Add  two  ounces  of  bacon 
cut  in  slices,  a  quarter  of  a  pint  of  broth,  and  cold  watej  enough  to  cover  it. 
After  one  hour  of  simmering,  add  a  wine-glass  of  French  brandy. 

Let  them  simmer  five  hours  longer,  and  then  dish  it ;  strain  the  sauce  on 
it,  and  serve. 

The  American  housekeeper  by  experiments  can  modify 
these  foreign  recipes  to  meet  the  taste  of  her  family,  and  will 
find  them  economical  modes  of  cooking,  as  well  as  healthful 
to  most  persons. 

FRENCH   MODES   OF   COOKING   SOUPS   AND   STEWS. 

The  writer  has  examined  the  recipes  of  Gouffee,  the  chief 
French  cook  of  the  Queen  of  England,  set  forth  in  the  ex 
pensive  Royal  Cook-Book ;  also  those  of  Soyer  and  Professor 
Blot.  She  and  her  friends  also  have  tested  many  of  their 
recipes. 

The  following  are  most  of  the  flavors  used  by  them  in 
cooking  soups,  stews,  hashes,  etc.  Combination  of  these  is 
recommended  by  those  authors  in  these  proportions : 

One  fourth  of  an  ounce  of  thyme. 

One  fourth  of  an  ounce  of  bay  leaf. 

One  eighth  of  an  ounce  of  marjoram. 

One  eighth  of  an  ounce  of  rosemary. 

Dry  the  above  when  fresh,  mix  in  a  mortar,  and  keep  them  corked  tight  in 

glass  bottle. 

Also  the  following  in  these  proportions : 

2* 


34       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

Half  an  ounce  of  nutmeg. 

Half  an  ounce  of  cloves. 

One  fourth  of  an  ounce  of  black  pepper. 

One  eighth  of  an  ounce  of  Cayenne  pepper. 

Pound,  mix,  and  keep  corked  tight  in  glass.  In  using  these  with  salt,  put 
one  ounce  of  the  last  recipe  to  four  ounces  of  salt.  In  making  force-meat 
and  hashes,  use  at  the  rate  of  one  ounce  of  this  spiced  salt  to  three  pounds 
of  meat. 

Soup  Powder. — Two  ounces  of  parsley. 

Two  ounces  of  winter  savory.  , 

Two  ounces  of  sweet  marjoram. 

Two  ounces  of  lemon-thyme. 

One  ounce  of  lemon-peel. 

One  ounce  of  sweet  basil. 

Dry,  pound,  sift,  and  keep  in  a  tight-corked  bottle. 

Let  the  housekeeper  add  these  flavors  so  that  they  will 
not  be  strong r,  but  quite  delicate,  and  then  make  a  rule  for 
the  cooJc. 

The  peculiar  excellence  of  French  cooking  is  the  combina 
tion  of  flavors,  so  that  no  one  is  predominant,  and  all  are  del 
icate  in  force  and  quantity. 


SOUPS.  35 


CHAPTER  IV. 

SOUPS. 

General  Directions. 

MOST  of  the  preceding  stews  will  serve  also,  fairly  as  soups, 
by  adding  more  water.  Rub  salt  into  meat  for  soups,  but 
not  for  stews,  as  the  salt  extracts  the  juices ;  and  in  stews 
the  meat  is  to  be  eaten,  while  in  soups  properly  so  called  it 
is  only  the  liquor  that  is  served.  Put  meat  into  cold  water 
for  soups,  as  slowly  heating  also  extracts  the  juices.  For  this 
same  reason,  meat  that  is  boiled  for  eating  should  be  put 
into  boiling  water  to  keep  the  juices  in  it. 

Always  skim  often,  as  soon  as  the  water  begins  to  simmer; 
and  do  not  add  the  salt  and  other  seasoning  till  the  scum 
ceases  to  rise. 

Do  not  boil  after  the  juices  are  extracted,  as  too  much 
boiling  injures  the  flavor. 

Never  cool  soup  in  metal,  as  there  may  be  poison  in  the 
soldering  or  other  parts. 

If  you  flavor  your  soup  by  vegetables,  do  not  boil  them 
in  the  soup,  but  in  very  little  water,  which  is  to  be  added  to 
the  soup  with  them,  as  it  contains  much  of  their  flavor. 

When  onion  is  used  for  flavor,  slice  and  fry  it,  and  dredge 
on  a  little  flour ;  add  the  water  in  which  the  vegetables  for 
soup  were  boiled,  or  some  meat  broth,  and  then  pour  it  into 
the  soup.  If  you  flavor  with  wine,  soy,  or  catsup,  put  them 
into  the  tureen,  and  pour  the  soup  upon  them,  as  the  flavor 
is  lessened  by  putting  them  into  the  soup-kettle.  Bread 
crumbs,  toast,  or  crackers  also  must  be  put  in  the  tureen. 
Keep  soup  covered  tight  while  boiling,  to  keep  in  flavors. 
If  water  is  added,  it  must  be  boiling.  The  rule  to  guide  in 
using  salt  and  pepper  is  a  heaping  tea-spoonful  of  salt  to  a 
quart  of  water,  and  one-sixth  as  much  pepper.  But  as  tastes 
are  different,  and  the  salt  and  pepper  vary  in  strength,  the 
housekeeper  can,  on  trial,  change  the  recipe  with  a  pencil, 


36        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

8&up  stock  is  broth  of  any  kind  of  meat  prepared  in  large 
quantity,  to  keep  on  hand  for  gravies  and  soups.  Beef  and 
veal  make  the  best  stock.  One  hind  shin  of  beef  makes  five 
quarts  of  stock,  and  one  hind  shin  of  veal  makes  three  quarts. 
Wash  and  put  into  twice  as  much  water  as  you  wish  to,  to 
have  soup,  and  simmer  five  or  six  hours. 

All  kinds  of  bones  should  be  mashed  and  boiled  five  or  six 
hours,  to  take  out  all  the  nutriment,  the  liquor  then  strained, 
and  kept  in  earthenware  or  stone,  not  in  tin.  Take  off  the 
fat  when  cool.  • 

Cool  broth  quickly,  and  it  keeps  longer. 

Use  a  flat-bottom  kettle,  as  less  likely  to  scorch. 

Soft  water  is  best  for  soups;  a  little  soda  improves  hard 
water. 

Stock  will  keep  three  or  four  days  in  cool  weather ;  not  so 
long  in  warm.  Keep  it  in  a  cool  place.  When  used,  heat 
to  boiling  point,  and  then  take  up  and  flavor. 

Put  in  the  salt  and  pepper  when  the  meat  is  thoroughly 
done. 

Meat  soups  are  best  the  second  day,  if  warmed  slowly  and 
taken  up  as  soon  as  heated.  If  heated  too  long,  they  become 
insipid. 

Thin  soups  must  be  strained.  If  to  be  made  very  clear,  stir 
in  one  or  two  well  beaten  eggs,  with  the  shells,  and  let  it 
boil  half  an  hour. 

Use  the  meat  of  the  soup  for  a  hash,  warmed  together  with 
a  little  fat,  and  well  seasoned. 

Be  very  careful,  in  using  bones  and  cold  meats  for  soups, 
that  none  is  tainted,  for  the  soup  may  be  ruined  by  a  single 
bit  of  tainted  meat  or  bone. 


Potato  Soup. — Take  six  large  mealy  potatoes,  sliced  and  soaked  an  hour. 
Add  one  onion,  sliced  and  tied  in  a  rag,  a  quart  of  milk,  and  a  quarter  of  a 
pound  of  salt  pork  cut  in  slices.  Boil  three  quarters  of  an  hour,  and  then 
add  a  table-spoonful  of  melted  butter  and  a  well-beaten  egg,  mixed  in  a  cup 
of  milk.  This  is  a  favorite  soup  with  many,  and  easily  made.  Some  omit 
the  pprk,  and  use  salt  and  pepper  to  flavor  it,  and  add  one  well  beaten  egg. 

Green  Corn  Soup, — This  is  yery  nice  made  with  sweet  corn  put  into  sea 
soned  soup  stock. 


SOUPS.  37 

Plain  Beef  Soup.— Put  three  pounds  of  beef  and  one  chopped  onion,  tied 
in  a  rag,  to  three  quarts  of  cold  water.  Simmer  till  the  meat  is  very  soft — 
say  four  hours ;  then  add  three  tea-spoonfuls  of  salt,  as  much  sugar,  and 
half  a  tea-spoonful  of  pepper.  Any  other  flavors  may  be  added  to  suit  the 
taste.  Strain  the  soup,  and  save  the  meat  for  mince-meat  or  hash.  Half  a 
dozen  sliced  tomatoes  will  much  improve  this.  Some  would  thicken  with 
three  or  four  tea-spoonfuls  of  potato-starch  or  flour. 

Rich  Beef  Soup. — The  following  is  a  specimen  of  soups  that  are  most  styl 
ish,  rich,  and  demand  most  care  in  preparation  : 

Simmer  six  pounds  of  beef  for  six  hours  in  six  quarts  of  water,  using  the 
bones,  broken  in  small  pieces.  Cool  it,  and  take  off  the  fat.  Next  day,  an 
hour  before  dinner,  take  out  the  meat  to  use  for  hash  or  mince-meat,  heat  the 
liquor,  throw  in  some  salt  to  raise  the  scum,  and  skim  it  well.  Then  slice 
small,  and  boil  in  very  little  water,  these  vegetables  :  two  turnips,  two  car 
rots,  one  head  of  celery,  one  quart  of  tomatoes,  half  a  head  of  small  white 
cabbage,  one  pint  of  green  corn  or  Shaker  corn,  soaked  over  night.  Cook 
the  cabbage  in  two  waters,  throwing  away  the  first.  Boil  the  soup  half  an 
hour  after  these  are  put  in.  Season  with  salt,  pepper,  mace,  and  wine  to 
suit  the  taste. 

Green  Pea  Soup. — Boil  the  pods  an  hour  in  a  gallon  of  water.  Strain  the 
liquor,  and  put  into  it  four  pounds  of  beef  or  mutton,  and  simmer  one  hour. 
Then  add  half  the  peas  contained  in  half  a  peck  of  pods,  and  boil  half  an 
hour ;  then  thicken  with  two  great  spoonfuls  of  flour,  and  season  with  salt 
and  pepper.  Three  tomatoes,  sliced,  improve  this. 

Dried  Bean  Soup  or  Pea  Soup. — Soak  the  beans,  if  diy,  over  night,  and 
then  boil  till  soft.  Then  strain  them  through  a  colander ;  and  to  each  quart 
of  liquor  add  a  tea-spoonful  of  sugar,  a  tea-spoonful  of  salt,  and  a  salt-spoon 
ful  of  pepper.  Add  a  beaten  egg,  a  tea-cup  of  milk,  and  two  spoonfuls  of 
butter.  A  sliced  onion  improves  it  for  some,  and  not  for  others  ;  also,  half 
the  juice  of  a  lemon  when  taken  up.  Canned  sweet-corn,  or  common  corn 
with  sugar  added,  makes  good  succotash  for  winter. 

Clam  Soup. — Wash  and  boil  the  clams  till  they  come  out  of  their  shells  easi 
ly  ;  then  chop  them,  and  put  them  back  into  the  liquor,  which  should  first  be 
strained.  Add  a  tea-cup  of  milk  for  each  quart  of  soup  ;  thicken  with  a  lit 
tle  flour,  into  which  has  been  worked  as  much  butter  as  it  will  hold,  and  sea 
son  with  salt  and  pepper  to  suit  the  taste. 

A  Vegetable  and  Meat  Soup  for  Summer.— Take  three  quarts  of  stock  that 
is  duly  seasoned  with  sugar,  salt,  and  pepper.  Add  two  small  onions,  chop 
ped  fine,  three  small  carrots,  three  small  turnips,  one  stalk  of  celery,  and  a  pint 
of  green  peas — all  chopped  fine.  Let  it  simmer  two  hours,  and  then  serve  it. 

Dried  Pea  Soup  with  Salt  Pork, — Soak  a  quart  of  split  peas  over  night  in 


38        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

soft  water.  Next  morning  wash  them  and  put  them  in  four  quarts  of  water, 
with  a  tea-spoonful  of  sugar,  two  carrots,  two  small  onions,  and  one  stalk  of 
celery — all  cut  in  small  pieces.  Let  them  boil  three  hours.  Boil  a  pound  of 
salt  pork  in  another  pot  for  one  hour ;  take  off  the  skin,  and  put  the  pork  in 
the  soup,  and  then  boil  one  hour  longer. 

Dried  Bean  or  Pea  Soup  with  Meat  Stock. — Soak  a  pint  of  beans  or  split 
peas  over  night  in  soft  water.  Then  boil  them  in  three  quarts  of  soup-stock, 
duly  seasoned  with  salt  and  pepper,  with  one  small  onion,  one  turnip,  one 
stalk  of  celery,  and  six  cloves — all  cut  in  small  pieces.  Let  it  boil  four  or 
five  hours.  Strain  through  a  colander. 

Mutton  Soup. — Boil  four  pounds  of  mutton  in  four  quarts  of  water,  with 
four  heaping  tea-spoonfuls  of  salt,  one  even  tea-spoonful  of  pepper,  two  tea- 
spoonfuls  of  sugar,  one  small  onion,  two  carrots,  and  two  turnips — all  cut  fine 
— and  one  tea-cup  of  rice  or  broken  macaroni.  Boil  the  meat  alone  two 
hours  ;  then  add  the  rest,  and  boil  one  hour  and  a  half  longer. 

French  Vegetable  Soup. — Take  a  leg  of  lamb,  of  moderate  size,  and  four 
quarts  of  water.  Of  potatoes,  carrots,  cabbage,  tomatoes,  and  turnips,  take  a 
tea-cupful  of  each,  chopped  fine.  Salt  and  black  pepper  at  the  rate  of  one 
heaping  tea-spoonful  of  salt  to  each  quart  of  water,  and  one  sixth  as  much 
black  pepper. 

Wash  the  lamb,  and  put  it  into  the  four  quarts  of  cold  water.  When  the 
scum  rises,  take  it  off  carefully  with  a  skimmer.  After  having  pared  and 
chopped  the  vegetables,  put  them  into  the  soup.  Carrots  require  the  most 
boiling,  and  should  be  put  in  first.  This  soup  requires  about  three  hours  to 
boil. 

Plain  Calf's  Head  Soup. — Boil  the  head  and  feet  in  just  water  enough  to 
cover  them ;  when  tender,  take  out  the  bones,  cut  in  small  pieces,  and  sea 
son  with  marjoram,  thyme,  cloves,  salt,  and  pepper. 

Put  all  into  a  pot,  with  the  liquor,  and  four  spoonfuls  of  butter  ;  stew  gen 
tly  an  hour ;  then,  just  as  you  take  it  up,  add  two  or  three  glasses  of  port-wine, 
and  the  yelks  of  three  eggs  boiled  hard. 

An  Excellent  Simple  Mutton  Soup. — Put  a  piece  of  the  fore-quarter  of 
mutton  into  salted  water,  enough  to  more  than  cover  it,  and  simmer  it  slow 
ly  two  hours.  Then  peel  a  dozen  turnips,  and  six  tomatoes,  and  quarter 
them,  and  boil  them  with  the  mutton  till  just  tender  enough  to  eat.  Thicken 
the  soup  with  pearl  barley.  Some  use,  instead  of  tomatoes,  the  juice  and 
rind  of  a  lemon.  Use  half  a  tea-cup  of  rice,  if  you  have  no  pearl  barley. 


HASHES.  39 


CHAPTER  V. 

HASHES. 

THESE  are  the  common  ways  of  spoiling  hashes :  1.  by  fry 
ing,  instead  of  merely  heating  them.  Melted  butter  and  oils 
are  good  and  healthful  when  only  heated,  but  are  unhealth- 
ful  when  fried.  2.  Dredging  in  flour,  which,  not  being  well 
cooked,  imparts  a  raw  taste  of  dough.  3.  Using  too  much 
water,  making  them  vapid  j  or  too  much  fat  or  gravy,  making 
them  gross.  4.  Using  too  much  or  too  little  salt  and  other 
seasoning.  The  following  recipes  will  save  from  these  mis 
takes,  if  exactly  followed.  "When  water  is  recommended  in 
these  recipes,  cold  gravy  will  be  better,  in  which  case  the 
butter  may  be  omitted : 

A  Seasoned  Hash  of  any  Fresh  Meats.— Chop,  but  not  very  fine,  any  kinds 
of  fresh  meat,  but  be  sure  not  to  put  in  any  that  is  tainted.  To  a  common 
tumblerful  of  chopped  meat  put  three  table-spoonfuls  of  water,  a  tea-spoonful 
of  sugar,  a  heaping  tea-spoonful  of  salt,  a  salt-spoonful  of  pepper,  and  butter 
the  size  of  half  an  egg.  Warm,  but  do  not  fry ;  and  when  hot,  break  in 
three  eggs,  and  stir  till  they  are  hardened  a  little;  then  serve.  Bread 
crumbs  may  be  added.  This  may  be  put  on  buttered  toast  or  served  alone. 
This  and  all  the  following  hashes  may  be  varied  in  flavor,  by  adding,  in  deli 
cate  proportions,  the  mixed  flavors  on  another  page. 

A  Hash  of  Cold  Fresh  Meats  and  Potatoes. — Take  two  tumblerfuls  of  meat 
of  any  kind,  chopped.  Add  as  much  cold  potatoes,  also  chopped,  two  table- 
spoonfuls  of  sweet  butter  in  six  table-spoonfuls  of  hot  water,  and  two  tea- 
spoonfuls  of  salt.  Sprinkle  half  a  tea-spoonful  of  pepper  over  the  meat,  and 
also  a  spoonful  of  sugar ;  mix  all,  and  warm  about  twenty  minutes,  but  not 
so  as  to  boil  or  fry.  Tom'atoes  improve  this. 

Meat  Hash  with  Eggs,  (very  nice.)— To  a  tumblerful  of  fresh  cold  meat 
cut  in  pieces  about  the  size  of  peas,  put  three  table-spoonfuls  of  hot  water, 
two  spoonfuls  of  butter,  a  tea-spoonful  of  sugar,  two  tea-spoonfuls  of  salt, 
and  a  salt-spoonful  of  pepper.  Mix  all,  warm  but  not  fry  ;  and  when  hot, 
break  in  four  eggs,  and  stir  till  they  are  hardened.  Spread  on  buttered  toast 
or  serve  alone.  "When  eggs  are  used,  the  meat  should  not  be  chopped  fine. 


40        THE  HOUSEKEEPEK  AND  HEALTHKEEPEK. 

A  Meat  Hash  with  Tomatoes. — Cut  up  a  pint  of  tomatoes  into  a  sauce 
pan,  and  when  boiling-hot,  add  the  cold  meat  in  thin  slices,  with  a  table- 
spoonful  of  sugar,  and  salt  and  pepper,  at  the  rate  of  a  tea-spoonful  of  salt 
and  half  a  tea-spoonful  of  pepper  to  each  tumblerful  of  meat. 

A  Nice  Beef  Hash. — Make  a  gravy  of  melted  butter,  or  take  cold  gravy ; 
season  with  salt,  pepper,  and  currant  jelly  or  vinegar.  Cut  cold  roast  beef 
or  the  remnants  of  cold  steak  into  mouthfuls,  and  put  into  the  gravy  till 
heated,  but  not  to  fry. 

Or,  season  this  gravy  with  the  crushed  juice  of  fresh  tomatoes  or  tomato 
catsup. 

A  Simple  and  Excellent  Veal  Hash. — Chop  cold  veal  very  fine ;  butter  a 
pudding-dish,  and  make  alternate  layers  of  veal  and  powdered  crackers  till 
the  dish  is  full,  the  first  layer  of  meat  being  at  the  bottom.  Then  beat  up 
two  eggs,  and  add  a  pint  or  less  of  milk,  seasoned  well  with  salt  and  pepper, 
and  two  or  three  spoonfuls  of  melted  butter.  Pour  this  over  the  meat  and 
crackers ;  cover  with  a  plate,  and  bake  about  half  an  hour.  Remove  the 
plate  awhile,  and  let  the  top  brown  a  little.  This  is  the  best  way  to  cook 
veal,  and  children  are  very  fond  of  it. 

Kice  and  Cold  Meats. — Chop  remnants  of  fresh  meats  with  salt  pork,  or 
cold  ham.  Season  with  salt  and  pepper  and  a  little  sugar ;  add  two  eggs 
and  a  little  butter.  Then  make  alternate  layers  with  this  and  slices  of  cold 
boiled  rice,  and  bake  it  half  an  hour. 

Bread-Crumbs  and  Cold  Meats. — Take  any  remnants  of  cooked  fresh 
meats,  and  chop  them  fine  with  bits  of  ham  or  salt  pork.  Season  with  salt 
and  pepper ;  add  three  eggs  and  a  little  milk,  and  then  thicken  with  pounded 
bread-crumbs.  Bake  it  as  a  pudding,  or  warm  it  for  a  hash,  or  cook  it  in 
flat  cakes  on  a  griddle. 

A  Meat  Hash  with  Bread-Crumbs. — One  tea-spoonful  of  flour,  (or  potato 
or  corn-starch,)  wet  in  four  tea-spoonfuls  of  cold  water.  Stir  it  into  a  tea- 
cupful  of  boiling  water,  and  put  in  a  salt-spoonful  of  pepper,  two  tea-spoonfuls 
of  salt,  a  tea-spoonful  of  sugar,  and  two  table-spoonfuls  of  sweet  butter.  Use 
cold  gravy  instead  of  butter,  if  you  have  it.  Set  this  in  a  stew-pan  where  it 
will  be  kept  hot,  but  not  fry.  Chop  the  meat  very  fine,  and  mix  with  it 
while  chopping  half  as  much  dried  bread-crumbs.  Put  this  into  the  gravy, 
and  let  it  heat  only  ten  minutes,  and  then  serve  it  on  buttered  toast.  Toma 
toes,  one  or  two,  improve  thi?., 

A  Hash  of  Cold  Beefsteak  alone  or  with  Potatoes  and  Turnips.— Make  a 
paste  with  a  heaping  tea -spoonful  of  flour  in  two  tea -spoonfuls  of  water. 
Stir  it  into  a  tea-cup  and  a  half  of  boiling  water,  with  a  salt-spoonful  of  black 
pepper,  a  half  tea-spoonful  of  sugar,  and  two  tea-spoonfuls  of  salt.  Let  it 
stand  where  it  will  be  hot  but  not  boil.  Cut  the  beef  into  mouthfuls,  and  also 


HASHES.  41 

as  much  cold  boiled  potatoes  and  half  as  much  boiled  turnips.  Mix  all,  and 
then  add  two  table-spoonfuls  of  butter,  (or  some  cold  gravy,)  and  a  table- 
spoonful  of  tomato  catsup,  or  two  sliced  tomatoes.  Warm,  but  do  not  fry, 
for  ten  minutes. 

When  beef  gravy  is  used,  take  less  salt  and  pepper. 

This  is  a  good  recipe  for  cold  beef  without  vegetables. 

A  Hash  of  Cold  Mutton  (or  Venison)  and  Vegetables. — Prepare  as  in  the 
preceding  recipe,  but  add  one  onion  sliced  fine,  to  hide  the  strong  mutton 
taste.  If  onion  is  left  out,  put  in  a  wine-glass  of  grape  or  currant  jelly.  If 
the  vegetables  are  left  out,  put  in  a  little  less  pepper  and  salt. 

A  Hash  of  Corned  Beef. — Chop  the  meat  very  fine,  fat  and  lean  together ; 
add  twice  as  much  cold  potatoes  chopped  fine.  For  each  tumblerful  of  this 
add  butter  half  the  size  of  a  hen's  egg  melted  in  half  a  tea-cup  of  hot  water, 
a  salt-spoonful  of  pepper  and  another  of  salt.  Heat  very  hot,  but  do  not  let 
it  fry.  Some  would  add  parsley  or  other  sweet  herb. 

A  Hash  of  Cold  Ham. — Chop,  not  very  fine,  fat  and  lean  together.  Add 
twice  the  quantity  of  bread-crumbs  chopped,  but  not  fine.  Heat  it  hot,  then 
break  in  two  eggs  for  every  tumblerful  of  the  hash.  A  tea-spoonful  of  sugar 
improves  it,  and  a  salt-spoonful  of  pepper. 

Meats  warmed  over. — Veal  is  best  made  into  hashes.  If  it  is  liked  more 
simply  cooked,  chop  it  fine,  put  in  water  just  enough  to  moisten  it,  butter, 
salt,  pepper,  and  a  little  juice  of  a  lemon.  Some  like  a  little  lemon-rind 
grated  in.  Heat  it  through,  but  do  not  let  it  fry.  Put  it  on  buttered  toast, 
and  garnish  it  with  slices  of  lemon. 

Cold  salted  or  fresh  beef  is  good  chopped  fine  with  pepper,  salt,  and  cat 
sup,  and  water  enough  to  moisten  a  little.  Add  some  butter  just  before  tak 
ing  it  up,  and  do  not  let  it  fry,  only  heat  it  hot.  It  injures  cooked  meat  to 
cook  it  again.  Cold  fowls  make  a  nice  dish  to  have  them  cut  up  in  mouth- 
fuls ;  add  some  of  the  gravy  and  giblet  sauce,  a  little  butter  and  pepper,  and 
then  heat  them  through. 

A  nice  Way  of  Cooking  Cold  Meats, — Chop  the  meat  fine,  add  salt,  pepper, 
a  little  onion,  or  else  tomato  catsup ;  fill  a  tin  bread-pan  one  third  full,  cover 
it  over  with  boiled  potatoes  salted  and  mashed  with  cream  or  milk,  lay  bits 
of  butter  on  the  top,  and  set  it  into  a  Dutch  or  stove  oven  for  fifteen  or  twen 
ty  minutes. 

A  Hash  of  Cold  Meat  for  Dinner,  (very  good.) — Peel  six  large  tomatoes 
and  one  onion,  and  slice  them.  Add  a  spoonful  of  sugar,  salt  and  pepper, 
and  a  bit  of  butter  the  size  of  a  hen's  egg,  and  half  a  pint  of  cold  water. 
Shave  up  the  meat  into  small  bits,  as  thin  as  thick  pasteboard.  Dredge 
flour  over  it,  say  two  tea-spoonfuls,  or  a  little  less.  Simmer  the  meat  with 
all  the  rest  for  half  an  hour  and  then  serve  it,  and  it  is  very  fine. 


42        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

Dried  tomatoes  can  be  used.  When  you  have  no  tomatoes,  make  a  gravy 
with  water,  pepper,  salt,  and  butter,  or  cold  gravy ;  slice  an  onion  in  it,  add 
tomato  catsup,  (two  or  three  spoonfuls,)  and  then  prepare  the  meat  as  above, 
and  simmer  it  in  this  gravy  half  an  hour. 

Souse. — Cleanse  pigs'  ears  and  feet  and  soak  them  a  week  in  salt  and  wa 
ter,  changing  the  water  every  other  day.  Boil  eight  or  ten  hours  till  tender. 
When  cold,  put  on  salt,  and  pour  on  hot  spiced  vinegar.  Warm  them  in 
lard  or  butter. 

Tripe. — Scrape  and  scour  it  thoroughly,  soak  it  in  salt  and  water  a  week, 
changing  it  every  other  day.  Boil  it  eight  or  ten  hours,  till  tender;  then 
pour  on  spiced  hot  vinegar  and  broil  it. 


BOILED   MEATS.  43 


CHAPTER  VI. 

BOILED     MEATS. 

An  Excellent  Way  to  cook  Tough  Beef. — To  eight  pounds  of  beef  put  four 
quarts  of  water,  two  table-spoonfuls  of  salt,  half  a  tea-spoonful  of  pepper,  three 
tea-spoonfuls  of  vinegar,  and  four  tea-spoonfuls  of  sugar.  Put  it  on  at  eight 
in  the  morning,  and  let  it  simmer  slowly  till  the  water  is  more  than  half  gone ; 
then  skim  off  the  grease,  and  set  it  in  the  stove-oven  till  the  water  is  all  gone 
but  about  a  tea-cupful,  which  is  for  gravy,  and  may  be  thickened  a  little. 
Add  boiling  water,  if  it  goes  too  fast,  (for  in  some  kinds  of  weather  it  will 
evaporate  much  faster  than  in  other  days).  This  dish  should  be  very  tender, 
and  is  excellent  cold,  especially  if  it  is  pressed  under  a  heavy  weight.  This 
was  a  favorite  soldier's  dish ;  and  tough  meat  is  as  good  as  it  is  tender,  when 
thus  cooked. 

Boiled  Ham. — The  best  way  to  cook  a  ham  is  first  to  wash  it ;  then  take 
off  the  skin  and  bake  it  in  a  pan,  with  a  little  water  in  it,  in  a  stove  or  brick 
oven,  till  tender,  which  is  found  by  a  fork  piercing  easily.  Allow  twenty 
minutes  for  each  pound. 

To  boil  a  ham,  soak  it  over  night ;  then  wash  in  two  waters,  using  a  brush. 
Boil  slowly,  and  allow  fifteen  minutes  for  each  pound.  When  cold,  take  off 
the  skin,  and  ornament  with  dots  of  pepper  and  fringed  paper  tied  around 
the  shank. 

A  nice  way  to  treat  a  cold  boiled  ham  is,  after  removing  the  skin,  to  rub 
it  over  with  beaten  egg,  and  then  spread  over  powdered  cracker,  wet  with 
milk,  and  let  it  brown  in  the  oven.  Boiled  ham  is  much  improved  by  set 
ting  it  in  the  oven  half  an  hour,  making  it  sweeter,  while  the  fat  that  tries 
out  is  useful  for  cooking. 

Boiled  Beef. — Put  it  in  salted  water,  (a  tea-spoonful  for  each  quart;)  have 
enough  to  cover  it.  Skim  well  just  before  it  begins  to  boil,  and  as  long  as 
the  scum  rises.  Allow  about  fifteen  minutes  to  each  pound,  or  more  for 
beef.  Drain  well,  and  serve  with  vegetables  boiled  separately. 

Boiled  Fowls. — Wash  the  inside  carefully  with  soda  water,  to  remove  any 
taint.  Stuff  with  seasoned  bread-crumbs,  or  cracker,  wet  up  with  eggs,  and 
sew  up  the  openings.  Put  them  in  boiling  water,  enough  to  cover,  and 
let  them  simmer  gently  till  tender.  It  is  a  good  plan  to  wrap  in  a  cloth 
dredged  with  flour. 

Fricasseed  Fowls.— Cut  them  up,  and  put  in  a  pot,  with  cold  water  enough 


44        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

to  cover.  Put  some  salt  pork  over,  and  let  them  simmer  slowly  till  very  ten 
der  and  the  water  mostly  gone.  When  done,  stir  in  a  cup  of  milk,  mixed 
with  two  well-beaten  eggs,  first  mixing  slowly  some  of  the  hot  liquor  with 
the  milk  and  eggs. 

Some  fry  the  pork  first,  thus  increasing  the  flavor,  and  others  leave  it  out. 

To  Boil  a  Leg  or  Shoulder  of  Veal,  or  Mutton,  or  Lamb. — Mutton  should 
be  cooked  more  rare  than  any  other  meat.  Make  a  stuffing  of  chopped 
bread,  seasoned  with  pepper  and  salt,  and  mixed  with  one  or  two  eggs. 
Make  deep  gashes  in  the  meat,  (or,  better,  take  out  the  bone ;)  fill  the  open 
ings  with  stuffing  and  sew  them  up.  Wrap  it  tiglit  in  a  cloth,  and  put  it  so 
as  to  be  covered  with  water,  salted  at  the  rate  of  a  tea-spoonful  to  each  quart. 
Let  it  simmer  slowly  about  two  or  three  hours.  Skim  thoroughly  just  before 
it  comes  to  boiling  heat.  If  needful,  add  boiling  water.  Save  the  water  for 
broth  for  next  day.  If  you  pour  cold  water  on  the  cloth  before  removing  it, 
and  let  it  stand  two  minutes,  it  improves  the  looks. 

Calf's  Feet. — Wash  and  scrape  till  very  clean.  Boil  three  hours  in  four 
quarts  of  water  salted  with  four  even  tea-spoonfuls  of  salt.  Take  out  the 
bones,  and  put  the  rest  into  a  saucepan,  with  three  table-spoonfuls  of  butter, 
two  table-spoonfuls  of  vinegar,  a  great-spoonful  of  sugar,  and  a  salt-spoonful 
of  pepper.  Add  three  tea-cups  of  the  liquor  in  which  the  feet  were  boiled ; 
dredge  in  some  flour,  and  simmer  for  fifteen  minutes.  Garnish  with  sliced 
lemon.  (Save  the  liquor  to  make  calf  s-foot  jelly.) 

Calf's  Liver  and  Sweetbreads. — These  are  best  split  open,  boiled,  and  then 
dressed  with  pepper,  salt,  and  butter. 

To  cook  Kidneys. — Wash  them  clean,  and  split  them.  Heat  them  half  an 
hour  in  a  saucepan,  without  water.  Then  wash  them  again,  and  cover  them 
with  a  pint  of  water,  having  in  it  a  tea-spoonful  of  salt  and  a  salt-spoonful  of 
pepper.  Boil  one  hour,  and  then  take  off  the  skin.  Cut  them  in  mouthfuls ; 
add  two  great-spoonfuls  of  butter,  more  salt  and  hot  water,  if  needed,  and  let 
them  simmer  fifteen  minutes. 

Pillau,  a  Favorite  Dish  in  the  South. — Fricassee  a  chicken  with  slices 
of  salt  pork,  or  with  sweet  butter  or  sweet  cream.  Put  the  chicken,  when 
cooked,  in  a  bake-dish,  and  cover  it  with  boiled  rice,  seasoned  with  salt, 
pepper,  and  one  dozen  allspice.  Pile  the  rice,  pour  on  some  melted  butter, 
smooth  it,  and  cover  with  yelk  of  an  egg.  Bake  half  an  hour. 

To  boil  Smoked  Tongues. — Soak  in  cold  water  only  two  hours,  as  long 
soaking  lessens  sweetness.  Wash  them,  and  boil  four  or  five  hours,  accord 
ing  to  the  size.  When  done,  take  off  the  skin  and  garnish  with  parsley. 
A  table-spoonful  of  sugar  for  each  tongue,  put  in  the  water,  improves  them. 

To  boil  Corned  Beef. — Do  not  soak  it,  but  wash  it,  and  put  it  in  hot  water, 


BOILED   MEATS.  45 

to  keep  in  the  juices ;  allow  a  pint  for  each  pound.  Skim  just  before  it  begins 
to  boil.  Let  it  simmer  slowly,  and  allow  twenty-five  minutes  for  every  pound. 
Keep  it  covered  with  water,  adding  boiling  hot  water,  if  needed.  It  is  much 
improved  for  eating  cold  by  pressing  it  with  a  board  and  heavy  stone.  It  is 
an  excellent  piece  of  economy  to  save  the  water  to  use  for  soup. 

Some  think  it  an  improvement  to  put  on  a  little  sugar,  and  pour  a  little 
vinegar  on  before  boiling.  Some  like  to  boil  turnips,  potatoes,  and  cabbage 
with  it.  In  that  case,  they  must  be  peeled,  and  the  potatoes  soaked  two 
hours. 

To  boil  Partridges  or  Pigeons. — Cleanse  and  rinse  the  insides  with  soda- 
water,  and  then  with  pure  water.  Wrap  them  in  a  damp  floured  cloth ;  put 
them  into  boiling  water  which  is  salted  at  the  rate  of  a  heaping  tea-spoonful 
to  a  quart ;  also,  two  tea-spoonfuls  of  sugar  and  a  salt-spoonful  of  pepper. 
Simmer  them  twenty  minutes  to  half  an  hour.  When  done,  make  a  sauce  of 
butter  rubbed  into  flour  and  half  a  cup  of  milk ;  put  the  birds  into  a  dish  and 
pour  on  this  sauce.  Some  would  add  cut  parsley,  or  other  flavors. 

To  boil  Ducks. — Let  them  lie  in  hot  water  two  hours.  Then  wrap  in  a 
cloth  dredged  with  flour;  put  them  in  cold  water,  salted  at  the  rate  of  half 
a  tea-spoonful  for  each  pint.  Add  a  tea-spoonful  of  sugar  for  each  pint.  Let 
them  simmer  half  an  hour ;  then  take  them  up,  and  pour  over  them  a  sauce 
made  of  melted  butter  rubbed  into  flour,  and  seasoned  with  lemon-juice,  salt, 
and  pepper,  and  thinned  with  gravy  or  hot  water. 

Wild  ducks  must  be  soaked  in  salt  and  water  the  night  previous,  to  remove 
the  fishy  taste,  and  then  in  the  morning  put  in  fresh  water,  which  should  be 
changed  once  or  twice. 

To  boil  a  Turkey. — Make  a  stuffing  for  the  craw  of  chopped  bread  and  but 
ter,  cream,  oysters,  and  the  yelks  of  eggs.  Sew  it  in,  and  dredge  flour  over 
the  turkey,  and  put  it  in  hot  water  to  boil,  with  a  spoonful  of  salt  in  it,  and 
enough  water  to  cover  it  well.  Let  it  simmer  for  "two  hours  and  a  half,  or, 
if  small,  less  time.  Skim  it  while  boiling.  It  will  look  nicer  if  wrapped  in 
a  cloth  dredged  with  flour  while  cooking. 

Serve  it  with  drawn  butter,  in  which  are  put  some  oysters. 


46        THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 


CHAPTER  VII. 

BOAST   AND   BAKED   MEATS. 

THE  beef  of  an  ox  is  best,  and  the  next  best  is  that  of  a 
heifer.  The  best  pieces  for  roasting  are  the  second  cut  of 
the  sirloin,  the  second  cut  of  the  ribs,  and  the  back  part  of 
the  rump. 

The  art  of  roasting  well  consists  in  turning  the  meal  often, 
to  prevent  burning,  and  basting  often,  to  make  it  juicy. 

Never  dredge  flour  into  gravies,  as  it  makes  lumps.  Strain 
all  gravies. 

Brown  Flour  for  Meat  Gravies, — This  is  used  to  thicken  meat  gravies,  to 
give  a  good  color.  It  is  prepared  by  putting  flour  on  a  tin  plate  in  a  hot  oven, 
stirring  it  often  until  well  browned ;  it  must  be  kept,  corked,  in  a  jar,  and 
shaken  occasionally. 

Roast  Beef. — A  piece  of  beef  weighing  ten  pounds  requires  about  two  hours 
to  roast  in  a  tin  oven  before  a  fire.  Allow  ten  minutes  for  each  pound  over 
or  under  this  weight.  Have  the  spit  and  oven  clean  and  bright.  They  should 
have  been  washed  before  they  grew  cold  from  the  last  roasting. 

-Put  the  meat  on  the  spit  so  that  it  will  be  evenly  balanced ;  set  the  bony 
side  toward  the  fire ;  let  it  roast  slowly  at  first,  turning  it  often ;  and  when  all 
sides  are  partly  cooked,  move  it  nearer  the  fire.  If  allowed  to  scorch  at  first, 
it  will  not  cook  in  the  middle  without  burning  the  outside. 

Baste  often  with  the  drippings  and  with  salted  water,  (about  half  a  pint  of 
water  with  half  a  tea-spoonful  of  salt,)  which  has  been  put  in  the  oven  bottom. 
Just  before  taking  up,  dredge  on  some  flour,  mixed  with  a  little  salt ;  then 
baste  and  set  it  near  the  fire,  turning  it  so  as  to  brown  it  all  over  alike.  Half 
an  hour  before  it  is  done,  pour  off  the  gravy,  season  it  with  salt  and  pepper, 
and  thicken  with  corn  or  potato-starch,  or  flour. 

To  roast  in  a  Cook  Stove. — Put  the  m'eat  in  an  iron  pan,  with  three  or  four 
gills  of  water,  and  a  tea-spoonful  of  salt.  Turn  it  occasionally,  that  it  may 
cook  evenly,  and  baste  often.  When  done,  dredge  on  some  salted  flour, 
baste  again,  and  set  it  back  till  browned. 

Roast  Pork. — Cover  a  spare-rib  with  greased  paper,  till  half  done ;  then 
dredge  with  flour,  and  baste  with  the  gravy.  Just  before  taking  it  up,  cover 
the  surface  with  cracker  or  bread-crumbs,  wet  up  with  pepper,  salt,  and  pow- 


BOAST  AND   BAKED   MEATS.  47 

dered  sage ;  let  it  cook  ten  minutes  longer,  and  then  baste  again.  Skim  the 
gravy,  thicken  it  with  brown  flour,  season  with  a  little  powdered  sage  and 
lemon-juice,  or  vinegar;  strain  it,  and  pour  over  the  meat.  Pork  must  be 
cooked  slowly  and  very  thoroughly,  and  served  with  apple-sauce.  Tomato 
catsup  improves  the  gravy. 

Roast  Mutton. — The  leg  of  mutton  may  be  boiled.  The  shoulder  and  loin 
should  always  be  roasted. 

Put  the  meat  in  the  oven  or  roaster,  and  then  pour  boiling  hot  water  over 
it,  to  keep  in  the  juices.  Baste  often  with  salt  and  water  at  first  and  then 
with  the  gravy.  With  a  hot  fire,  allow  ten  minutes  for  each  pound.  If 
there  is  danger  of  burning,  cover  the  outside  with  oiled  white  paper.  Skim 
the  gravy ;  strain  it  and  thicken  with  brown  flour.  Serve  with  acid  jelly.. 
Lamb  requires  less  time  in  roasting ;  but  mutton  should  be  rare.  Make  a 
brown  gravy,  and  serve  with  currant  jelly. 

Eoast  Veal. — Follow  the  above  directions  for  roasting  mutton,  except  to 
allow  more  time,  as  veal  should  be  cooked  more  than  mutton.  Allow  twenty 
minutes  to  each  pound,  and  baste  often.  Too  much  roasting  and  little  bast 
ing  spoils  veal.  To  be  served  with  apple-sauce.  It  much  improves  roast 
veal  to  cut  slits  in  it,  and  insert  bits  of  salt  pork. 

Roast  Poultry. — No  fowl  should  be  bought  when  the  entrails  are  not  drawn ; 
and  the  insides  should  always  be  washed  with  soda-water — a  tea-spoonful  of 
soda  to  a  pint  of  water.  Rinse  out  with  fair  water.  Stuff  with  seasoned 
bread-crumbs,  wet  up  with  eggs.  Sew  and  tie  the  stuffing  in  thoroughly. 
Allow  about  ten  minutes'  cooking  for  each  pound,  more  or  less,  according  to 
the  fire  and  size  of  the  fowl. 

Put  a  grate  in  the  bake-pan,  with  a  tea-cup  of  salted  water.  Dredge  the 
fowl  with  flour  at  first,  and  baste  often.  Strain  the  gravy,  and  add  the  gib 
lets,  chopped  fine.  Many  dislike  the  liver,  and  so  leave  it  out.  If  fowls  are 
bought  with  the  intestines  in,  or  if  they  have  been  kept  too  long,  the  use  of 
soda-water,  and  then  rinsing  with  pure  water,  will  often  prevent  the  tainted 
taste ;  so  it  is  well  to  do  this,  except  when  it  is  certain  that  the  fowl  is  just 
killed.  Put  a  tea-spoonful  of  soda  to  a  pint,  of  water. 

Pot-Pie,  of  Beef,  Veal,  or  Chicken. — The  best  way  to  make  the  crust  is  a8 
follows :  Peel,  boil,  and  mash  a  dozen  potatoes ;  add  a  tea-spoonful  of  salt, 
two  table-spoonfuls  of  butter,  and  half  a  cup  of  milk,  or  cream.  Then  stiffen 
it  with  flour,  till  you  can  roll  it.  Be  sure  to  get  all  the  lumps  out  of  the  po 
tatoes.  Some  persons  leave  out  the  butter. 

Some  roll  butter  into  the  dough  of  bread ;  others  make  a  raised  biscuit, 
with  but  little  shortening ;  others  make  a  plain  soda  pie-crust.  But  none 
are  so  good  and  healthful  as  the  potato  crust ;  so  choose  what  is  best  for  all. 

To  prepare  the  meat,  first  fry  half  a  dozen  slices  of  salt  pork,  and  then  cut 
up  the  meat  and  pork,  and  boil  them  in  just  water  enough  to  cover  them,  till 
the  meat  is  nearly  cooked.  Then  peel  a  dozen  potatoes,  and  slice  them  thin. 


48        THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

Roll  the  crust  half  an  inch  thick,  and  cut  it  into  oblong  pieces.  Then  put 
alternate  layers  of  crust,  potatoes,  and  meat,  till  all  is  used.  The  top  and 
bottom  layer  must  be  crust.  Divide  the  pork  so  as  to  have  some  in  each 
layer. 

Lastly,  pour  on  the  liquor  in  which  the  meat  was  boiled,  until  it  just  covers 
the  whole,  and  let  it  simmer  till  the  top  crust  is  well  cooked — say  half  or  three 
quarters  of  an  hour.  Season  the  liquor  with  salt,  at  the  rate  of  a  tea-spoon 
ful  for  each  quart,  and  one  sixth  as  much  pepper.  If  you  have  occasion  to 
add  more  liquor,  or  water,  it  must  be  boiling  hot,  or  the  crust  will  be  spoiled. 

The  excellence  of  this  pie  depends  on  having  light  crust,  and  therefore  the 
meat  must  first  be  nearly  cooked  before  putting  it  in  the  pie ;  and  the  crust 
must  be  in  only  just  long  enough  to  cook,  or  it  will  be  clammy  and  hard. 

Mutton  and  Beef  Pie. — Line  a  dish  with  a  crust  made  of  potatoes,  as  di 
rected  in  the  Chicken  Pot-Pie.  Broil  the  meat  ten  minutes,  after  pounding 
it  till  the  fibres  are  broken.  Cut  the  meat  thin,  and  put  it  in  layers,  with  thin 
slices  of  broiled  salt  pork ;  season  with  butter,  the  size  of  a  hen's  egg,  salt, 
pepper,  (and  either  wine  or  catsup,  if  liked ;)  put  in  water  till  it  nearly  covers 
the  meat,  and  dredge  in  considerable  flour ;  cover  it  with  the  paste,  and  bake 
it  an  hour  and  a  half,  if  quite  thick.  Cold  meats  are  good  cooked  over  in 
this  way.  Cut  a  slit  in  the  centre  of  the  cover. 

Chicken-Pie. — Joint  and  boil  two  chickens  in  salted  water,  just  enough  to 
cover  them,  and  simmer  slowly  for  half  an  hour.  Line  a  dish  with  potato 
crust,  as  directed  in  the  recipe  for  pot-pie ;  then,  when  cold,  put  the  chicken 
in  layers,  with  thin  slices  of  broiled  pork,  butter,  the  size  of  a  goose  egg,  cut 
in  small  pieces.  Put  in  enough  of  liquor,  in  which  the  meat  was  boiled,  to 
reach  the  surface ;  salt  and  pepper  each  layer ;  dredge  in  a  little  flour,  and 
cover  all  with  a  light,  thick  crust.  Ornament  the  top  with  the  crust,  and 
bake  about  one  hour  in  a  hot  oven.  Make  a  small  slit  in  the  centre  of  the 
crust.  If  it  begins  to  scorch,  lay  a  paper  over  a  short  time. 

Rice  Chicken-Pie. — Line  a  pudding-dish  with  slices  of  broiled  ham ;  cut  up 
a  boiled  chicken,  and  nearly  fill  the  dish,  filling  in  with  gravy  or  melted  but 
ter  ;  add  minced  onions,  if  you  like,  or  a  little  curry  powder. 

Then  pile  boiled  rice  to  fill  all  interstices,  and  cover  the  top  quite  thick. 
Bake  it  for  half  or  three  quarters  of  an  hour. 

Potato-Pie. — Take  mashed  potatoes,  seasoned  with  salt,  butter,  and  milk, 
and  line  a  baking-dish.  Lay  upon  it  slices  of  cold  meats  of  any  kind,  with 
salt,  pepper,  catsup,  and  butter  or. gravy.  Put  on  another  layer  of  potatoes, 
and  then  another  of  cold  meat,  as  before.  Lastly,  on  the  top  put  a  cover  of 
potatoes. 

Bake  it  till  it  is  thoroughly  warmed  through,  and  serve  it  in  the  dish  in 
which  it  is  baked,  setting  it  in  or  upon  another. 

Calf's  Head. — Take  out  the  brains  and  boil  the  head,  feet,  and  lights  in 


BOAST   AND   BAKED   MEATS.  49 

salted  water,  just  enough  to  cover  them,  about  two  hours.  When  they  have 
boiled  nearly  an  hour  and  a  half,  tie  the  brains  in  a  cloth  and  put  them  in 
to  boil  with  the  rest.  They  should  be  skinned,  and  soaked  half  an  hour  in 
cold  water.  When  the  two  hours  have  expired,  take  up  the  whole,  mash 
the  brains  fine,  and  season  them  with  bread-crumbs,  pepper,  salt,  and  a  glass 
of  port  or  claret,  and  use  them  for  sauce.  Let  the  liquor  remain  for  a  soup 
the  next  day.  It  serves  more  handsomely  to  remove  all  the  bones.  Serve 
with  a  gravy  of  drawn  butter. 

3 


50        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


CHAPTER  VIII. 

BROILED   AND   FRIED   MEATS    AND   RELISHES. 

Broiled  Mutton  or  Lamb  Chops. — Cut  off  the  skinny  part,  which  only  turns 
black  and  can  not  be  eaten.  Put  a  little  pepper  and  salt  on  each  one,  and 
broil  by  a  quick  fire.  Mutton  chops  should  be  rare. 

Broiled  Beefsteak. — Have  the  steak  cut  three  quarters  of  an  inch  to  an 
inch  in  thickness.  The  sirloin  and  porter-house  are  the  best.  The  art  of 
cooking  steak  will  depend  on  a  good  fire  and  turning  often  after  it  begins  to 
drip.  When  done,  lay  it  on  a  hot  platter,  season  with  butter,  pepper,  and 
salt ;  cover  with  another  hot  platter,  and  send  to  the  table.  Use  beef-tongs, 
as  pricking  lets  out  the  juices.  Slow  cooking  and-mwcA  cooking  spoils  a  steak. 

Broiled  Fresh  Pork. — Cut  in  thin  slices,  broil  quickly  and  veiy thoroughly  ; 
then  season  with  salt,  pepper,  and  powdered  sage. 

Broiled  Ham. — Cut  in  thin  slices,  and  soak  fifteen  minutes  in  hot  water. 
Pour  off  this  and  soak  again  as  long.  Wipe  dry  and  broil  over  a  quick  fire, 
and  then  pepper  it.  Ham  that  is  already  cooked  rare  is  best  for  broiling. 

Broiled  Sweetbreads. — The  best  way  to  <:ook  sweetbreads  is  to  broil  them 
thus :  Parboil  them,  and  then  put  them  on  a  clean  gridiron  for  broiling. 
When  delicately  browned,  take  them  off  and  roll  in  melted  butter  on  a  plate, 
to  prevent  their  being  dry  and  hard.  Some  cook  them  on  a  griddle  well 
buttered,  turning  frequently ;  and  some  put  narrow  strips  of  fat  salt  pork  on 
them  while  cooking. 

Broiled  Veal. — Cut  it  thin,  and  put  thin  slices  of  salt  pork  on  the  top  after 
it  is  laid  on  the  gridiron,  and  broil  both  together.  When  turning,  put  the 
pork  again  on  the  top.  When  the  veal  is  thoroughly  cooked,  brown  the  pork 
a  little  by  itself,  while  the  veal  stands  on  a  hot  dish. 

A  good  Pork  Relish. — Broil  thin  slices  of  fresh  pork,  first  pouring  on  boil 
ing  water  to  lessen  saltness.  Cut  them  in  small  mouthfuls,  and  add  butter, 
pepper,  and  salt. 

FRIED   MEATS   AND   RELISHES. 

The  most  slovenly  and  uiihealthful  mode  of  cooking  is  fry 
ing,  as  it  usually  is  done.  If  the  fat  is  very  hot,  and  the 
articles  are  put  in  and  taken  out  exactly  at  the  right  time,  it 


BKOILED    AND    FRIED    MEATS    AND    RELISHES.  51 

is  well  enough.  But  fried  fat  is  hard  to  digest,  and  most 
fried  food  is  soaked  with  it,  so  that  only  a  strong  stomach 
can  digest  it.  Almost  every  thing  that  is  fried  might  be 
better  cooked  on  a  griddle  slightly  oiled.  A  griddle  should 
always  be  oiled  only  just  enough  to  keep  from  sticking.  It 
is  best  to  fry  in  lard  not  salted,  and  this  is  better  than  but 
ter.  Mutton  and  beef  suet  are  good  for  frying.  When  the 
lard  seems  hot,  try  it  by  throwing  in  a  bit  of  bread.  When 
taking  up  fried  articles,  drain  off  the  fat  on  a  wire  sieve. 

A  nice  Way  of  Cooking  Calf's  or  Pig's  Liver. — Cut  in  slices  half  an  inch 
thick,  pour  on  boiling  water,  and  then  pour  if  off  entirely ;  then  let  the  liver 
brown  in  its  own  juices,  turning  it  till  it  looks  brown  on  both  sides.  Take  it 
up,  and  pour  into  the  frying-pan  enough  cold  water  to  make  as  much  gravy 
as  you  wish ;  then  sliver  in  a  very  little  onion ;  add  a  little  salt  and  nutmeg, 
and  a  bit  of  butter  to  season  it ;  let  it  boil  up  once,  then  put  back  the  liver 
for  a  minute  longer. 

Beef  Liver.— Cut  it  in  slices  half  an  inch  thick,  pour  boiling  water  on  it, 
broil  it  with  thin  slices  of  pork  dipped  in  flour,  cut  it  in  mouthfuls,  and  heat 
it  with  butter,  pepper,  and  salt  for  three  or  four  minutes. 

Egg  Omelet. — Beat  the  yelks  of  six  eggs,  and  add  a  cup  of  milk,  half  a  tea- 
spoonful  of  salt,  and  a  pinch  of  pepper.  Pour  into  hot  fat,  and  cook  till  just 
stiffened.  Turn  it  on  to  a  platter  brown  side  uppermost.  Some  add  minced 
cooked  ham,  or  cold  meat  chopped  and  salted.  Others  put  in  chopped  cauli 
flower  or  asparagus  cooked  and  cold. 

Frizzled  Beef. — Sliver  smoked  beef,  pour  on  boiling  water  to  freshen  it, 
then  pour  off  the  water,  and  frizzle  the  beef  in  butter. 

Veal  Cheese. — Prepare  equal  quantities  of  sliced  boiled  veal  and  boiled 
smoked  tongue,  or  ham  sliced.  Pound  each  separately  in  a  mortar,  moisten 
ing  with  butter  as  you  proceed.  Then  take  a  stone  jar,  or  tin  can,  and  mix 
them  in  it,  so  that  it  will,  when  cut,  look  mottled  and  variegated.  Press  it 
hard,  and  pour  on  melted  butter.  Keep  it  covered  in  a  dry  place.  To  be 
used  at  tea  in  slices. 

A  Codfish  Relish.— Take  thin  slivers  of  codfish,  lay  them  on  hot  coals,  and 
when  done  to  a  yellowish  brown,  set  them  on  the  table. 

Another  Way. — Sliver  the  codfish  fine,  pour  on  boiling  water,  drain  it  off, 
and  add  butter  and  a  very  little  pepper,  and  heat  them  three  or  four  minutes, 
but  do  not  let  them  fry. 

• 

Salt  Herrings. — Heat  them  on  a  gridiron,  remove  the  skin,  and  then  set 
them  on  the  table. 


52        THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 


CHAPTER  IX. 

PICKLES. 

Do  not  keep  pickles  in  common  earthenware,  as  the  glaz 
ing  contains  lead,  and  combines  with  the  vinegar. 

Vinegar  for  pickling  should  be  sharp,  but  not  the  sharpest 
kind,  as  it  injures  the  pickles.  Wine  or  cider  vinegar  is  re 
liable.  Much  manufactured  vinegar  is  sold  that  ruins  pickles 
and  is  unhealthful.  If  you  use  copper,  bell-metal,  or  brass 
vessels  for  pickling,  never  allow  the  vinegar  to  cool  in  them, 
as  it  then  is  poisonous.  Add  a  table-spoonful  of  alum  and 
a  tea-cup  of  salt  to  each  three  gallons  of  vinegar,  and  tie  up  a 
bag  with  pepper,  ginger-root,  and  spices  of  all  sorts  in  it,  and 
you  have  vinegar  prepared  for  any  kind  of  common  pickling, 
and  in  many  cases  all  that  is  needed  is  to  throw  the  fruit  in 
and  keep  it  in  till  wanted. 

Keep  pickles  only  in  wood  or  stone  ware. 

Any  thing  that  has  held  grease  will  spoil  pickles. 

Stir  pickles  occasionally,  and  if  there  are  soft  ones,  take 
them  out,  scald  the  vinegar,  and  pour  it  hot  over  the  pickles. 
Keep  enough  vinegar  to  cover  them  well.  If  it  is  weak,  take 
fresh  vinegar,  and  pour  on  hot.  Do  not  boil  vinegar  or  spice 
over  five  minutes. 

Sweet  Pickles,  (a  great  favorite.) — One  pound  of  sugar,  one  quart  of  vine 
gar,  two  pounds  of  fruit.  Boil  fifteen  minutes,  skim  well,  put  in  the  fruit  and 
let  it  boil  till  half  cooked.  For  peaches,  flavor  with  cinnamon  and  mace ; 
for  plums  and  all  dark  fruit,  use  allspice  and  cloves. 

To  pickle  Tomatoes. — As  you  gather  them,  leave  an  inch  or  more  of  stem ; 
throw  them  into  cold  vinegar.  When  you  have  enough,  take  them  out,  and 
scald  some  spices,  tied  in  a  bag,  in  good  vinegar;  add  a  little  sugar,  and 
pour  it  hot  over  them. 

To  pickle  Peaches. — Take  ripe  but  hard  peaches,  wipe  off  the  down,  stick 
a  few  cloves  into  them,  and  lay  them  in  cold  spiced  vinegar.  In  three 
months  they  will  be  sufficiently  pickled,  and  also  retain  much  of  their  nat 
ural  flavor. 


PICKLES.  53 

To  pickle  Peppers. — Take  green  peppers,  take  the  seeds  out  carefully  so 
as  not  to  mangle  them,  soak  them  nine  days  in  salt  and  water,  changing  it 
every  day,  and  keep  them  in  a  warm  place.  Stuff  them  with  chopped  cab 
bage,  seasoned  with  cloves,  cinnamon,  and  mace ;  put  them  in  cold  spiced 
vinegar. 

To  pickle  Nasturtions. — Soak  them  three  days  in  salt  and  water  as  you 
collect  them,  changing  it  once  in  three  days ;  and  when  you  have  enough, 
pour  off  the  brine,  and  pour  on  scalding  hot  vinegar. 

To  pickle  Onions. — Peel,  and  boil  in  milk  and  water  ten  minutes,  drain  off 
the  milk  and  water,  and  pour  scalding  spiced  vinegar  on  to  them. 

To  pickle  Gherkins. — Keep  them  in  strong  brine  till  they  are  yellow,  then 
take  them  out  and  turn  on  hot  spiced  vinegar,  and  keep  them  in  it,  in  a 
warm  place,  till  they  turn  green.  Then  turn  off  the  vinegar,  and  add  a  fresh 
supply  of  hot  spiced  vinegar. 

To  pickle  Mushrooms. — Stew  them  in  salted  water,  just  enough  to  keep 
them  from  sticking.  When  tender,  pour  off  the  water,  and  pour  on  hot 
spiced  vinegar.  Then  cork  them  tight,  if  you  wish  to  keep  them  long. 
Poison  ones  will  turn  black  if  an  onion  is  stewed  with  them,  and  then  all 
must  be  thrown  away. 

To  pickle  Cucumbers. — Wash  the  cucumbers  in  cold  water,  being  careful 
not  to  bruise  or  break  them.  Make  a  brine  of  rock  or  blown  salt  (rock  is 
the  best),  strong  enough  to  bear  up  an  egg  or  potato,  and  of  sufficient  quan 
tity  to  cover  the  cucumbers. 

Put  them  into  an  oaken  tub,  or  stone-ware  jar,  and  pour  the  brine  over 
them.  In  twenty-four  hours,  they  should  be  stirred  up  from  the  bottom 
with  the  hand.  The  third  day  pour  off  the  brine,  scald  it,  and  pour  it  over 
the  cucumbers.  Let  them  stand  in  the  brine  nine  days,  scalding  it  every 
third  day,  as  described  above.  Then  take  the  cucumbers  into  a  tub,  rinse 
them  in  cold  water,  and  if  they  are  too  salt,  let  them  stand  in  it  a  few  hours. 
Drain  them  from  the  water,  put  them  back  into  the  tub  or  jar,  which  must 
be  washed  clean  from  the  brine.  Scald  vinegar  sufficient  to  cover  thtem, 
and  pour  it  upon  them.  Cover  them  tight,  and  in  a  week  they  will  be  ready 
for  use.  If  spice  is  wanted,  it  may  be  tied  in  a  linen  cloth  and  put  into  the 
jar  with  the  pickles,  or  scalded  with  the  vinegar,  and  the  bag  thrown  into 
the  pickle-jar.  If  a  white  scum  rises,  take  it  off  and  scald  the  vinegar,  and 
pour  it  back.  A  small  lump  of  alum  added  to  the  vinegar  improves  the 
hardness  of  the  cucumbers. 

Pickled  Walnuts. — Take  a  hundred  nuts,  an  ounce  of  cloves,  an  ounce  of 
allspice,  an  ounce  of  nutmeg,  an  ounce  of  whole  pepper,  an  ounce  of  race 
ginger,  an  ounce  of  horse-radish,  half  pint  of  mustard-seed,  and  four  cloves 
of  garlic,  tied  in  a  bag. 


54        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

Wipe  the  nuts,  prick  with  a  pin,  and  put  them  in  a  pot,  sprinkling  the  spice 
as  you  lay  them  in  ;  then  add  two  table-spoonfuls  of  salt ;  boil  sufficient  vine 
gar  to  fill  the  pot,  and  pour  it  over  the  nuts  and  spice.  Cover  the  jar  close, 
and  keep  it  for  a  year,  when  the  pickles  will  be  ready  for  use. 

Butternuts  may  be  made  in  the  same  manner,  if  they  are  taken  when 
green,  and  soft  enough  to  be  stuck  through  with  the  head  of  a  pin.  Put 
them  for  a  week  or  two  in  weak  brine,  changing  it  occasionally.  Before 
putting  in  the  brine,  rub  them  about  with  a  broom  in  brine,  to  cleanse  the 
skins.  Then  proceed  as  for  the  walnuts. 

The  vinegar  makes  an  excellent  catsup. 

Mangoes. — Take  the  latest  growth  of  young  musk-melons,  cut  out  a  small 
piece  from  one  side  and  empty  them.  Scrape  the  outside  smooth,  and  soak 
them  four  days  in  strong  salt  and  water.  If  you  wish  to  green  them,  put 
vine  leaves  over  and  under,  with  bits  of  alum,  and  steam  them  awhile.  Then 
powder  cloves,  pepper,  and  nutmeg  in  equal  portions,  and  sprinkle  on  the  in 
side,  and  fill  them  with  strips  of  horse-radish,  small  bits  of  calamus,  bits  of 
cinnamon  and  mace,  a  clove  or  two,  a  very  small  onion,  nasturtions,  and 
then  American  mustard-seed  to  fill  the  crevices.  Put  back  the  piece  cut 
out,  and  sew  it  on,  and  then  sew  the  mango  in  cotton  cloth.  Lay  all  in  a 
stone  jar,  the  cut  side  upward. 

Boil  sharp  vinegar  a  few  minutes  with  half  a  tea-cup  of  salt,  and  a  table- 
spoonful  of  alum  to  three  gallons  of  vinegar,  and  turn  it  on  to  the  melons. 
Keep  dried  bnrberries  for  garnishes,  and  when  you  use  them,  turn  a  little  of 
the  above  vinegar  of  the  mangoes  heated  boiling  hot  on  to  them,  and  let 
them  swell  a  few  hours.  Sliced  and  salted  cabbage  with  this  vinegar  poured 
on  hot  is  veiy  good. 

Fine  pickled  Cabbage. — Shred  red  and  white  cabbage,  spread  it  in  layers 
in  a  stone  jar,  with  salt  over  each  layer.  Put  two  spoonfuls  of  whole  black 
pepper,  and  the  same  quantity  of  allspice,  cloves,  and  cinnamon,  in  a  bag, 
and  scald  them  in  two  quarts  of  vinegar,  and  pour  the  vinegar  over  the  cab 
bage,  and  cover  it  tight.  Use  it  in  two  days  after. 

An  excellent  Way  of  preparing  Tomatoes  to  eat  with  Meat. — Peel  and 
slice  ripe  tomatoes,  sprinkling  on  a  little  salt  as  you  proceed.  Drain  off  the 
juice,  and  pour  on  hot  spiced  vinegar. 

To  pickle  Martinoes. — Gather  them  when  you  can  run  a  pin-head  into 
them,  and  after  wiping  them,  keep  them  ten  days  in  weak  brine,  changing  it 
every  other  day.  Then  wipe  them,  and  pour  over  boiling  spiced  vinegar. 
In  four  weeks  they  will  be  ready  for  use.  It  is  a  fine  pickle. 

A  convenient  Way  to  pickle  Cucumbers. — Put  some  spiced  vinegar  in  a 
jar,  with  a  little  salt  in  it.  Every  time  you  gather  a  mess,  pour  boiling  vine 
gar  on  them,  with  a  little  alum  in  it.  Then  put  them  in  the  spiced  vinegar. 
Keep  the  same  vinegar  for  scalding  all.  When  you  have  enough,  take  all 


PICKLES.  55 

from  the  spiced  vinegar,  and  scald  in  the  alum  vinegar  two  or  three  minutes, 
till  green,  and  then  put  them  back  in  the  spiced  vinegar. 

Indiana  Pickles. — Take  green  tomatoes,  and  slice  them.  Put  them  in  a 
basket  to  drain  in  layers,  with  salt  scattered  over  them,  say  a  tea-cupful  to 
each  gallon.  Next  day,  slice  one  quarter  the  quantity  of  onions,  and  lay  the 
onions  and  tomatoes  in  alternate  layers  in  a  jar,  with  spice  intervening. 
Then  fill  the  jar  with  cold  vinegar.  Tomatoes  picked  as  they  ripen,  and  just 
thrown  into  cold  spiced  vinegar,  are  a  fine  pickle,  and  made  with  very  little 
trouble. 

To  pickle  Cauliflower,  or  Broccoli. — Keep  them  twenty- four  hours  in  strong 
brine,  and  then  take  them  out  and  heat  the  brine,  and  pour  it  on  scalding  hot, 
and  let  them  stand  till  next  day.  Drain  them,  and  throw  them  into  spiced 
vinegar. 


56       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 


CHAPTER  X. 

SAUCES    AND    SALADS. 

SUCCESS  in  preparing  savory  meats  and  salads  depends 
greatly  on  the  different  sauces,  and  these  demand  extra  care 
in  preparation  and  in  flavoring.  The  following  is  a  sauce 
that  is  a  great  favorite,  and  serves  for  some  meats,  for  fish, 
for  macaroni,  and  for  some  salads : 

Milk  and  Egg  Sauce,  (excellent.) — Take  eight  table-spoonfuls  of  butter  and 
mix  it  with  a  table-spoonful  of  flour,  add  a  pint  of  milk  and  heat  it,  stirring 
constantly  till  it  thickens  a  little.  Then  beat  the  yelk  of  an  egg  in  a  table- 
spoonful  of  water  and  mix  it  well  with  the  sauce,  taking  care  that  it  does  not 
boil,  but  only  be  very  hot.  For  fish,  add  to  the  above  a  table-spoonful  of 
vinegar  or  lemon-juice  and  a  little  of  the  peel  grated.  Some  add  parsley 
chopped  ;  and  for  boiled  fowls,  add  chopped  oysters.  Fine  bread-crumbs  are 
better  than  flour  for  thickening.  For  macaroni,  make  in  the  dish  alternate 
layers  with  that  and  grated  cheese,  and  then  pour  on  this  sauce  before  bak 
ing,  and  it  is  veiy  fine.  Some  omit  the  cheese. 

Drawn  Butter. — Take  six  table-spoonfuls  of  butter,  half  a  tea-spoonful  of 
salt,  two  tea-spoonfuls  of  flour  or  of  fine  bread-crumbs  worked  into  the  butter, 
and  one  tea-cup  of  hot  water.  Heat  very  hot,  but  do  not  let  it  boil.  Two 
hard-boiled  and  chopped  eggs  improve  it  much.  For  fish,  add  a  table-spoon 
ful  of  vinegar  and  chopped  capers  or  green  nasturtion  seeds. 

Mint  Sauce  for  Roast  Lamb. — Chop  three  table-spoonfuls  of  green  mint, 
and  add  a  heaping  table-spoonful  of  sugar  and  half  a  coffee-cup  of  vinegar. 
Stir  them  while  heating,  and  cool  before  using. 

Cranberry  Sauce. — Wash  well  and  put  a  tea-cup  of  water  to  every  quart 
of  cranberries.  Let  them  stew  about  an  hour  and  a  half,  then  take  up  and 
sweeten  abundantly.  Some  strain  them  through  a  colander,  then  sweeten 
largely  and  then  put  into  moulds.  To  be  eaten  with  fowls. 

Apple  Sauce. — Core  and  slice  the  best  apples  you  can  get,  cook  till  soft, 
then  add  sugar  and  a  little  butter.  Serve  it  with  fresh  pork  and  veal. 

Walnut  or  Butternut  Catsup. — Gather  the  nuts  when  they  can  be  pierced 
with  a  pin.  Beat  them  to  a  soft  pulp  and  let  them  lie  for  two  weeks  in  quite 


SAUCES  AND    SALADS.  57 

salt  water,  say  a  small  handful  of  salt  to  every  twenty,  and  water  enough  to 
cover  them.  Drain  off  this  liquor,  and  pour  on  a  pint  of  boiling  vinegar  and 
mix  with  the  nuts,  and  then  strain  it  out.  To  each  quart  of  this  liquor  put 
three  table-spoonfuls  of  pepper,  one  of  ginger,  two  spoonfuls  of  powdered 
cloves,  and  three  spoonfuls  of  grated  nutmeg.  Boil  an  hour,  and  bottle  when 
cold.  See  that  the  spice  is  equally  mixed.  Do  not  use  mushroom  catsup,  as 
the  above  is  as  good  and  not  so  dangerous. 

Mock  Capers. — Dry  the  green  but  full-grown  nasturtion  seeds  for  a  day  in 
the  sun,  then  put  them  in  jars  and  pour  on  spiced  vinegar.  These  are  good 
for  fish  sauce,  in  drawn  butter. 

Salad  Dressing. — Mash  fine  two  boiled  potatoes,  and  add  a  tea-spoonful 
of  mustard,  two  of  salt,  four  of  sweet-oil,  three  of  sharp  vinegar,  and  the  yelks 
of  two  well-boiled  eggs  rubbed  fine.  Mix  first  the  egg  and  potatoes,  add  the 
mustard  and  salt,  and  gradually  mix  in  the  oil,  stirring  vigorously  the  while. 
Stir  in  the  vinegar  last.  Melted  butter  may  be  used  in  place  of  sweet-oil. 
The  more  a  salad  dressing  is  stirred,  the  better  it  will  be. 

Turkey  or  Chicken  Salad,  also  a  lettuce  Salad. — Take  one  quarter  chopped 
meat  (the  white  meat  of  the  fowl  is  the  best  for  this  purpose)  and  three  quar 
ters  chopped  celery,  well  mixed,  and  pour  over  it  a  sauce  containing  the  yelks 
of  two  hard-boiled  eggs  chopped,  a  tea-spoonful  of  salt,  half  a  salt-spoonful 
of  black  pepper,  half  a  tea-spoonful  of  mustard,  three  tea-spoonfuls  of  sugar, 
half  a  tea-cupful  of  vinegar,  and  three  tea-spoonfuls  of  sweet-oil  or  of  melted 
butter.  Mix  the  salt,  pepper,  sugar,  and  mustard  thoroughly,  whip  a  raw 
egg  and  add  slowly,  stir  in  the  sweet-oil  or  melted  butter,  mixing  it  well  and 
very  slowly,  and  lastly  add  the  vinegar.  Garnish  with  rings  of  whites  of  eggs 
boiled  hard.  Chopped  pickles  may  be  added,  and  white  cabbage  in  place  of 
the  celery. 

Tomato  Catsup.— Boil  a  peck  of  tomatoes,  strain  through  a  colander,  and 
then  add  four  great-spoonfuls  of  salt,  one  of  pounded  mace,  half  a  table-spoon 
ful  of  black  pepper,  a  table-spoonful  of  powdered  cloves,  two  table-spoonfuls 
of  ground  mustard,  and  a  table-spoonful  of  celery  seed  tied  in  a  muslin  rag. 
Mix  all  and  boil  five  or  six  hours,  stirring  frequently  and  constantly  the  last 
hour.  Let  it  cool  in  a  stone  jar,  take  out  the  celery  seed,  add  a  pint  of  vine 
gar,  bottle  it,  and  keep  it  in  a  dark,  cool  place. 

3* 


58        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


CHAPTER  XL 

FISH. 

Stewed  Oysters. — Strain  off  all  the  oyster  liquor,  and  then  add  half  as 
much  water  as  you  have  oysters.  Some  of  the  best  housekeepers  say  this  is 
better  than  using  the  liquor.  Add  a  salt-spoonful  of  salt  for  each  pint  of 
oysters,  and  half  as  much  pepper  ;  and  when  they  begin  to  simmer,  add  half 
a  small  tea-cup  of  milk  for  each  pint  of  oysters.  When  the  edges  begin  to 
"ruffle,"  add  some  butter,  and  do  not  let  them  stand,  but  serve  immediately. 
Oysters  should  not  simmer  more  than  five  minutes  in  the  whole.  When 
cooked  too  long,  they  become  hard,  dark,  and  tasteless. 

Fried  Oysters. — Lay  them  on  a  cloth  to  absorb  the  liquor ;  then  dip  first 
in  beaten  egg,  and  afterward  in  powdered  cracker,  and  fry  in  hot  lard  or  but 
ter  to  a  light  brown.  If  fresh  lard  is  used,  put  in  a  little  salt.  Cook  quickly 
in  very  hot  fat,  or  they  will  absorb  too  much  grease. 

Oyster  Fritters. — Drain  off  the  liquor,  and  to  each  pint  of  oysters  take  a 
pint  of  milk,  a  salt-spoonful  of  salt,  half  as  much  pepper,  and  flour  enough 
for  a  thin  batter.  Chop  the  oysters  and  stir  in,  and  then  fry  in  hot  lard,  a 
little  salted,  or  in  butter.  Drop  in  one  spoonful  at  a  time.  Some  make  the 
batter  thicker,  so  as  to  put  in  one  oyster  at  a  time  surrounded  by  the  batter. 

Scalloped  Oysters. — Make  alternate  layers  of  oysters  and  crushed  crackers 
wet  with  oyster  liquor,  and  milk  warmed.  Sprinkle  each  layer  with  salt  and 
pepper,  (some  add  a  very  little  nutmeg  or  cloves ;)  let  the  top  and  bottom 
layer  be  crackers.  Put  bits  of  butter  on  the  top,  pour  on  some  milk  with  a 
beaten  egg  in  it,  and  bake  half  an  hour. 

Broiled  Oysters. — Dip  in  fine  cracker  crumbs,  broil  very  quick,  and  put  a 
small  bit  of  butter  on  each  when  ready  to  serve. 

Oyster  Omelet,  (very  fine.) — Take  twelve  large  oysters  chopped  fine.  Mix 
the  beaten  yelks  of  six  eggs  into  a  tea-cupful  of  milk,  and  add  the  oysters. 
Then  put  in  a  spoonful  of  melted  butter,  and  lastly  add  the  whites  of  the  eggs 
beaten  to  a  stiff  froth.  Fry  this  in  hot  butter  or  salted  lard^and  do  not  stir 
ft  while  cooking.  Slip  a  knife  around  the  edges  while  cooking,  that  the  cen 
tre  may  cook  equally,  an4  turn  it  out  so  that  the  brown  side  be  uppermost. 

Pickled  Oysters. — Take  for  fifty  large  oysters  half  a  pint  of  vinegar,  six 
blades  of  mace,  twelve  black  pepper-corns,  and  twelve  whole  cloves.  Heat 
the  oysters  with  the  liquor,  but  not  to  boil ;  take  out  the  oysters,  and  then 


FISH.  59 

put  the  vinegar  and  spices  into  the  liquor,  boil  it,  and  when  the  oysters  are 
nearly  cold,  pour  on  the  mixture  scalding  hot.  Next  day  cork  the  oysters 
tight  in  glass  jars,  and  keep  them  in  a  dark  and  cool  place.  Vinegar  is 
sometimes  made  of  sulphuric  or  pyroligneous  acid,  and  this  destroys  the 
pickles.  Use  cider  or  wine  vinegar. 

Roast  Oysters. — Put  oysters  in  the  shell,  after  washing  them,  upon  the 
coals  so  that  the  flat  side  is  uppermost,  to  save  the  liquor ;  and  take  them  up 
when  they  begin  to  gape  a  little. 

Scallops. — Dip  them  in  beaten  egg  and  cracker  crumbs,  and  fry  or  stew 
them  like  oysters. 

Clams. — Wash  them  and  roast  them ;  or  stew  or  fry  them  like  oysters  ;  or 
make  omelets  or  fritters  by  the  recipe  for  oysters. 

Clam  Chowder. — Make  alternate  layers  of  crackers  wet  in  milk,  and  clams 
with  their  liquor,  and  thin  slices  of  fried  salt  pork.  Season  with  black  pep 
per  and  salt.  Boil  three  quarters  of  an  hour.  Put  this  into  a  tureen,  hav 
ing  drained  off  some  liquor  which  is  to  be  thickened  with  flour  or  pounded 
crackers,  seasoned  with  catsup  and  wine,  and  then  poured  into  the  tureen. 
Serve  with  pickles. 

Boiled  Fish. — Wrap  in  a  cloth  wet  with  vinegar,  floured  inside.  Boil  in 
cold  salted  water  till  the  bones  will  slip  out  easily ;  drain  and  serve  with  egg 
sauce,  or  drawn  butter,  or  a  sauce  of  milk,  butter,  and  egg.  Try  boiling  fish 
with  a  fork,  and  if  that  goes  in  easily,  it  probably  is  done. 

Broiled  Fish. — Split  so  that  the  backbone  is  in  the  middle;  sprinkle  with 
salt ;  lay  the  inside  down  at  first  till  it  begins  to  brown,  then  turn  and  broil 
the  other  side.  Dress  with  butter,  pepper,  and  salt.  It  is  best  to  take  eut 
the  backbone. 

Baked  Fish. — Wash  and  wipe,  and  rub  with  salt  and  pepper  outside  and 
inside.  Set  it  on  a  grate  over  a  baking-pan,  and  baste  with  butter  and  the 
drippings  ;  if  it  browns  too  fast,  cover  with  white  paper.  Thicken  the  gravy, 
and  season  to  the  taste,  using  lemon-juice  or  tomato  catsup.  Some  put  in 
wine. 

Pickle  for  cold  Fish. — To  two  quarts  of  vinegar  add  a  pint  of  the  liquor  in 
which  the  fish  was  boiled,  a  dozen  black  pepper-corns,  a  dozen  cloves,  three 
sticks  of  cinnamon,  and  a  tea-spoonful  of  mustard.  Let  them  boil  up,  and 
then  skim  so  as  not  to  take  out  the  spice. 

Cut  the  fish  into  inch  squares,  and  when  the  liquor  boils,  put  them  into  it 
till  just  heated  through.  Pack  tight  in  a  glass  jar,  and*  then  pour  on  the 
pickle  ;  cook  it  till  air-tight.  This  will  keep  a  long  time.  It  is  a  great  con 
venience  for  a  supper  relish. 


60        THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 


CHAPTER  XII. 

VEGETABLES. 

FRESH- GATHERED  vegetables  are  much  the  best.  Soak 
ing  in  cold  water  improves  all.  Always  boil  in  salted  water, 
a  tea-spoonful  for  each  quart  of  water.  Do  not  let  them 
stop  boiling,  or  they  will  thus  become  watery. 

POTATOES. 

The  excellence  of  potatoes  depends  greatly  on  the  species 
and  on  the  age.  Much  also  depends  on  the  cooking,  and 
here  there  are  diversities  of  modes  and  opinions.  Peeling 
potatoes  before  cooking  saves  labor  at  the  time  of  taking  up 
dinner,  which  is  a  matter  of  consequence.  They  should,  af 
ter  peeling,  soak  an  hour  in  cold  water;  then  boil  them  in 
salted  water,  putting  them  in  when  the  water  boils.  Have 
them  equal  in  size,  that  all  may  be  done  alike.  Try  with  a 
fork,  and  when  tender  drain  off  the  water,  sprinkle  on  a  lit 
tle  fine  salt,  and  set  them  in  the  oven,  or  keep  them  hot  in 
the  pot  till  wanted. 

Some  boil  with  skins  on ;  in  this  case,  pare  off  a  small  ring, 
or  cut  off  a  little  at  each  end  for  the  water  within  to  escape, 
as  this  makes  them  more  mealy. 

Some  make  a  wire  basket  and  put  in  the  potatoes  peeled 
and  of  equal  size ;  and  when  done,  take  them  up  and  set  in 
the  oven  a  short  time.  This  is  the  surest  and  easiest  method. 

Old  potatoes  should  be  boiled  in  salted  water,  then  mash 
ed  with  salt,  pepper,  and  cream  or  butter. 

New  potatoes  boil  in  salted  water,  and  rub  off  the  tender 
skins  with  a  coarse  towel. 

A  good  Way  for  old  Potatoes. — Peel  and  soak  in  cold  water  half  an  hour, 
then  slice  them  into  salted  water  that  is  boiling  ;  when  soft,  pour  off  the  wa 
ter,  add  cream,  or  milk  and  butter,  with  salt  and  pepper,  also  dredge  in  a  very 
little  flour. 

Another  way  is  to  chop  the  cold  boiled  potatoes,  and  then  mix  in  milk, 
butter,  salt,  and  pepper. 


VEGETABLES.  61 

Some  cold  potatoes  are  nice  cooked  on  a  gridirpn.  A  favorite  relish  for 
supper  is  cold  potatoes  sliced  and  dressed  with  a  salad  dressing  of  boiled  eggs, 
salt,  mustard,  oil,  and  vinegar. 

Cold  Potato  Puffs. — Take  cold  mashed  or  chopped  potatoes  and  stir  in  milk 
and  melted  butter.  Beat  two  eggs  and  mix,  and  then  bake  till  browned.  It 
is  very  nice,  and  the  children  love  it  as  well  as  their  elders.  This  may  be 
baked  in  patties  for  a  pretty  variety. 

To  cook  Sweet  Potatoes. — The  best  way  is  to  parboil  with  the  skins  on, 
and  then  bake  in  a  stove  oven. 

Green  Corn. — Husk  it ;  boil  in  salted  water,  and  eat  from  the  cob  ;  or  cut 
off'  the  corn  and  season  it  with  butter  or  cream  and  salt  and  pepper.  If  green 
corn  is  to  be  roasted,  open  it  and  take  off  the  silk,  and  then  cook  it  with  husks 
on,  buried  in  hot  ashes ;  or  if  before  the  fire,  turn  it  often. 

Succotash. — Boil  white  beans  by  themselves.  Cut  the  corn  from  the  cob 
and  let  the  cobs  boil  ten  minutes,  then  take  them  out  and  put  in  the  corn. 
Have  only  just  water  enough  to  cover  the  corn  when  cut.  If  there  is  more 
than  a  tea-cupful  when  the  corn  is  boiled  about  half  an  hour,  lessen  it  to  that 
quantity,  and  add  as  much  milk,  and  let  the  boiling  continue  till,  on  trial,  the 
corn  is  soft,  and  then  stir  in  a  table-spoonful  of  flour  wet  in  cold  water. 
Then  let  it  boil  three  or  four  minutes,  take  up  the  corn,  and  add  the  beans, 
with  butter,  pepper,  and  salt.  Have  twice  as  much  corn  as  beans.  Some 
use  string-beans  cut  up. 

If  you  have  boiled  corn  left  on  the  cob,  cut  it  off  for  breakfast,  and  add 
milk  and  eggs,  salt  and  pepper,  and  bake  it.  Some  say  this  is  the  best  way 
of  all  to  cook  sweet  corn. 

Salsify,  or  Oyster  Plant. — Scrape,  cut  into  inch  pieces,  and  throw  into  cold 
water  awhile ;  put  into  salted  boiling  water,  just  enough  to  cover  them,  and 
when  tender  turn  off  the  water  and  add  milk,  butter,  salt,  and  pepper,  and 
thicken  with  a  very  little  flour ;  then  serve.  Or,  mash  fine,  and  add  a  beaten 
egg  and  a  little  flour  ;  make  round,  flat  cakes,  and  cook  on  a  griddle. 

Egg  Plant.— Cut  into  slices  an  inch  thick  and  peel.  Lay  these  in  salted 
water  an  hour ;  then  dip  into  egg,  and  rub  in  bread  or  cracker-crumbs,  and 
cook  on  a  griddle. 

Carrots. — Boil  in  salted  water  till  tender,  take  off  the  skin,  slice  and  butter 
them.  They  are  improved  by  cooking  in  broth.  Some  add  chopped  onion 
and  parsley. 

Beets. — Wash,  but  do  not  cut  them  before  boiling ;  boil  till  tender,  take 
off  the  skin,  slice  and  season  with  salt,  pepper,  vinegar,  and  melted  butter. 
If  any  are  left,  slice  them  into  vinegar,  for  a  pickle. 


62        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

Parsnips,— Boil  in  salted  water,  take  off  the  skins,  cut  in  slices  lengthwise, 
and  season  with  salt,  pepper,  and  butter.  When  cold,  chop  fine,  add  salt, 
pepper,  egg,  and  flour,  make  small  cakes,  and  cook  on  a  griddle. 

Pumpkin  and  Squash. — Cut  in  slices,  boil  in  salted  water  till  tender,  drain, 
and  season  with  salt,  pepper,  and  butter.  Baked  pumpkin,  cut  in  slices,  is 
very  good. 

Celery. — Cut  off  the  roots  and  green  leaves,  wash,  and  keep  in  cold  water 
till  wajited. 

Kadishes. — Wash,  cut  off  tops,  and  lay  in  cold  water  till  wanted. 

Onions. — Many  can  not  eat  onions  without  consequent  discomfort ;  though 
to  most  others  they  are  a  healthful  and  desirable  vegetable.  The  disagreea 
ble  effect  on  the  breath,  it  is  said,  may  be  prevented  by  afterward  chewing 
and  swallowing  thi-ee  or  four  roasted  coffee-beans.  Those  who  indulge  in 
this  vegetable  should,  as  a  matter  of  politeness  and  benevolence,  try  this  pre 
caution. 

The  best  way  to  cook  onions  is  to  peel,  cut  off  top  and  tail,  put  in  cold  wa 
ter  for  awhile,  and  then  into  boiling  salted  water.  When  nearly  done,  pour 
off  the  water,  except  a  little,  then  add  milk,  butter,  pepper,  and  salt.  When 
onions  are  old  and  strong,  boil  in  two  or  three  waters  ;  have  each  time  boil 
ing  water. 

Tomatoes. — Pour  on  scalding  water,  then  remove  the  skins,  cut  them  up, 
and  boil  about  half  an  hour.  Add  salt,  butter  or  cream,  and  sugar.  Adding 
green  corn  cut  from  the  cob  is  a  good  variety.  Some  use  pounded  or  grated 
stale  bread-crumbs  to  thicken.  Some  slice  without  peeling,  broil  on  a  gridi 
ron,  and  then  season  with  pepper,  salt,  and  butter.  Some  peel,  slice,  and  put 
in  layers,  with  seasoning  and  bread-crumbs  between,  and  bake  in  an  oven. 
If  eaten  raw,  the  skins  should  be  removed  by  a  knife,  as  scalding  lessens  fla 
vor  and  crispness.  Ice  improves  them  much.  The  acid  is  so  sharp  that 
many  are  injured  by  eating  too  many. 

Cucumbers. — Peel  and  slice  into  cold  water,  and  in  half  an  hour  drain  and 
season  with  salt,  pepper,  and  vinegar.  Some  slice  them  quarter  of  an  inch 
thick  into  boiling  water,  enough  to  cover  them,  and  in  fifteen  minutes  drain 
through  a  colander,  and  season  with  butter,  salt,  pepper,  and  vinegar. 

Cabbage  and  Cauliflower. — Take  off  the  outer  leaves  and  look  for  any  in 
sects  to  be  removed,  and  let  it  stand  in  cold  water  awhile.  It  should  be  cut 
twice  transversely  through  the  hardest  part,  that  all  may  cook  alike.  It  is 
more  delicate  if  boiled  awhile  in  one  wafer,  then  changed  to  another  boiling 
-hot  water,  in  the  same  or  another  vessel.  If  you  are  cooking  corned  beef,  use 
for  the  second  water  some  of  the  meat  liquor,  and  it  improves  the  flavor. 
Drain  it  through  a  colander.  Some  chop  the  cabbage  before  serving,  and  add 


VEGETABLES.  63 

butter,  salt,  pepper,  and  vinegar.  Others  omit  the  vinegar,  and  add  two  beat 
en  eggs  and  a  little  milk,  then  bake  it  like  a  pudding.  This  is  the  favorite 
mode  in  some  families.  Cauliflower  is  to  be  treated  like  cabbage. 

Asparagus. — The  best  way  to  cook  it  is  to  cut  it  into  inch  pieces,  leave  out 
the  hardest  parts,  boil  in  salted  water,  drain  with  a  colander,  and  add  pepper, 
salt,  melted  butter  or  cream,  when  taken  up.  Some  beat  up  eggs  and  add  to 
this ;  stir  till  hardened  a  little,  and  then  serve. 

Macaroni. — Break  into  inch  pieces  and  put  into  salted  boiling  water,  and 
stew  till  soft — say  twenty  minutes.  Drain  it  and  put  it  in  layers  in  a  pud 
ding-dish,  with  grated  cheese  between  each  layer.  Add  a  little  salted  milk 
or  cream,  and  bake  about  half  an  hour.  Many  can  not  eat  this  with  cheese. 
In  this  case  it  is  better  to  pour  cold  soup  or  gravy  upon  it,  and  bake  without 
cheese. 

Various  Ways  of  cooking  Eggs. — Put  eggs  into  boiling  water  from  three 
to  five  minutes,  according  to  taste.  A  hard-boiled  egg  is  perfectly  healthy  if 
well  masticated.  Another  way  is  to  put  them  in  a  bowl  or  an  egg-boiler, 
and  pour  on  boiling  water  for  two  or  three  minutes,  then  pour  off  the  water 
and  add  boiling  water,  and  in  five  or  six  minutes  the  eggs  will  be  cooked 
enough. 

To  make  a  plain  omelet,  beat  the  yelks  of  six  eggs,  add  a  cup  of  milk, 
season  with  salt  and  pepper,  and  then  stir  in  the  whites  cut  to  a  stiff  froth. 
Cook  in  a  frying-pan  or  griddle,  with  as  little  butter  or  fat  as  possible.  Let 
it  cook  about  ten  minutes,  and  then  take  up  with  a  spad,  or  lay  a  hot  dish 
over  and  turn  the  omelet  on  to  it.  .  This  is  improved  by  mixing  in  chopped 
ham  or  fowl.  Some  put  sugar  in,  but  it  is  more  apt  to  bum. 

A  bread  omelet  is  made  as  above,  with  bread-crumbs  added,  and  is  very 
good. 

An  apple  omelet  is  made  as  above,  with  mashed  apple-sauce  added,  and 
this  also  is  very  good.  Jelly  may  be  used  instead  of  apple. 


64        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  XIII. 

FAMILY    BREAD. 

THE  most  important  article  of  food  is  good  family  bread, 
and  the  most  healthful  kind  of  bread  is  that  made  of  coarse 
flour  and  raised  with  yeast.  All  that  is  written  against  the 
healthfulness  of  yeast  is  owing  to  sheer  ignorance,  as  the 
most  learned  physicians  and  chemists  will  affirm. 

Certain  recent  writers  on  hygiene  are  ultra  and  indiscrim- 
inating  in  regard  to  the  use  of  unbolted  flour.  The  simple 
facts  about  it  are  these :  Every  kernel  of  wheat  contains 
nutriment  for  different  parts  of  the  body,  and  in  about  the 
right  proportions.  Thus,  the  outside  part  contains  that  which 
nourishes  the  bones,  teeth,  hair,  nails,  and  the  muscles.  The 
germ,  or  eye,  contains  what  nourishes  the  brain  and  nerves ; 
and  the  central  part  (of  which  fine  flour  is  chiefly  made)  con 
sists  of  that  which  forms  fat,  and  furnishes  fuel  to  produce 
animal  heat,  while  in  gentle  combustion  it  unites  with  oxy 
gen  in  the  capillaries.  When  first  ground,  the  flour  con 
tains  all  the  ingredients  as  in  the  kernel.  The  first  bolting 
alters  the  proportions  but  very  little,  forming  what  is  called 
middlings.  The  second  bolting  increases  the  carbonaceous 
proportion,  making  fine  flour.  The  third  bolting  makes  the 
superfine  flour,  and  removes  nearly  all  except  the  carbona 
ceous  portion,  which  is  fitted  only  to  form  fat  and  generate 
animal  heat.  No  animal  could  live  on  superfine  flour  alone 
but  for  a  short  time,  as  has  been  proved  by  experiments  on 
dogs. 

But  meats,  vegetables,  fruit,  eggs,  milk,  and  several  other 
articles  in  family  diet  contain  the  same  elements  as  wheat, 
though  in  different  proportions ;  so  that  it  is  only  an  exclu 
sive  use  of  fine  flour  that  is  positively  dangerous.  Still  there 
is  no  doubt  that  a  large  portion  of  young  children  using 
white  bread  for  common  food,  especially  if  butter,  sugar, 
and  molasses  are  added,  have  their  teeth,  bones,  and  muscles 


FAMILY  BREAD.  65 

not  properly  nourished.  And  it  is  a  most  unwise,  uneconom 
ical,  and  unhealthful  practice  to  use  flour  deprived  of  its 
most  important  elements  because  it  is  white  and  is  fashion 
able.  It  would  be  much  cheaper,  as  well  as  more  healthful, 
to  use  the  middlings,  instead  of  fine  or  superfine  flour.  It 
would  be  still  better  to  use  unbolted  flour,  except  where 
delicate  stomachs  can  not  bear  it,  and  in  that  case  the  mid 
dlings  would  serve  nearly  as  well  for  nutrition  and  give  no 
trouble. 

Some  suppose  that  bread  wet  with  milk  is  better  than  if 
wet  with  water,  in  the  making.  Many  experienced  house 
keepers  say  that  a  little  butter  or  lard  in  warm  water  makes 
bread  that  looks  and  tastes  exactly  like  that  wet  with  milk, 
and  that  it  does  not  spoil  so  soon. 

Experienced  housekeepers  say  also  that  bread,  if  thorough 
ly  kneaded,  may  be  put  in  the  pans,  and  then  baked  as  soon  as 
light  enough,  without  the  second  or  third  kneading,  which  is 
often  practiced.  This  saves  care  and  trouble,  especially  in 
training  new  cooks,  who  thus  have  only  one  chance  to  make 
mistakes,  instead  of  two  or  three. 

It  is  not  well  to  use  yeast  powders  instead  of  yeast,  be 
cause  it  is  a  daily  taking  of  medicinal  articles  not  needed, 
and  often  injurious.  Cream  tartar  is  supertartrate  of  potash, 
and  soda  is  a  supercarbonate  of  soda.  These  two,  when  uni 
ted  in  dough,  form  tartrate  of  potash,  tartrate  of  soda,  and 
carbonate  of  soda;  while  some  one  of  the  three  tends  to  act 
chemically  and  injuriously  on  the  digestive  fluids.  Professor 
Hosford's  method  is  objectionable  for  the  same  reason,  espe 
cially  when  his  medical  articles  are  mixed  with  flour;  for 
thus  poor  flour  is  sold  more  readily  than  in  ordinary  cases. 
These  statements  the  best-informed  medical  men  and  chem 
ists  will  verify. 

Flour  loses  its  sweetness  by  keeping,  and  this  is  the  reason 
why  sugar  is  put  in  the  recipes  for  bread.  The  best  kind  of 
flour,  when  new  and  fresh  ground,  has  eight  per  cent,  of  sugar ; 
and  when  such  flour  is  used,  the  sugar  may  be  omitted. 

Some  people  make  bread  by  mixing  it  so  that  it  can  be 
stirred  with  a  spoon.  But  the  nicest  kind  of  bread  can  be 
made  only  with  a  good  deal  of  kneading. 


60        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


RECIPES  FOR  YEAST  AND  BREAD. 

The  best  yeast  is  brewers'  or  distillery,  as  this  raises  bread 
much  sooner  than  home-brewed.  The  following  is  the  best 
kind  of  home-made  yeast,  and  will  keep  good  two  or  three 
weeks : 

Hop  and  Potato  Yeast. — Pare  and  slice  five  large  potatoes,  and  boil  them 
in  one  quart  of  water  with  a  large  handful  of  common  hops  (or  a  square  inch 
of  pressed  hops),  tied  in  a  muslin  rag.  "When  soft,  take  out  the  hops  and 
press  the  potatoes  through  a  colander,  and  add  a  small  cup  of  white  sugar,  a 
tea-spoonful  of  ginger,  two  tea-spoonfuls  of  salt,  and  two  tea-cups  of  common 
yeast,  or  half  as  much  distillery.  Add  the  yeast  when  the  rest  is  only  blood- 
warm.  White  sugar  keeps  better  than  brown,  and  the  salt  and  ginger  help 
to  preserve  the  yeast. 

Do  not  boil  in  iron  or  use  an  iron  spoon,  as  it  colors  the  yeast.  Keep 
yeast  in  a  stone  or  earthenware  jar,  with  a  plate  fitting  well  to  the  rim.  This 
is  better  than  a  jug,  as  easier  to  fill  and  to  cleanse.  Scald  the  jar  before 
making  new  yeast. 

The  rule  for  quantity  is,  one  table-spoonful  of  brewers'  or  distillery  yeast 
to  every  quart  of  flour ;  or  twice  as  much  home-made  yeast. 

Potato  Yeast  is  made  by  the  above  rule,  omitting  the  hops.  It  can  be 
used  in  large  quantities  without  giving  a  bitter  taste,  and  so  raises  bread 
sooner.  But  it  has  to  be  renewed  much  oftener  than  hop  yeast,  and  the 
bread  loses  the  flavor  of  hop  yeast. 

Hard  Yeast  is  made  with  home-brewed  yeast  (not  brewers'  or  distillery), 
thickened  with  Indian  meal  and  fine  flour  in  equal  parts,  and  then  made  into 
cakes  an  inch  thick  and  three  inches  by  two  in  size,  dried  in  the  wind  but 
not  in  the  sun.  Keep  them  tied  in  a  bag  in  a  dry,  cool  place,  where  they 
will  not  freeze.  One  cake  soaked  in  a  pint  of  warm  water  (not  hot)  is 
enough  for  four  quarts  of  flour.  It  is  a  good  plan  to  work  in  mashed  pota 
toes  into  this  yeast,  and  let  it  rise  well  before  using  it.  This  makes  the 
nicest  bread.  Some  housekeepers  say  pour  boiling  water  on  one  third  of  the 
flour,  and  then  mix  the  rest  in  immediately,  and  it  has  the  same  effect  as 
using  potatoes. 

When  there  is  no  yeast  to  start  with,  it  can  be  made  with  one  pint  of  new 
milk,  one  tea-spoonful  of  fine  salt,  and  a  table-spoonful  of  flour.  When  it  is 
worked,  use  twice  as  much  as  common  yeast.  This  is  called  Milk  Yeast  or 
Salt  Risings,  and  bread  made  of  it  is  poor,  and  soon  spoils. 

When  yeast  ceases  to  look  foamy,  and  becomes  watery,  with  sediment  at 
the  bottom,  it  must  be  renewed.  When  good,  the  smell  is  pungent,  but  not 
sour.  If  sour,  nothing  can  restore  it. 

Bread  of  Fine  Flour. — Take  four  quarts  of  sifted  flour,  one  quart  of  luke- 


FAMILY  BREAD.  67 

warm  water,  in  which  are  dissolved  two  tea-spoonfuls  of  salt,  two  tea-spoon 
fuls  of  sugar,  a  table-spoonful  of  melted  butter,  and  one  cup  of  yeast.  Mix 
and  knead  very  thoroughly,  and  have  it  as  soft  as  can  be  molded,  using  as 
little  flour  as  possible.  Make  it  into  small  loaves,  put  it  in  buttered  pans, 
prick  it  with  a  fork,  and  when  light  enough  to  crack  on  the  top,  bake  it. 
Nothing  but  experience  will  show  when  bread  is  just  at  the  right  point  of 
lightness. 

If  bread  rises  too  long,  it  becomes  sour.  This  is  discovered  by  making  a 
sudden  opening  and  applying  the  nose,  and  the  sourness  will  be  noticed  as 
different  from  the  odor  of  proper  lightness.  Practice  is  needed  in  this.  If 
bread  is  light  too  soon  for  the  oven,  knead  it  awhile,  and  set  it  in  a  cool  place. 
Sour  bread  can  be  remedied  somewhat  by  working  in  soda  dissolved  in  wa 
ter — about  half  a  tea-spoonful  for  each  quart  of  flour.  Many  spoil  bread  by 
too  much  flour,  others  by  not  kneading  enough,  and  others  by  allowing  it  to 
rise  too  much. 

The  goodness  of  bread  depends  on  the  quality  of  the  flour.  Some  flour  will 
not  make  good  bread  in  any  way.  New  and  good  flour  has  a  yellowish  tinge, 
and  when  pressed  in  the  hand  is  adhesive.  Poor  flour  is  dry,  and  will  not 
retain  form  when  pressed.  Poor  flour  is  bad  economy,  for  it  does  not  make 
as  nutritious  bread  as  does  good  flour. 

Bread  made  with  milk  sometimes  causes  indigestion  to  invalids  and  to  chil 
dren  with  weak  digestion. 

Take  loaves  out  of  the  pans,  and  set  them  sidewise,  and  not  flat,  on  a  table. 
Wrapping  in  a  cloth  makes  the  bread  clammy. 

Bread  is  better  in  small  loaves.  Let  your  pans  be  of  tin  (or  better,  of  iron), 
eight  inches  long,  three  inches  high,  three  inches  wide  at  the  bottom,  and 
flaring  so  as  to  be  four  inches  wide  at  the  top.  This  size  makes  more  tender 
crust,  and  cuts  more  neatly  than  larger  loaves. 

Oil  the  pans  with  a  swab  and  sweet  butter  or  lard.  They  should  be  well 
washed  and  dried,  or  black  and  rancid  oil  will  gather.  . 

All  these  kinds  of  bread  can  be  baked  in  biscuit- form  ;  and,  by  adding  wa 
ter  and  eggs,  made  into  griddle-cakes.  Bread  having  potatoes  in  it  keeps 
moist  longest,  but  turns  sour  soonest. 

Bread  of  Middlings  or  Unbolted  Flour.— Take  four  quarts  of  coarse  flour, 
one  quart  of  warm  water,  one  cup  of  yeast,  two  tea-spoonfuls  of  salt,  one 
spoonful  of  melted  lard  or  butter,  two  cups  of  sugar  or  molasses,  and  half  a 
tea-spoonful  of  soda.  Mix  thoroughly,  and  bake  in  pans  the  same  as  the 
bread  of  fine  flour.  It  is  better  to  be  kneaded  rather  than  made  soft  with  a 
spoon. 

Bread  raised  with  Water  only. — Many  persons  like  bread  made  either  of 
fine  or  coarse  flour,  and  raised  with  water  only.  Success  in  making  this  kind 
depends  on  the  proper  quantity  of  water,  quick  beating,  the  heating  of  very 
small  pans,  and  very  quick  baking.  There  are  cast-iron  patties  made  for  this 
purpose,  and  also  small,  coarse  earthen  cups.  The  following  is  the  rule,  but 
it  must  be  modified  by  trying : 


68        THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

Recipe. — To  one  quart  of  unbolted  flour  put  about  one  quart,  or  a  little 
less,  of  hot  water.  Beat  it  very  quickly,  put  it  in  hot  pans,  and  bake  in  a  hot 
oven.  White  flour  may  be  used  in  place  of  coarse,  and  the  quantity  ascer 
tained  by  trial.  When  right,  there  is  after  baking  little  except  a  crust,  which 
is  sweet  and  crisp. 

Rye  and  Indian  Bread. — The  Boston  or  Eastern  Brown  Bread  is  made 
thus :  One  quart  of  rye,  one  quart  of  corn-meal,  one  cup  of  molasses,  half  a 
cup  of  distillery  yeast,  or  twice  as  much  home-brewed ;  one  tea-spoonful  of 
soda,  and  one  tea-spoonful  of  salt.  Wet  with  hot  water  till  it  is  stiff  as  can 
be  stirred  with  a  spoon.  This  is  put  in  a  large  brown  pan  and  baked  four  or 
five  hours.  It  is  good  toasted,  and  improved  by  adding  boiled  squash. 

Third  Bread. — This  is  made  with  equal  parts  of  rye,  corn-meal,  and  un 
bolted  flour.  To  one  quart  of  warm  water  add  one  tea-spoonful  of  salt,  half 
a  cup  of  distillery  or  twice  as  much  home-brewed  yeast,  and  half  a  cup  of  mo 
lasses.,  and  thicken  with  equal  parts  of  these  three  kinds  of  flour.  It  is  very 
good  for  a  variety, 

Rye  Bread. — Take  a  quart  of  warm  water,  a  tea-spoonful  of  salt,  half  a  cup 
of  molasses,  and  a  cup  of  home-brewed  yeast,  or  half  as  much  of  distillery. 
Add  flour  till  you  can  knead  it,  and  do  it  very  thoroughly. 

Oat-Meal  Bread.— Oat-meal  is  sometimes  bitter  from  want  of  care  in  pre 
paring.  When  good,  it  makes  excellent  and  healthful  bread. 

Take  one  pint  of  boiling  water,  one  great- spoonful  of  sweet  lard  or  butter, 
two  great-spoonfuls  of  sugar;  melt  them  together,  and  thicken  with  two- 
thirds  oat-meal  and  one-third  fine  flour.  When  blood-warm,  add  half  a  cup 
of  home-brewed  yeast  and  two  well-beaten  eggs.  Mold  into  small  cakes,  and 
bake  on  buttered  tins,  or  make  two  loaves. 

Pumpkin  Bread  and  Apple  Bread. — These  are  very  good  for  a  variety. 
Stew  and  strain  pumpkins  or  apples,  and  then  work  in  either  corn-meal  or 
unbolted  flour,  or  both.  To  each  quart  of  the  fruit  add  two  table-spoonfuls 
of  sugar,  a  pinch  of  salt,  and  a  cup  of  home-brewed  yeast.  If  the  apples  are 
quite  sour,  add  more  sugar.  Make  it  as  stiff  as  can  be  stirred  with  a  spoon, 
and  bake  in  patties  or  small  loaves.  Children  like  it  for  a  change. 

Corn-Meal  Bread. — Always  scald  corn-meal.  Melt  two  table-spoonfuls  of 
butter  or  sweet  lard  in  one  quart  of  hot  water;  add  a  tea-spoonful  of  salt  and 
a  tea-cup  of  sugar.  Thicken  with  corn-meal,  and  one-third  as  much  fine 
flour,  of  unbolted  flour,  or  middlings.  Two  well-beaten  eggs  improve  it. 
Make  it  as  stiff  as  can  be  easily  stirred  with  a  spoon,  or,  as  some  would  ad 
vise,  knead  it  like  bread  of  white  flour. 

If  raised  with  yeast,  put  in  a  tea-cup  of  home-brewed  yeast,  or  half  as 
much  of  distillery.  If  raised  with  powders,  mix  two  tea-spoonfuls  of  cream 
tartar  thoroughly  with  the  meal,  and  one  tea-spoonful  of  soda  in  the  water. 


FAMILY  BREAD.  69 

Sweet  Rolls  of  Corn-Meal. — Mix  half  corn-meal  and  half  fine  or  unbolted 
flour ;  add  a  little  salt,  and  then  wet  it  up  with  sweetened  water,  raise  it  with 
yeast,  and  bake  in  small  patties  or  cups  in  a  very  quick  oven. 

Soda  Biscuit. — In  one  quart  of  flour  mix  very  thoroughly  two  tea-spoonfuls 
of  cream  tartar,  and  a  tea-spoonful  of  salt.  Dissolve  in  a  pint  of  warm  water 
one  tea-spoonful  of  soda  and  one  table-spoonful  of  melted  butter  or  lard. 
Mix  quickly ;  add  flour  till  you  can  roll,  but  let  it  be  as  soft  as  possible., 
Bake  in  a  quick  oven,  and  as  soon  as  possible  after  mixing. 

Yeast  Biscuit. — Take  a  pint  of  raised  dough  of  fine  flour:  pick  it  in  small 
pieces ;  add  one  well-beaten  egg,  two  great-spoonfuls  of  butter  or  lard,  and 
two  great-spoonfuls  of  sugar.  Work  thoroughly  for  ten  minutes ;  add  flour 
to  roll,  and  then  cut  in  round  cakes  and  bake  on  tins,  or  mold  into  biscuits. 
Let  them  stand  till  light, and  then  bake  in  a  quick  oven. 

If  you  have  no  dough  raised,  make  biscuit  as  you  would  bread,  except  add 
ing  more  shortening. 

Potato  Biscuit. — Boil  and  press  through  a  colander  twelve  mealy  potatoes ; 
any  others  are  not  good.  While  warm,  add  one  cup  of  butter,  one  tea-spoon 
ful  of  salt,  four  great-spoonfuls  of  sugar,  and  half  a  cup  of  yeast.  Mix  in 
white  or  coarse  flour  till  it  can  be  well  kneaded.  Mold  into  small  cakes  ; 
let  them  stand  till  light,  and  bake  in  a  quick  oven.  These  are  the  best  kind, 
especially  if  made  of  coarse  floor. 

Buns. — These  are  best  made  by  the  rule  for  potato  biscuit,  adding  twice 
as  much  sugar.  When  done,  rub  over  a  mixture  of  half  milk  and  half  mo 
lasses,  and  it  improves  looks  and  taste. 


70       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 


CHAPTER  XIV. 

BEEAKFAST   AND    SUPPER. 

WHAT  shall  we  have  for  breakfast  to-morrow  ?  is  the  con 
stant  question  of  trial  to  a  housekeeper,  and  it  is  the  aim  of 
the  present  chapter  to  meet  this  want  by  presenting  a  good 
and  successive  variety  of  articles  healthful,  economical,  and 
easily  prepared. 

Some  of  the  best  housekeepers  have  taken  this  method : 
they  provide  a  good  supply  of  the  following  articles,  to  be 
used  in  succession  —  rice,  corn-meal,  rye  flour,  wheat  grits, 
unbolted  wheat,  cracked  wheat,  pearl  wheat,  oat  grits,  oat 
meal,  and  hominy,  with  which  they  make  a  new  article  for 
every  day  in  the  week.  Some  one  of  these  is  selected  for 
either  a  dinner  vegetable  or  dessert,  or  for  a  dish  at  tea,  and 
the  remainder  used  for  the  next  morning's  breakfast. 

The  following  will  indicate  the  methods : 

Corn-Meal. — Take  four  large  cups  of  corn-meal,  and  scald  it.  In  all  cases, 
scald  corn-meal  before  using  it.  Add  half  a  cup  of  fine  flour,  three  table- 
spoonfuls  of  sugar  or  molasses,  one  tea-spoonful  of  soda,  and  one  of  salt. 
Make  a  batter,  and  boil  an  hour  or  more,  stirring  often ;  or,  better,  cook  in 
a  tin  pail  set  in  boiling  water.  Use  it  as  mush,  with  butter,  sugar,  and  miik 
for  supper.  Next  morning,  thin  it  with  hot  water :  add  two  or  three  eggs, 
and  bake  either  as  muffins  or  griddle-cakes. 

Hominy. — Soak  and  then  boil  a  quart  of  hominy  with  two  heaping  tea- 
spoonfuls  of  salt.  Use  it  for  dinner  as  a  vegetable,  or  for  supper  with  sugar 
and  milk  or  cream.  Next  morning  use  the  remainder,  soaked  in  water  or 
milk,  with  two  eggs  and  a  salt-spoonful  of  salt.  Bake  as  muffins  or  griddle- 
cakes,  or  cut  in  slices,  dipped  in  flour  and  fried.  Farina  may  be  used  in  the 
same  way. 

Rice. — pick  over  one  pint  of  rice  ;  add  two  tea-spoonfuls  of  salt  and  three 
quarts  of  boiling  water.  Then  boil  fifteen  minutes ;  then  uncover ;  let  it 
steam  fifteen  minutes.  This  to  be  used  for  a  vegetable  at  dinner,  or  for  a 
tea-dish,  with  butter  and  sugar.  At  night,  soak  the  remainder  in  as  much 
milk  or  water,  and  next  morning  add  as  much  fine  or  unbolted  flour  as  there 


BREAKFAST   AND   SUPPEK.  71 

was  rice,  three  eggs,  a  tea-spoonful  of  salt,  and  half  a  tea-spoonful  of  soda. 
Thin  with  water  or  milk,  and  bake  as  muffins  or  griddle-cakes. 

The  most  economical  Breakfast  Dish,  (healthful  also). — Keep  a  jar  for  rem 
nants  of  bread,  both  coarse  and  fine,  for  potatoes,  remnants  of  hominy,  rice, 
grits,  cracked  wheat,  oat-meal,  and  all  other  articles  used  on  table.  Add  all 
remnants  of  milk,  whether  sour  or  sweet,  and  water  enough  to  soak  all,  so 
as  to  be  soft,  but  not  thin.  When  enough  is  collected,  add  enough  water  to 
make  a  batter  for  griddle-cakes,  and  put  in  enough  soda  to  sweeten  it.  Add 
two  spoonfuls  of  sugar,  and  half  a  tea-spoonful  of  salt,  and  two  eggs  for  each 
quart,  and  you  make  an  excellent  dish  of  material,  most  of  it  usually  wasted. 
Thicken  it  a  little  with  fine  flour,  and  it  makes  fine  waffles. 

Biscuits  of  sour  Milk  and  white  or  unbolted  Flour. — One  pint  unbolted 
flour. 

One  spoonful  of  sugar. 

One  tea-spoonful  of  salt. 

Melt  a  spoonful  of  butter  in  a  little  of  the  sour  milk ;  then  mix  all,  and 
just  before  setting  in  the  oven,  add  veiy  quickly  and  veiy  thoroughly  a  tea- 
spoonful  of  soda  dissolved  in  half  a  tea-cup  of  water.  This  should  be  done 
last  and  quickly,  so  that  the  carbonic  acid  gas  produced  by  the  union  of  the 
soda  and  the  acid  of  the  milk  (lactic)  may  not  escape.  Use  half  a  tea-cup  of 
fine  flour  when  molding  into  biscuits. 

Pearl  Wheat  or  Cracked  Wheat. — Boil  one  pint  in  a  pail  set  in  boiling  wa 
ter  till  quite  soft,  but  so  as  not  to  tose  its  form.  Add  a  tea-spoonful  of  su 
gar,  and  as  much  salt ;  also  water,  when  needed.  It  must  boil  a  long  time. 
Eat  a  part  for  supper,  with  sugar  and  cream,  and  next  morning  add  two  eggs, 
a  great-spoonful  of  sugar,  and  fine  flour  enough  to  make  it  suitable  for  mufnn- 
rings  or  drop-cakes. 

Eye  and  Corn-Meal. — Put  into  a  pint  and  a  half  of  boiling  water  one  tea- 
spoonful  of  salt,  two  great-spoonfuls  of  sugar,  two  well-beaten  eggs,  three  great- 
spoonfuls  of  corn-meal  or  unbolted  wheat.  Thicken  with  rye  flour,  and  then 
add  two  well-beaten  eggs.  Bake  in  muffin-rings  or  as  drop-cakes. 

Oat-Meal. — Take  one  pint  of  boiling  water,  and  pour  it  on  to  one  pint  of 
oat-meal.  Add  a  great-spoonful  of  butter,  half  a  tea-spoonful  of  salt,  and  two 
great-spoonfuls  of  sugar.  Stir  fast  and  thoroughly ;  then  add  two  well-beaten 
eggs,  and  boil  twenty  minutes.  To  be  eaten  as  mush  for  supper ;  and  next 
morning  thin  it,  and  bake  in  muffin-rings. 


Several  of  the  above  articles  are  good  with  only  salt  and 
water ;  and  many  persons  would  like  them  better  with  the 
butter,  sugar,  and  eggs  omitted. 


72       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

Wheat  Muffins.— One  pint  of  milk,  and  two  eggs. 

One  table-spoonful  of  yeast,  and  a  salt-spoonful  of  salt.  One  table-spoon 
ful  of  butter. 

Mix  these  ingredients  with  sufficient  flour  to  make  a  thick  batter.  Let  it 
rise  four  or  five  hours,  and  bake  in  muffin-rings.  This  can  be  made  of  un 
bolted  flour  or  grits,  adding  two  great-spoonfuls  of  molasses,  and  it  is  very 
fine.  Make  it  so  thick  that  a  table-spoon  will  stand  erect  in  it. 

Sally  Lunn,  improved. — Seven  tea-cups  of  unbolted  flour,  or  fine  flour. 

One  pint  of  water. 

Half  a  cup  of  melted  butter,  and  half  a  cup  of  sugar. 

One  pinch  of  salt. 

Three  well-beaten  eggs. 

Two  table-spoonfuls  of  brewers'  yeast,  or  twice  as  much  of  home-brewed. 

Pour  into  square  buttered  pans,  and  let  it  rise  two  or  three  hours  with 
brewers'  yeast ;  with  home-brewed,  five  hours  are  required.  It  is  still  better 
baked  in  patties. 

Cream  Griddle-Cakes. — One  pint  of  thick  cream. 

One  tea-spoonful  of  salt. 

One  table-spoonful  of  sugar. 

Three  well-beaten  eggs. 

Make  a  thin  batter  of  unbolted  or  of  fine  flour,  and  bake  on  a  griddle. 

Royal  Crumpets. — Three  tea-cups  of  raised  dough. 

Two  table-spoonfuls  of  melted  butter. 

Half  a  tea-cup  of  white  sugar,  mixed  with  three  well-beaten  eggs. 

Bake  in  two  buttered  pans- for  half  an  hour. 

Muffins  of  fine  Flour  or  unbolted  Flour. — One  pint  of  milk  or  water. 
One  pinch  of  salt. 
Two  well-beaten  eggs. 
One  table-spoonful  of  yeast. 

Make  a  thick  batter  of  fine  flour  or  unbolted  flour,  and  let  it  rise  four  or 
five  hours.  Bake  in  muffin-rings. 

Unbolted  Flour  Waffles.— One  pint  of  unbolted  flour. 

One  pint  of  sour  milk,  or  buttermilk,  or  water. 

Half  a  tea-spoonful  of  soda,  or  more  if  needed,  to  sweeten  the  milk. 

Three  well-beaten  eggs. 

Two  table-spoonfuls  of  sugar. 

Drop-Cakes  of  fine  Wheat  or  of  Rye. — One  pint  of  milk  or  water. 
One  pinch  of  salt. 
Two  table-spoonfuls  of  sugar. 
Three  well-beaten  eggs. 

Stir  in  rye,  or  fine  or  unbolted  flour  to  a  thick  batter,  and  bake  in  cups  or 
patties  half  an  hour. 


BREAKFAST   AND   SUPPEE.  73 

Sachem's  Head  Corn-Cake. — One  quart  of  sifted  corn-meal,  scalded. 

One  tea-spoonful  of  salt. 

Three  pints  of  scalded  sweet  milk  or  water. 

Half  a  tea-spoonful  of  soda  in  two  great-spoonfuls  of  warm  water. 

Half  a  tea-cup  of  sugar. 

Eight  eggs,  the  whites  beaten  separately,  and  added  the  last  thing. 

Make  the  cakes  an  inch  thick  in  buttered  pans  before  baking,  and,  if  baked 
right,  they  will  puff  up  to  double  the  thickness,  like  sponge-cake,  and  are  very 
fine. 

Kice  Waffles. — One  pint  of  milk.  Half  a  tea-cup  of  solid  boiled  rice,  soaked 
three  hours  in  the  milk. 

Two  cups  of  wheat  flour  or  rice  flour. 

Three  well- beaten  eggs.     Bake  in  waffle-irons.  * 

The  rice  must  be  salted  enough  when  boiled. 

Another  Eice  Dish. — One  pint  of  rice,  well  «leaned. 

Three  quarts  of  cold  water. 

Three  tea-spoonfuls  of  salt. 

Boil  it  twenty  minutes ;  then  pour  off  the  water,  add  milk  or  cream,  and 
let  it  boil  ten  minutes  longer,  till  quite  soft.  Let  it  stand  till  cold,  and  then 
cut  it  in  slices  and  fry  it  on  a  griddle.  It  can  also  be  made  into  griddle-cakes 
or  muffins  by  the  preceding  recipe. 

A  good  and  easy  Way  to  use  cold  Rice. — Heat  a  pint  of  boiled  rice  in  milk ; 
add  two  well-beaten  eggs,  a  little  salt,  butter,  and  sugar ;  let  it  boil  up  once, 
and  then  grate  on  nutmeg. 

Buckwheat-Cakes. — One  quart  of  buckwheat. 

One  tea-spoonful  of  salt. 

Two  table-spoonfuls  of  distillery  yeast,  or  four  of  home-brewed. 

Two  table-spoonfuls  of  molasses. 

Wet  the  flour  with  warm  water,  and  then  add  the  other  articles.  Keep  this 
warm  through  the  night.  If  it  sours,  add  half  a  tea-spoonful  of  soda  in  warm 
water.  These  cakes  have  a  handsomer  brown  if  wet  with  milk  or  part  milk. 

Fine  Cottage  Cheese. — Let  the  milk  be  turned  by  rennet,  or  by  setting  it  in 
a  warm  place.  It  must  not  be  heated,  as  the  oily  parts  will  then  pass  off,  and 
the  richness  is  lost.  When  fully  turned,  put  in  a  coarse  linen  bag,  and  hang 
it  to  drain  several  hours,  till  all  the  whey  is  out.  Then  mash  it  fine,  salt  it 
to  the  taste,  and  thin  it  with  good  cream,  or  add  but  little  cream,  and  roll  it 
into  balls.  When  thin,  it  is  very  fine  with  preserves  or  sugared  fruit. 

It  also  makes  a  fine  pudding,  by  thinning  it  with  milk,  and  adding  eggs  and 
sugar,  and  spice  to  the  taste,  and  baking  it.  Many  persons  use  milk  when 
turned  to  bonny-clabber  for  a  dessert,  putting  on  sugar  and  spice.  Children 
are  fond  of  it. 

4 


74        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


CHAPTER  XV. 

PUDDINGS   AND   PIES. 

WHERE  sugar  is  made  by  slaves,  the  little  children  feed 
constantly  on  it,  and  grow  fat  and  healthy.  But  they  are 
nearly  naked,  live  out-of-doors,  exercise  constantly,  and  have 
nothing  to  do  but  play.  Thus  their  lungs  and  skin  gain  the 
healthful  and  purifying  action  of  the  air  and  the  sun,  and  the 
excess  of  carbonaceous  food  is  rendered  harmless.  But  for 
those  whose  skin  never,  meets  the  sun,  rarely  meets  the  air, 
and  only  now  and  then  some  water,  a  very  different  regimen 
is  needful.  Sugar,  molasses,  butter,  and  fats  are  chiefly  car 
bonaceous,  and  therefore  demand  a  large  supply  of  oxygen 
through  lungs  and  skin.  And  yet  our  custom  is  to  use  fine 
flour,  which  is  chiefly  carbon  ;  butter  and  cream,  chiefly  car 
bon;  sweet  cakes,  chiefly  carbon;  sweetmeats  and  candy, 
chiefly  carbon ;  and  worst  of  all,  pie-crusts,  chiefly  carbon, 
and  the  most  difficult  of  all  food  for  digestion. 

But  the  love  for  sweet  food  is  common  to  all,  and  de 
mands  gratification.  All  that  is  required  is  moderation  and 
temperance.  For  these  reasons,  a  large  supply  is  here  pro 
vided  of  cakes  and  puddings,  which  are  not  rich,  and  yet  are 
as  highly  relished  as  richer  food.  As  pies  are  the  most  un- 
healthful  of  all  food,  some  instruction  and  but  few  recipes 
are  given,  lest,  if  entirely  omitted,  the  book  would  not  be 
read  so  widely,  and  other  more  unhealthful  ones  be  used. 

The  puddings  here  offered  afford  a  great  variety  for  des 
serts,  are  made  with  far  less  labor  than  pies,  and  are  both 
more  economical  and  more  healthful.  They  also  can  be  made 
more  ornamental  and  attractive  in  appearance,  and  equally 
good  to  the  taste.  It  is  hoped,  therefore,  that  the  conscien 
tious  housekeeper  will  not  tempt  her  family  to  eat  unhealth 
ful  food  when  such  an  abundance  is  offered  that  is  at  once 
economical  of  labor,  time,  expense,  and  health.  The  first  rec 
ipe  for  pudding  can  be  varied  in  many  ways,  and  has  the 


PUDDINGS   AND   PIES.  75 

advantage  which  heretofore  has  recommended  pies,  namely, 
that  several  can  be  made  at  once,  and  kept  on  hand  as  equal 
ly  good  either  cold  or  warmed  over.  It  is  also  economical 
and  convenient,  as  not  requiring  eggs  or  milk. 

The  Queen  of  all  Puddings. — Soak  a  tea-cup  of  tapioca  and  a  tea-spoonful 
of  salt  in  three  tumblerfuls  of  warm,  not  hot,  water  for  an  hour  or  two,  till 
softened.  Take  away  the  skins  and  cores  of  apples  without  dividing  them, 
put  them  in  the  dish  with  sugar  in  the  holes,  and  spice  if  the  apples  are  with 
out  flavor :  not  otherwise.  Add  a  cup  of  water,  and  bake  till  the  apples  are 
softened,  turning  them  to  prevent  drying,  and  then  pour  over  the  tapioca, 
and  hake  a  long  time,  till  all  looks  A  BROWNISH  YELLOW.  Eat  with  a  hard 
sauce.  Do  not  fail  to  bake  a  long  time. 

This  can  be  extensively  varied  by  mixing  chopped  apples,  or  quinces,  or 
oranges,  or  peaches,  or  any  kind  of  berries  with  the  tapioca ;  and  then  sugar 
must  be  added  according  to  the  acid  of  the  fruit,  though  some  would  prefer 
it  omitted  when  the  sauce  is  used. 

The  beauty  may  be  increased  by  a  cover  of  sugar  beaten  into  the  whites  of 
eggs,  and  then  turned  to  a  yellow  in  the  oven.  Several  such  puddings  can  be 
made  at  once,  kept  in  a  cool  place,  and  when  wanted  warmed  over ;  many 
relish  it  better  when  very  cold.  Sago  can  be  used  instead  of  tapioca.  When 
no  sago  or  tapioca  are  at  hand,  the  following  recipe  for  flour  pudding  may 
be  used,  baking  a  long  time : 

Flour  Puddings. — Take  four  table-spoonfuls  of  flour,  half  a  tea-spoonful 
of  salt,  a  pint  of  water  or  milk,  three  eggs,  and  a  salt-spoonful  of  soda.  Mix 
and  beat  very  thoroughly,  and  bake  as  soon  as  done,  or  it  will  not  be  light. 
It  must  bake  till  the  middle  is  not  lower  than  the  rest.  Eat  with  liquid 
sauce.  This  can  be  cooked  in  a  covered  tin  pan  set  in  boiling  water.  This 
is  enough  for  a  family  of  five.  Change  the  quantity  according  to  the  family. 

This  may  be  made  richer  by  a  spoonful  of  butter,  more  sugar,  and  some 
flavoring. 

It  will  be  lighter  not  to  beat  the  eggs  separately.  If  a  bag  is  used  to  boil, 
rub  flour  or  butter  on  the  inside,  to  prevent  sticking. 

Flour  and  Fruit  Puddings. — Add  to  the  above,  chopped  apples  or  any  kind 
of  berries.  Chopped  apples  and  quinces  together  are  fine  when  dried.  When 
berries  are  used,  a  third  more  flour  is  needed  for  those  very  juicy,  and  less 
for  cherries.  Put  in  fruit  the  last  thing. 

Rusk  and  Milk. — Keep  all  bits  of  bread,  dry  in  the  oven,  and  pound  them, 
putting  half  a  salt-spoonful  of  salt  to  a  pint.  This  eaten  with  good  milk  is 
what  is  especially  relished  by  children,  and  named  "rusk  and  milk." 

Busk  Puddings. — Mix  equal  quantities  of  rusk-crumbs  with  stewed  fruit 
or  berries,  then  add  a  very  sweet  custard,  made  with  four  or  five  eggs  to. a 


76        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

quart  of  milk.     Eaten  with  sweet  sauce.     This  may  be  made  without  fruit, 
and  i§  good  with  sauce. 

Meat  and  Rusk  Puddings. — Chop  any  kind  of  cold  meat  with  salt  pork  or 
ham,  season  it  well  with  butter,  pepper,  and  salt,  and  add  two  or  three  beaten 
eggs.  Then  make  alternate  layers  of  wet  rusk-crumbs,  with  milk  or  cold 
boiled  hominy  or  rice,  and  bake  half  or  three  quarters  of  an  hour.  Let  the 
upper  layer  be  crumbs,  and  cover  with  a  plate  while  baking,  and,  when  near 
ly  done,  take  it  off  to  brown  the  top. 

A  handsome  and  good  Pudding  easily  made. — Put  a  pint  of  scalded  milk 
(water  will  do  as  well)  to  a  pint  of  bread-crumbs,  and  add  the  yelks  of  four 
eggs,  well  beaten,  a  tea-cup  of  sugar,  butter  the  size  of  an  egg,  and  the  grated 
rind  of  one  lemon.  Bake,  and,  when  cool,  cover  with  stewed  fruit  of  any 
kind.  Then  beat  the  whites  of  the  eggs  into  five  table-spoonfuls  of  powdered 
sugar  and  the  juice  of  one  lemon.  Cover  the  pudding  with  it,  and  set  in  the 
oven  till  it  is  a  brownish  yellow.  Puddings  covered  with  sugar  and  eggs  in 
this  way  are  called  Meringue  Puddings. 

Pan  Dowdy. — Put  apples  pared  and  sliced  into  a  large  pan,  and  put  in  an 
abundance  of  molasses  or  sugar,  and  some  spice  if  the  apples  have  little  fla 
vor  ;  not  otherwise.  Cover  with  bread-dough,  rolled  thin,  or  a  potato  pie 
crust.  Bake  a  long  time,  and  then  break  the  crust  into  the  fruit  in  small 
pieces.  Children  are  very  fond  of  this,  especially  if  well  sweetened  and  baked 
a  long  time. 

Corn-Meal  Pop-overs. — Two  tumblers  of  scalded  corn-meal  fresh  ground, 
three  well-beaten  eggs,  a  cup  of  milk  or  water,  a  tea-spoonful  of  salt,  and 
three  of  sugar,  two  spoonfuls  of  melted  butter.  Bake  in  hot  patties,  and  eat 
with  sweet  sauce. 

Best  Apple-Pie. — Take  a  deep  dish,  the  size  of  a  soup-plate,  fill  it  heaping 
with  peeled  tart  apples,  cored  and  quartered ;  pour  over  it  one  tea-cup  of 
molasses,  and  three  great-spoonfuls  of  sugar,  dredge  over  this  a  considerable 
quantity  of  flour,  enough  to  thicken  the  sirup  a  good  deal.  Cover  it  with  a 
crust  made  of  cream,  if  you  have  it ;  if  not,  common  dough,  with  butter  work 
ed  in,  or  plain  pie-crust,  lapping  the  edge  over  the  dish,  and  pinching  it  down 
tight,  to  keep  the  sirup  from  running  out.  Bake  about  an  hour  and  a  half. 
Make  several  at  once,  as  they  keep  well. 

Rice  Pudding. — One  tea-cup  of  rice. 
One  tea-cup  of  sugar. 
One  half  tea-cup  of  butter. 
One  quart  of  milk. 

Nutmeg,  cinnamon,  and  salt  to  the  taste. 

Put  the  butter  in  melted,  mix  all  in  a  pudding-dish,  and  bake  it  two  hours, 
stirring  it  frequently,  until  the  rice  is  swollen.  It  is  good  made  without  butter. 


PUDDINGS   AND   PIES.  77 

Bread  and  Fruit  Pudding. — Butter  a  deep  dish,  and  lay  in  slices  of  bread 
and  butter,  wet  with  milk,  and  upon  these  sliced  tart  apples,  sweetened  and 
spiced.  Then  lay  on  another  layer  of  bread  and  butter  and  apples,  and  con 
tinue  thus  till  the  dish  is  filled.  Let  the  top  layer  be  bread  and  butter,  and 
dip  it  in  milk,  turning  the  buttered  side  down.  Any  other  kind  of  fruit  will 
answer  as  well.  Put  a  plate  on  the  top,  and  bake  two  hours,  then  take  it  off 
and  bake  another  hour. 

Boiled  Fruit  Pudding. — Take  light  dough  and  work  in  a  little  butter,  roll 
it  out  into  a  very  thin  large  layer,  not  a  quarter  of  an  inch  thick.  Cover  it 
thick  with  berries  or  stewed  fruit,  and  put  on  sugar,  roll  it  up  tight,  double  it 
once  or  twice,  and  fasten  up  the  ends.  Tie  it  up  in  a  bag,  giving  it  room  to 
swell.  Eat  it  with  butter,  or  sauce  not  very  sweet. 

Blackberries,  whortleberries,  raspberries,  apples,  and  peaches,  all  make  ex 
cellent  puddings  in  the  same  way. 

English  Curd  Pudding. — One  quart  of  milk. 
A  bit  of  rennet  to  curdle  it. 

Press  out  the  whey,  and  put  into  the  curds  three  eggs,  a  nutmeg,  and  a  ta 
ble-spoonful  of  brandy.  Bake  it  like  custard. 

Common  Apple-Pie. — Pare  your  apples,  and  cut  them  from  the  core.  Line 
your  dishes  with  paste,  and  put  in  the  apple ;  cover  and  bake  until  the  fruit  is 
tender.  Then  take  them  from  the  oven,  remove  the  upper  crust,  and  put  in 
sugar  and  nutmeg,  cinnamon  or  rose-water,  to  your  taste.  A  bit  of  sweet 
butter  improves  them.  Also,  to  put  in  a  little  orange-peel  before  they  are 
baked,  makes  a  pleasant  variety.  Common  apple-pies  are  very  good,  to  stew, 
sweeten,  and  flavor  the  apple  before  they  are  put  into  the  oven.  Many  prefer 
the  seasoning  baked  in.  All  apple-pies  are  much  nicer  if  the  apple  is  grated 
and  then  seasoned. 

Plain  Custard. — Boil  half  a  dozen  peach-leaves,  or  the  rind  of  a  lemon,  or 
a  vanilla  bean  in  a  quart  of  milk ;  when  it  is  flavored,  pour  into  it  a  paste 
made  by  a  table-spoonful  of  rice  flour,  or  common  flour,  wet  up  with  two 
spoonfuls  of  cold  milk  and  a  half  tea-spoonful  of  salt,  and  stir  it  till  it  boils 
again.  Then  beat  up  four  eggs  and  put  in,  and  sweeten  it  to  your  taste,  and 
pour  it  out  for  pies  or  pudding.  More  eggs  make  it  a  rich  custard. 

Bake  as  pudding,  or  boil  in  a  tin  pail  set  in  boiling  water,  stirring  often, 
and  pour  into  cups. 

Another  Custard. — Boil  six  peach-leaves,  or  a  lemon-peel,  in  a  quart  of 
milk,  till  it  is  flavored ;  cool  it,  add  three  spoonfuls  of  sugar,  a  tea-spoonful 
of  salt,  and  five  eggs  beaten  to  a  froth.  Put  the  custard  into  a  tin  pail,  set 
it  in  boiling  water,  and  stir  it  till  cooked  enough.  Then  turn  it  into  cups ;  if 
preferred,  it  can  be  baked. 

Mush,  or  Hasty  Pudding. — Wet  up  the  Indian-meal  in  cold  water,  till 


78        THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

there  are  no  lumps,  stir  it  gradually  into  boiling  water  which  has  a  little  su 
gar  and  more  salt  added ;  boil  till  so  thick  that  the  stick  will  stand  in  it. 
Boil  slowly,  and  so  as  not  to  burn,  stirring  often.  Two  or  three  hours'  boiling 
is  needed.  Pour  it  into  a  broad,  deep  dish,  let  it  grow  cold,  cut  it  into  slices 
half  an  inch  thick,  flour  them,  and  fry  them  on  a  griddle  with  a  little  lard,  or 
bake  them  in  a  stove  oven. 

Stale  Bread  Pudding,  (fine.)— Cut  stale  bread  in  thick  slices,  and  put  it  to 
soak  for  several  hours  in  cold  milk. 

Then  cook  on  a  griddle,  with  some  salt,  and  eat  it  with  sugar,  or  molasses, 
or  a  sweet  sauce.  To  make  it  more  delicate,  take  off  the  crusts.  It  is  still 
better  to  soak  it  in  uncooked  custard.  Baker's  bread  is  best. 

To  prepare  Rennet  Wine. — Put  three  inches  square  of  calf's  rennet  to  a  pint 
of  wine,  and  set  it  away  for  use.  Three  table-spoonfuls  will  serve  to  curdle  a 
quart  of  milk. 

Rennet  Custard. — Put  three  table-spoonfuls  of  rennet  wine  to  a  quart  of 
milk,  and  add  four  or  five  great-spoonfuls  of  white  sugar  and  a  salt-spoonful 
of  salt.  Flavor  it  with  wine,  or  lemon,  or  rose-water.  It  must  be  eaten  in 
an  hour,  or  it  will  turn  to  curds. 

Bird'snest  Pudding. — Pare  tart,  well-flavored  apples,  scoop  out  the  cores 
without  dividing  the  apple,  put  them  in  a  deep  dish  with  a  small  bit  of  mace, 
and  a  spoonful  of  sugar  in  the  opening  of  each  apple.  Pour  in  water  enough 
to  cook  them.  When  soft,  pour  over  them  an  unbaked  custard,  so  as  just  to 
cover  them,  and  bake  till  the  custard  is  done. 

A  Minute  Pudding  of  Potato  Starch. — Take  four  heaped  table-spoonfuls  of 
potato  flour,  three  eggs,  and  a  tea-spoonful  of  salt,  and  one  quart  of  milk. 
Boil  the  milk,  reserving  a  little  to  moisten  the  flour.  Stir  the  flour  to  a  paste, 
perfectly  smooth,  with  the  reserved  milk,  and  put  it  into  the  boiling  milk. 
Add  the  eggs  well  beaten,  let  it  boil  till  very  thick,  which  will  be  in  two  or 
three  minutes,  then  pour  into  a  dish  and  serve  with  liquid  sauce.  After  the 
milk  boils,  the  pudding  must  be  stirred  every  moment  till  done. 

Tapioca  Pudding.  —  Soak  eight  table-spoonfuls  of  tapioca  in  a  quart  of 
warm  milk  and  tea-spoonful  of  sugar,  till  soft,  then  add  two  table-spoonfuls 
of  melted  sweet  lard  or  butter,  five  eggs  well  beaten,  spice,  sugar,  and  wine 
to  your  taste.  Bake  in  a  buttered  dish,  without  any  lining.  Sago  may  be 
used  in  place  of  tapioca. 

Cocoa-Nut  Pudding  (plain). — Take  one  quart  of  milk,  five  eggs,  and  one 
cocoa-nut,  grated.  The  eggs  and  sugar  are  beaten  together,  and  stirred  into 
the  milk  when  hot.  Strain  the  milk  and  eggs,  and  add  the  cocoa-nut,  with 
nutmeg  to  the  taste.  Bake  about  twenty  minutes  like  puddings. 


PUDDINGS   AND   PIES.  79 

New-England  Squash  or  Pumpkin-Pie. — Take  a  pumpkin  or  winter-squash, 
cut  in  pieces,  take  off  the  rind  and  remove  the  seeds,  and  boil  it  until  ten-, 
der,  then  rub  it  through  a  sieve.  When  cold,  add  to  it  milk  to  thin  it,  and, 
to  each  quart  of  milk  five  well-beaten  eggs.  Sugar,  cinnamon,  and  ginger  to 
your  taste.  The  quantity  of  milk  must  depend  upon  the  size  and  quality  of 
the  squash. 

These  pies  require  a  moderate  heat,  and  must  be  baked  until  the  centre  is 
firm. 

Ripe  Fruit  Pies— Peach,  Cherry,  Plum,  Currant,  and  Strawberry.— Line 
your  dish  with  paste.  After  picking  over  and  washing  the  fruit  carefully 
(peaches  must  be  pared,  and  the  rest  picked  from  the  stem),  place  a  layer  of 
fruit  and  a  layer  of  sugar  in  your  dish,  until  it  is  well  filled,  then  cover  it  with 
paste,  and  trim  the  edge  neatly,  and  prick  the  cover.  Fruit-pies  require  about 
an  hour  to  bake  in  a  thoroughly-heated  oven. 

Mock  Cream. — Beat  three  eggs  well,  and  add  three  heaping  tea-spoonfuls 
of  sifted  flour.  Stir  it  into  a  pint  and  a  half  of  boiling  milk,  add  a  salt-spoon 
of  salt,  and  sugar  to  your  taste.  Flavor  with  rose-water  or  essence  of  lemon. 

This  can  be  used  for  cream-cakes  or  pastry. 

A  Pudding  of  Fruit  and  Bread  Crumbs. — Mix  a  pint  of  dried  and  pounded 
bread-crumbs  with  an  equal  quantity  of  any  kind  of  berries,  or  of  dried  and 
chopped  sour  apples.  Add  three  eggs,  half  a  pint  of  milk,  three  spoonfuls  of 
fine  flour,  and  half  a  tea-spoonful  of  salt.  Bake  on  a  griddle  or  in  an  oven  in 
muffin-rings,  or,  when  made  thinner,  as  griddle- cakes.  If  dried  fruit  is  used, 
more  milk  is  needed  than  for  fresh  berries. 

This  may  also  be  boiled  for  a  pudding.  Flour  the  pudding-cloth  and  tie 
tight,  as  it  will  not  swell  in  cooking. 

Bread  and  Apple  Dumplings. — Mix  half  a  pint  of  dried  bread-crumbs  and 
half  a  pint  of  fine  flour.  Wet  it  with  water  and  two  eggs  thick  enough  to 
roll.  Then  put  it  around  large  apples  peeled  and  cored  whole,  and  boil  for 
dumplings  in  several  small  floured  cloths,  or  put  all  into  one  large  floured 
cloth,  tied  tight,  as  they  will  not  swell.  Try  with  a  fork,  and  when  the  ap 
ples  are  soft,  take  up  and  serve  with  a  sweet  sauce. 

An  excellent  Indian  Pudding  without  Eggs. — Take  seven  heaping  spoon 
fuls  of  scalded  Indian  meal,  half  a  tea-spoonful  of  salt,  two  spoonfuls  of  butter 
or  sweet  lard,  a  tea-cup  of  molasses,  and  two  tea-spoonfuls  of  ginger  or  cinna 
mon,  to  the  taste.  Pour  into  these  a  quart  of  milk  while  boiling  hot.  Mix 
well  and  put  in  a  buttered  dish.  Just  as  you  set  in  the  oven,  stir  in  a  tea-cup 
of  cold  water,  which  will  produce  the  same  effect  as  eggs.  Bake  three-quar 
ters  of  an  hour  in  a  dish  that  will  not  spread  it  out  thin. 

Boiled  Indian  and  Suet  Pudding. — Three  pints  of  milk,  ten  heaping  table- 
spoonfuls  of  sifted  Indian  meal,  a  tumblerful  of  molasses,  two  eggs.  Scald 


80        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

the  meal  with  the  milk,  add  the  molasses  and  a  tea-spoonful  of  salt.  Put  in 
the  eggs  when  it  is  cool  enough  not  to  scald  them.  Put  in  a  table-spoonful 
of  ginger.  Tie  the  bag  so  that  it  will  be  about  two-thirds  full  of  the  pudding 
in  order  to  give  room  to  swell.  The  longer  it  is  boiled  the  better.  Some 
like  a  little  chopped  suet  with  the  above. 

A  Dessert  of  Kice  and  Fruit. — Pick  over  and  wash  the  rice,  and  boil  it  fif 
teen  minutes  in  water,  with  salt  at  the  rate  of  a  heaping  tea-spoonful  to  a 
quart.  Rice  is  much  improved  by  having  the  salt  put  in  while  cooking. 
Pour  out  the  water  in  fifteen  minutes  after  it  begins  to  boil.  Then  pour  in 
rich  milk  and  boil  till  of  a  pudding  thickness.  Then  pour  it  into  cups  to 
harden,  when  it  is  to  be  turned  out  inverted  upon  a  platter  in  small  mounds. 
Make  an  opening  on  the  top  of  each,  and  put  in  a  pile  of  jelly  or  fruit.  Lastly, 
pour  over  all  a  custard  made  of  three  eggs,  a  pint  of  milk,  and  a  tea-spoonful  of 
salt  boiled  in  a  tin  pail  set  in  boiling  water.  This  looks  very  prettily.  Sweet 
cream  with  a  little  salt  can  be  used  instead  of  custard.  This  can  be  modified 
by  having  the  whole  put  in  a  bowl  and  hardened,  and  then  inverted  and  sev 
eral  openings  made  for  the  fruit. 

Another  Dessert  of  Rice  and  Fruit. — Boil  the  rice  in  salt  and  water,  a  tea- 
spoonful  to  a  quart  of  water.  When  cooked  to  a  pudding  consistency,  cool  it, 
and  then  cut  it  in  slices.  Then  put  a  thin  layer  of  rice  at  the  bottom  of  a 
pudding-dish,  cover  it  with  a  thin  layer  of  jelly  or  stewed  fruit  half  an  inch 
thick.  Continue  to  add  alternate  layers  of  rice  and  jelly  or  fruit,  smooth  it  at 
top,  grate  on  sugar,  and  then  cut  the  edges  to  show  stripes  of  fruit  and  rice. 
Help  it  in  saucers,  and  have  cream  or  a  thin  custard  to  pour  on  it.  Make  the 
custard  with  two  eggs,  half  a  pint  of  milk,  and  half  a  tea- spoonful  of  salt. 
Boil  it  in  a  pail  set  in  boiling  water. 

Dessert  of  cold  Rice  and  stewed  or  grated  Apple. — Cut  cold  boiled  rice  in 
slices,  and  then  lay  in  a  buttered  pudding-dish  alternate  layers  of  rice  and 
grated  or  stewed  apples.  Add  sugar  and  spice  to  each  layer  of  apples.  Cover 
with  the  rice,  smooth  with  a  spoon  dipped  in  cold  water  or  milk,  and  bake 
three-quarters  of  an  hour  if  the  apples  are  raw.  To  be  served  with  a  sweet 
sauce. 

A  rich  Flour  Pudding. — Six  eggs. 

Three  spoonfuls  of  flour. 

One  pint  of  milk. 

A  tea-spoonful  of  salt. 

Beat  the  yelks  well  and  mix  them  smoothly  with  the  flour,  then  add  the 
milk.  Lastly,  whip  the  whites  to  a  stiff  froth ;  work  them  in,  and  bake  im 
mediately. 

To  be  eaten  with  a  liquid  sauce. 

Apple-Pie.— Take  fair  apples ;  pare,  core,  and  quarter  them. 
Take  four  table-spoonfuls  of  powdered  sugar  to  a  pie. 


PUDDINGS   AND   PIES.  81 

Put  into  a  preserving-pan,  with  the  sugar ;  water  enough  to  make  a  thin 
sirup ;  throw  in  a  few  blades  of  mace ;  boil  the  apple  in  the  sirup  until  ten 
der,  a  little  at  a  time,  so  as  not  to  break  the  pieces.  Take  them  out  with 
care,  and  lay  them  in  soup-dishes. 

When  you  have  preserved  apple  enough  for  your  number  of  pies,  add  to 
the  remainder  of  the  sirup  cinnamon  and  rose-water,  or  any  other*  spice, 
enough  to  flavor  it  well,  and  divide  it  among  the  pies.  Make  a  good  paste, 
and  line  the  rim  of  the  dishes,  and  then  cover  them,  leaving  the  pies  without 
an  under  crust.  Bake  them  a  light  brown. 

Spiced  Apple  Tarts. — Rub  stewed  or  baked  apples  through  a  sieve ;  sweet 
en  them,  and  add  powdered  mace  and  cinnamon  enough  to  flavor  them.  If 
the  apples  are  not  very  tart,  squeeze  in  the  juice  of  a  lemon.  Some  persons 
like  the  peel  of  the  lemon  grated  into  it.  Line  soup-dishes  with  a  light  crust, 
double  on  the  rim,  and  fill  them  and  bake  them  until  the  crust  is  done.  Lit 
tle  bars  of  crust,  a  quarter  of  an  inch  in  width,  crossed  on  the  top  of  the  tart 
before  it  is  baked,  are  ornamental. 

Baked  Indian  Pudding. — Three  pints  of  milk. 

Ten  heaping  table-spoonfuls  of  Indian  meal. 

Three  gills  of  molasses. 

A  piece  of  butter  as  large  as  a  hen's  egg. 

Scald  the  meal  with  the  milk,  and  stir  in  the  butter  and  molasses,  and  bake 
four  or  five  hours.  Some  a'dd  a  little  chopped  suet  in  place  of  the  butter. 
This  can  be  boiled. 

Apple  Custard. — Take  half  a  dozen  very  tart  apples,  and  take  off  the  skin 
and  cores.  Cook  them  till  they  begin  to  be  soft,  in  half  a  tea-cup  of  water. 
Then  put  them  in  a  pudding-dish,  and  sugar  them.  Then  beat  six  eggs  with 
four  spoonfuls  of  sugar ;  mix  it  with  three  pints  of  milk,  and  two  tea-spoon 
fuls  of  salt ;  pour  it  over  the  apples,  and  bake  for  about  half  an  hour. 

Plain  Macaroni  or  Vermicelli  Puddings. — Put  two  ounces  of  macaroni  or 
vermicelli  into  a  pint  of  milk,  and  simmer  until  tender.  Flavor  it  by  putting 
in  two  or  three  sticks  of  cinnamon  while  boiling,  or  some  other  spice  when 
done.  Then  beat  up  three  eggs,  mix  in  an  ounce  of  sugar,  half  a  pint  of 
milk,  a  tea-spoonful  of  salt,  and  a  glass  of  wine.  Add  these  to  the  broken 
macaroni  or  vermicelli,  and  bake  in  a  slow  oven. 

Green  Corn  Pudding.— Twelve  ears  of  corn,  grated.  Sweet-corn  is  best. 
One  pint  and  a  half  of  milk,  Four  well-bea.ten  eggs.  One  tea-cup  and  a 
half  of  sugar. 

Mix  the  above,  and  bake  it  three  hou.ra  in  a  buttered  dish.  More  sugar  is 
needed  if  common  corn  is  used, 

Bread  Pudding  for  Invalids  or  young  Children,— Grate  ha}f  a  pound  of 
stale  bread ;  add  a  pinch  of  salt,  and  pour  on  a  pint  of  hot  milk,  and  let  it 

4* 


82        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

soak  half  an  hour.  Add  two  well-beaten  eggs,  put  it  in  a  covered  basin  just 
large  enough  to  hold  it,  tie  it  in  a  pudding-cloth,  and  boil  it  half  an  hour ;  or 
put  it  in  a  buttered  pan  in  an  oven,  and  bake  it  that  time.  Make  a  sauce  of 
thin  sweet  cream,  sweetened  with  sugar,  and  flavored  with  rose-water  or  nut 
meg. 

A  good  Pudding. — Line  a  buttered  dish  with  slices  of  wheat  bread,  first 
dipped  in  milk.  Fill  the  dish  with  sliced  apple,  and  add  sugar  and  spice. 
Cover  with  slices  of  bread  soaked  in  milk ;  cover  close  with  a  plate,  and  bake 
three  hours. 

Loaf  Pudding. — When  bread  is  too  stale,  put  a  loaf  in  a  pudding-bag  and 
boil  it  in  salted  water  an  hour  and  a  half,  and  eat  it  with  hard  pudding-sauce. 

A  Lemon  Pudding. — Nine  spoonfuls  of  grated  apple,  one  grated  lemon, 
(peel  and  pulp,)  one  spoonful  of  butter,  and  three  eggs.  Mix  and  bake,  with 
or  without  a  crust,  about  an  hour.  Cream  improves  it. 

Green  Corn  Patties,  (like  oysters.)— Twelve  ears  of  sweet-corn  grated. 
(Yellow  corn  will  do,  but  not  so  well.) 

One  tea-spoonful  of  salt,  and  one  of  pepper. 
One  egg  beaten  into  two  table-spoonfuls  of  flour. 
Mix,  make  into  small  cakes,  and  cook  on  a  griddle. 

Cracker  Plum  Pudding,  (excellent.)— Make  a  very  sweet  custard,  and  put 
into  it  a  tea-spoonful  of  salt. 

Take  soda  crackers,  split  them,  and  butter  them  very  thick. 

Put  a  layer  of  raisins  on  the  bottom  of  a  large  pudding-dish,  and  then  a 
layer  of  crackers,  and  pour  on  a  little  of  the  custard  when  warm,  and  after 
soaking  a  little,  put  on  a  thick  layer  of  raisins,  pressing  them  into  the  crack 
ers  with  a  knife.  Then  put  on  another  layer  of  crackers,  custard  and  fruit, 
and  proceed  thus  till  you  have  four  layers.  Then  pour  over  the  whole  enough 
custard  to  rise  even  with  the  crackers.  It  is  best  made  over  night,  so  that 
the  crackers  may  soak.  Bake  from  an  hour  and  a  half  to  two  hours.  Dur 
ing  the  first  half-hour,  pour  on,  at  three  different  times,  a  little  of  the  cus 
tard,  thinned  with  milk,  to  prevent  the  top  from  being  hard  and  dry.  If  it 
browns  fast,  cover  with  paper. 

Bread  and  butter  pudding  is  made  in  a  similar  manner. 

SAUCES   FOR   PUDDINGS. 

Liquid  Sauce. — Six  table-spoonfuls  of  sugar.  Ten  table-spoonfuls  of  wa 
ter.  Four  table-spoonfuls  of  butter.  Two  table-spoonfuls  of  wine.  Nut 
meg,  or  lemon,  or  orange-peel,  or  rose-water,  to  flavor. 

Heat  the  water  and  sugar  very  hot.  Stir  in  the  butter  till  it  is  melted,  but 
be  careful  not  to  let  it  boil.  Add  the  wine  and  nutmeg,  just  before  it  is 
used. 


PUDDINGS    AND   PIES.  83 

Hard  Sauce. — Two  table-spoonfuls  of  butter. 
Ten  table-spoonfuls  of  sugar. 

Work  this  till  white,  then  add  wine  or  grated  lemon-peel,  and  spice  to 
your  taste. 

Another  Hard  Sauce. — Mix  half  as  much  butter  as  sugar,  and  heat  it  fif 
teen  minutes  in  a  bowl  set  in  hot  water.  Stir  till  it  foams.  Flavor  with 
wine  or  grated  lemon-peel. 

A  Healthful  Pudding  Sauce. — Boil,  in  half  a  pint  of  water,  some  orange 
or  lemon-peel,  or  peach-leaves.  Take  them  out  and  pour  in  a  thin  paste, 
made  with  two  spoonfuls  of  flour,  and  boil  five  minutes.  Then  put  in  a  pint 
of  sugar,  and  let  it  boil.  Then  put  in  two  spoonfuls  of  butter,  add  a  glass  of 
wine,  and  take  it  up  before  it  boils. 

An  excellent  Sauce  for  any  Kind  of  Pudding. — Beat  the  yelks  of  three 
eggs  into  sugar  enough  to  make  it  quite  sweet.  Add  a  tea-cup  of  cream,  or 
milk,  and  a  little  butter,  and  the  grated  peel  and  juice  of  two  lemons.  When 
lemons  can  not  be  had,  use  dried  lemon-peel,  and  a  little  tartatic  acid.  This 
is  a  good  sauce  for  puddings,  especially  for  the  Starch  Minute  Pudding. 
Good  cider  in  place  of  wine  is  sometimes  used. 

PASTE   FOR  PUDDINGS   AND   PIES. 

This  is  an  article  which,  if  the  laws  of  health  were  obeyed, 
would  be  banished  from  every  table ;  for  it  unites  the  three 
evils — animal  fat,  cooked  animal  fat,  and  heavy  bread.  Noth 
ing  in  the  whole  range  of  cooking  is  more  indigestible 
than  rich  pie-crust,  especially  when,  as  bottom  crust,  it  is 
made  still  worse  by  being  soaked,  or  slack-baked.  Still,  as 
this  work  does  not  profess  to  leave  out  unwholesome  dishes, 
but  only  to  set  forth  an  abundance  of  healthful  ones,  and 
the  reasons  for  preferring  them,  the  best  directions  will  be 
given  for  making  the  best  kinds  of  paste. 

Pie-Crusts  without  Fats. — Good  crusts  for  plain  pies  are  made  by  wetting 
up  the  crust  with  rich  milk  turned  sour,  and  sweetened  with  saleratus.  Still 
better  crusts  are  made  of  sour  cream,  sweetened  with  saleratus. 

Mealy  potatoes  boiled  in  salt  water  and  mixed  with  the  same  quantity  of 
flour,  and  wet  with  sour  milk  sweetened  with  saleratus,  make  a  good  crust. 

Good  light  bread  rolled  thin  makes  a  good  crust  for  Pan-Dowdy,  or  pan- 
pie,  and  also  for  the  upper  crust  of  fruit-pies,  to  be  made  without  bottom 
crusts. 

Pie-Crust  made  with  Butter. — Very  plain  paste  is  made  by  taking  a  quar- 


84        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

ter  of  a  pound  of  butter  for  every  pound  of  flour.     Still  richer,  allow  three 
quarters  of  a  pound  of  butter  to  a  pound  of  flour. 

Directions  for  making  rich  Pie-Crust.— Take  a  quarter  of  the  butter  to 
be  used,  rub  it  thoroughly  into  the  flour,  and  wet  it  with  cold  water  to  a  stiff 
paste. 

Next  dredge  the  board  thick  with  flour,  cut  up  the  remainder  of  the  butter 
into  thin  slices,  lay  them  upon  the  flour,  dredge  flour  over  thick,  and  then 
roll  out  the  butter  into  thin  sheets,  and  lay  it  aside. 

Then  roll  out  the  paste  thin,  cover  it  with  a  sheet  of  this  rolled  butter ; 
dredge  on  more  flour,  fold  it  up  and  roll  it  out,  and  repeat  the  process  till  all 
the  butter  is  used  up. 

Paste  should  be  made  as  quick  and  as  cold  as  possible.  Some  use  a  mar 
ble  table  in  order  to  keep  it  cold.  Roll^row  you  every  time. 


CAKE.  85 


CHAPTER  XVI. 

CAKE. 

THE  multiplication  of  recipes  for  cakes,  pies,  puddings,  and 
desserts  is  troublesome  and  needless,  inasmuch  as  a  little 
generalization  will  reduce  them  to  a  comparatively  small 
compass,  and  yet  afford  a  large  variety. 

Cake  is  of  three  classes,  as  raised  either  by  eggs,  or  by 
yeast,  or  by  powders ;  and  different  proportions  of  flour,  su 
gar,  shortening,  and  wetting  make  the  variety,  as  it  appears 
in  what  follows. 

General  Directions. 

Sift  flour,  roll  sugar,  sift  spices,  and  prepare  fruit  before 
hand.  Break  eggs  that  are  to  be  whipped,  one  at  a  time,  in 
a  cup,  and  let  none  of  the  yelk  go  in.  Have  them  cold,  and 
you  will  get  on  faster. 

Excepting  dough  -  cake,  never  use  the  hand  in  making 
cake,  but  a  wooden  spoon,  and  in  an  earthen  vessel. 

The  goodness  of  cake  depends  greatly  on  baking.  If  too 
hot  at  bottom,  set  the  pan  on  a  brick ;  if  too  hot  at  top,  cov 
er  with  paper.  If  top-crust  is  formed  suddenly,  it  prevents 
what  is  below  from  rising  properly ;  and  so,  when  the  oven 
is  very  hot,  cover  with  paper. 

When  fruit  is  used,  sprinkle  the  fruit  with  a  little  flour  to 
keep  it  from  sinking  when  baking.  Some  put  fruit  in  in  lay 
ers,  one  in  the  middle  and  another  near  the  top,  as  this 
spreads  it  evenly.  Put  in  the  flour  just  before  baking. 

When  using  whites  beaten  to  a  froth  separately,  put  in 
the  last  thing,  so  that  the  bubbles  of  air  which  make  the 
lightness  may  be  retained  more  perfectly.  Bake  as  soon  as 
the  cake  is^ready. 

Water  is  as  good  as  milk  for  most  cakes  as  well  as  for 
bread ;  a  mixture  of  new  and  stale  milk  injures  the  cake. 

Streaks  in  cake  are  made  either  by  imperfect  mixing,  or 


86        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

unequal  baking,  or  by  sudden  decrease  of  heat  before  the 
cake  is  done.  Try  when  cake  is  done,  by  inserting  a  splinter 
or  straw ;  if  it  comes  out  clean,  the  cake  is  done. 

The  best  way  to  keep  cake  is  in  a  tin  box  or  stone  jar. 

Do  not  wrap  cake  or  bread  in  a  cloth. 

In  baking,  move  cake  gently  if  you  change  its  place,  or  it 
will  fall  in  streaks.  Cake  is  more  nicely  baked  when  the 
pan  is  lined  with  oiled  paper,  especially  in  old  pans,  which 
often  give  a  bad  taste  to  the  bottom  and  sides  of  the  cake. 

CAKE    RAISED   WITH   POWDERS. 

Although  it  is  unhealthful  to  use  powders  in  bread  for 
daily  food,  the  small  quantity  used  for  cake  will  do  no  harm. 

The  cake  most  easily  made  is  raised  with  soda  and  cream 
tartar  or  other  baking  powders,  and  many  varieties  can  be 
made  by  the  following  recipes  : 

One,  Two,  Three,  Four  Cake.— Take  one  cup  of  butter,  (half  a  cup  is  bet 
ter,)  two  cups  of  sflgar,  three  cups  of  flour,  and  four  eggs.  Mix  butter, 
sugar,  and  yelks.  Then  add  the  flour  very  thoroughly,  and  lastly  the  whites 
in  a  stiff  froth.  Bake  immediately,  and  the  cake  will  be  light,  with  nothing 
added.  But  it  is  equally  light  to  omit  the  eggs  and  work  two  tea-spoonfuls 
of  cream  tartar  into  the  flour,  and  then  mix  well  first  the  butter  and  sugar, 
and  thgn  the  flour.  When  ready  to  bake,  mix  very  thoroughly  and  quickly 
a  tea-spoonful  of  soda,  or  a  bit  of  sal  volatile  dissolved  in  a  cup  of  warm  (not 
hot)  water.  This  makes  two  loaves.  The  following  are  varieties  made  by 
this  recipe,  using  raising  either  with  eggs  or  powders  : 

Chocolate-Cake. — Bake  the  above  in  thin  layers,  only  a  little  thicker  than 
carpeting.  When  nearly  cool,  spread  over  the  cake  a  paste  made  of  equal 
parts  of  scraped  chocolate  and  sugar  wet  with  water.  Place  the  cake  in 
layers  one  over  another,  frost  the  top,  and  then  cut  in  oblong  pieces  for  the 
cake-basket. 

Jelly-Cake. — Proceed  as  above,  only  using  jelly  instead  of  chocolate. 

Orange-Cake. — Proceed  as  for  jelly-cake,  having  flavored  the  cake  when 
making  with  a  little  grated  orange-peel.  The  oranges  must  be  peeled,  chop 
ped  fine,  and  sweetened. 

Almond  and  Cocoa-nut  Cake. — Blanch  three  ounces  of  almdnds,  (that  is, 
pour  on  boiling  water  and  take  off  the  skins.)  Chop  or  pound  them  with  an 
equal  quantity  of  sugar,  make  a  thin  paste  with  water,  and  use  this  instead 
of  the  jelly.  Cocoa-nut,  chopped  fine,  can  be  used  instead  of  almonds.  Straw- 


I 

CAKE.  87 

berries,  Peaches,  Cranberries,  and  Quinces,  and  any  other  fruit,  mashed  or 
cooked,  can  be  used  in  place  of  the  jelly,  being  first  sweetened. 

This  cake  can  be  made  richer  by  adding  spices  and  fruit  before  baking. 
Cream  can  be  used  in  place  of  butter.  Chopped  almonds,  citron,  or  cocoa- 
nut  may  be  put  in  the  cake  for  baking,  making  still  another  variety. 

CAKES    RAISED    WITH  EGGS. 

Pound-Cake,  (very  rich.) — One  pound  of  flour,  one  pound  of  sugar,  half  a 
pound  of  butter,  nine  eggs,  a  glass  of  brandy,  one  nutmeg,  one  tea-spoonful 
of  pounded  cinnamon.  Mix  half  the  flour  with  the  butter,  brandy,  and 
spice ;  add  the  yelks  of  eggs  beaten  well  into  the  sugar.  Beat  the  whites  to 
a  stiff  froth,  and  add  them  in  alternate  spoonfuls  with  the  rest  of  the  flour : 
then  beat  a  long  tmie,  and  bake  as  soon  as  done. 

Plain  Cake  raised  with  Eggs. — Take  a  pound  or  quart  of  flour,  half  as 
much  sugar,  half  as  much  butter  as  sugar,  four  or  five  eggs,  one  nutmeg,  and 
a  tea-spoonful  of  cinnamon.  Mix  well  the  sugar,  butter,  yelks,  and  spice ; 
then  the  flour,  and  last  the  whites  as  stiff  froth. 

These  two  cakes  are  varied  by  adding  citron,  fruit,  or  other  spices,  making 
them  more  or  less  rich. 

Fruit-Cake. — This  to  be  made  either  like  pound-cake,  with  fruit  added ; 
or  like  plain  cake,  raised  with  eggs  or  yeast,  adding  fruit. 

Walnut-meats  or  Almonds  may  be  chopped  and  put  in  the  cake  instead  of 
fruit,  making  another  variety. 

Huckleberry-Cake. — One  quart  of  huckleberries,  three  cups  of  sugar,  three 
cups  of  flour,  six  eggs,  one  cup  of  sweet  milk,  and  one  tea-spoonful  of  soda 
dissolved  in  a  little, hot  water.  Cream  the  butter  and  sugar,  and  add  the 
beaten  yelks.  Then  add  the  milk,  flour,  and  two  grated  nutmegs.  Then  add 
the  whites,  whipped  to  a  stiff  froth,  and  the  berries,  gently,  so  as  not  to  mash 
them.  An  excellent  cake. 

Currants  and  other  berries  may  be  used  in  the  same  way.  If  very  sour, 
add  more  sugar.  If  doubtful  of  raising  it  enough,  add  a  tea-spoonful  of 
soda ;  or,  more  surely,  a  bit  of  sal  volatile  the  size  of  a  hickory-nut. 

Gold  and  Silver  Cake. — This  makes  a  pretty  variety  when  cut  and  placed 
together  in  a  cake-dish.  For  each,  take  one  cup  of  sugar  (for  the  silver, 
white ;  and  for  the  gold,  brown),  half  a  cup  of  butter,  half  a  cup  of  milk,  two 
cups  of  flour,  one  tea-spoonful  of  cream  tartar,  and  half  as  much  soda.  For 
the  one,  use  the  yelk  of  three  eggs  ;  and  the  white,  as  stiff  froth,  for  the  oth 
er.  Mix  the  cream  tartar  very  thoroughly  in  the  flour,  and  put  in  the  soda 
last.  Bake  immediately.  This  makes  one  loaf  of  each  kind,  in  flat  pans,  and 
is  to  be  frosted.  If  more  is  wanted,  double  the  quantity  of  each  ingredient. 

Bich  Sponge-Cake. — Take  twelve  eggs,  and  the  weight  of  ten  in  sugar,  and 


88        THE  HOUSEKEEPER  AND  HEALTHKERPER. 

six  in  flour.  Beat  the  sugar  into  the  yelks,  add  the  juice  and  grated  peel  of 
one  lemon,  then  the  flour,  and  then  the  whites  cut  to  a  stiff  froth,  and  bake 
as  soon  as  possible.  Bake  in  brick-shaped  pans,  and  line  them  with  buttered 
paper. 

Plain  Sponge-Cake,  (easily  made.) — Mix  thoroughly  two  cups  of  sifted  flour 
and  two  cups  of  white  sugar  with  one  tea-spoonful  of  cream  tartar.  Beat 
four  eggs  to  a  froth,  not  separating  the  whites,  and  add  some  grated  lemon- 
peel,  or  nutmeg,  or  rose-water.  Just  before  baking,  add  half  a  tea-spoonful 
of  soda  dissolved  in  three  great-spoonfuls  of  warm  water.  Beat  quick,  and 
set  in  the  oven  immediately. 


GINGERBREAD,  FRIED   CAKES,  COOKIES,  AND    OTHER   CAKES. 

Aunt  Esther's  Gingerbread. — Take  half  a  pint  of  molasses,  a  small  cup  of 
soft  butter,  a  gill  and  a  half  of  water,  a  heaping  tea-spoonful  of  soda  dissolved 
in  a  table-spoonful  of  hot  water,  and  one  even  table-spoonful  of  strong  gin 
ger,  or  two  if  weak.  Kub  butter  and  ginger  into  the  flour,  add  the  water, 
soda,  and  molasses,  and  while  doing  it,  put  in  two  table-spoonfuls  of  vinegar. 
Roll  it  in  cards  an  inch  thick,  and  bake  half  an  hour  in  a  quick  oven. 

Sponge  Gingerbread. — Add  to  the  above  two  beaten  eggs,  and  water  to 
make  it  thin  as  pound-cake,  and  bake  as  soon  as  well  mixed. 

Ginger-Snaps  and  Seed-Cookies. — One  cup  of  butter,  two  cups  of  sugar  or 
molasses,  one  cup  of  water,  one  table-spoonful  of  ginger,  one  heaping  tea- 
spoonful  of  cinnamon  and  one  of  cloves,  one  tea-spoonful  of  soda  dissolved 
in  a  small  cup  of  hot  water.  Mix  and  add  flour  for  a  stiff  dough,  roll  and 
cut  in  small  round  cakes.  Omit  the  spices,  and  put  in  four  or  five  table- 
spoonfuls  of  caraway  seeds,  and  you  have  seed-cakes.  Leave  out  all  spice 
and  seeds,  and  you  have  plain  cookies. 

Fried  Cakes. — For  Doughnuts,  use  the  recipe  for  Plain  Sponge-Cake,  add 
ing  flour  enough  to  roll.  Or  take  Plain  Cake  raised  with  eggs,  and  add  flour 
enough  to  roll.  Or  take  Dough-Cake,  or  Plain  Loaf-Cake,  and  thicken  so 
as  to  roll.  Roll  about  half  an  inch  thick  and  cut  into  oblong  pieces.  For 
Crullers,  take  plain  cake  raised  with  eggs,  and  thicken  stiff  with  flour ;  roll  it 
thin,  and  cut  into  strips,  and  form  twisted  cakes.  More  sugar  and  butter 
make  it  richer,  but  less  healthful. 

Have  plenty  of  lard,  or,  better,  strained  beef-fat,  quite  hot;  try  with  a 
small  piece  first,  and,  if  right,  there  will  be  a  bubbling.  Turn  two  or  three 
times  to  cook  all  alike,  break  open  one  to  try  if  done,  and  when  done,  take 
up  with  a  skimmer  and  drain  well.  If  the  fat  is  too  hot,  it  will  brown  too 
quick ;  if  not  hot  enough,  the  fat  will  soak  into  the  cake.  Remember  that 
frying  is  the  most  unhealthful  mode  of  cooking  food,  and  the  one  most  like 
ly  to  be  done  amiss. 


CAKE.  89 


CAKE    RAISED    WITH   YEAST. 

Plain  Loaf-Cake. — Two  pounds  of  dried  and  sifted  flour,  a  pint  of  warm 
water  in  which  is  melted  a  quarter  of  a  pound  of  butter,  half  a  tea-spoonful 
of  salt,  three  eggs  without  beating,  and  three  quarters  of  a  pound  of  sugar, 
well  mixed ;  and  then  add  two  nutmegs,  two  tea-spoonfuls  of  cinnamon,  and 
two  gills  of  home-brewed  or  half  as  much  distillery  yeast.  When  light,  add 
two  or  three  pounds  of  fruit,  and  let  it  stand  half  an  hour. 

Rich  Loaf-Cake  is  made  like  the  above,  only  adding  more  butter  and  sugar. 
The  following  are  specimens  of  the  diverse  proportions :  Four  pounds  of 
flour,  three  of  sugar,  two  of  butter,  a  quart  of  water  or  milk,  ten  unbeaten 
eggs,  half  a  pint  of  wine,  three  nutmegs,  three  tea-spoonfuls  of  cinnamon, 
and  two  cloves ;  two  gills  of  distillery  yeast,  or  twice  as  much  home-brewed. 
This  is  what  in  New-England  would  be  called  Election  or  Commencement- 
Cake.  Two  or  three  risings  used  to  be  practiced,  but  one  is  as  good  if  the 
mixing  is  thorough. 

Dough-Cake. — Three  cups  of  raised  dough,  half  a  cup  of  butter,  two  cups 
of  sugar,  two  eggs,  fruit  and  spice  to  the  taste.  When  light,  bake  in  loaves. 
This  can  be  made  more  or  less  sweet,  and  shortened  by  lessening  or  increas 
ing  the  quantity  of  dough.  It  must  be  mixed  with  the  hands. 

•Icing  for  Cake. — Put  the  whites  of  eggs  into  a  dish,  and  for  each  egg  use 
about  a  quarter  of  a  pound  of  sugar.  Beat  the  whites,  slowly  adding  the 
sugar.  This  is  better  than  beating  the  whites  first,  and  then  adding  sugar. 
A  little  lemon-juice  or  tartaric  acid  makes  it  whiter  and  better.  Spread  the 
icing,  after  pouring  it  upon  the  centre,  with  a  knife  dipped  in  water.  If  you 
can,  dry  in  an  open,  sunny  window.  Otherwise,  harden  it  in  the  oven.  It 
improves  it  by  mixing,  when  adding  sugar,  some  almonds  pounded  to  a  thin 
paste. 


90        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  XVII. 

PRESERVES   AND   JELLIES. 

General  Directions. 

GATHER  fruit  when  it  is  dry. 

Long  boiling  hardens  the  fruit. 

Pour  boiling  water  over  the  sieves  used,  and  wring  out 
jelly-bags  in  hot  water  the  moment  you  are  to  use  them. 

Do  not  squeeze  while  straining  through  jelly-bags. 

Let  the  pots  and  jars  containing  sweetmeats  just  made 
remain  uncovered  three  days. 

For  permanent  covering,  lay  brandy  papers  over  the  top, 
cover  them  tight,  and  seal  them ;  or,  what  is  best  of  all, 
soak  a  split  bladder  and  tie  it  tight  over  them.  In  drying, 
it  will  shrink  so  as  to  be  perfectly  air-tight. 

Keep  them  in  a  dry  but  not  warm  place. 

A  thick,  leathery  mold  helps  to  preserve  fruit,  but  when 
mold  appears  in  specks,  the  preserves  must  be  scalded  in  a 
warm  oven,  or  the  jars  containing  them  are  to  be  set  into 
hot  water,  which  must  then  boil  till  the  preserves  are 
scalded. 

Always  keep  watch  of  preserves  which  are  not  sealed, 
especially  in  warm  and  damp  weather.  The  only  sure  way 
to  keep  them  without  risk  or  care  is  to  make  them  with 
enough  sugar  and  seal  them  or  tie  bladder  covers  over. 

The  best  kettle  is  iron  lined  with  porcelain.  If  brass  is 
used,  it  must  be  bright,  or  acids  will  make  a  poison. 

The  chief  art  is  to  boil  continuously,  slowly,  and  gently, 
and  take  up  as  soon  as  done ;  too  long  boiling  makes  the 
fruit  hard  and  dark.  Jellies  will  not  harden  well  if  the 
boiling  stops  for  some  minutes.  Try  jellies  with  a  spoon, 
and  as  soon  as  they  harden  around  the  edge  quickly,  they 
are  done.  In  making,  the  sugar  should  be  heated,  and  not 
added  till  the  juice  boils. 

Keep  preserves  in  small  glass  jars,  as  frequent  opening  in 
jures  them. 


PEESEEVES   AND   JELLIES.  91 

Canned  Fruit. — This  is  far  more  economical  than  to  preserve  in  sugar. 
Some  can  be  canned  without  any  sugar,  and  very  nice  sugar  demands  only 
one  fourth  sugar  to  three  fourths  fruit.  The  best  cans  are  glass  with  metal 
tops.  Those  of  Wilcox  are  the  best  known  to  the  author.  The  W.  L.  Im- 
lay's,  of  Philadelphia,  are  recommended  as  best  of  any. 

Directions.— Set  the  jars  in  a  large  boiler,  and  then  fill  it  with  cold  water 
and  heat  to  boiling.  Having  filled  the  jars  to  within  an  inch  of  the  top  with 
alternate  layers  of  fruit  and  sugar,  (in  proportion  of  one  half  or  one  fourth  of 
a  pound  of  sugar  to  a  pound  of  fruit,  according  as  it  is  more  or  less  acid,)  set 
them  in  cold  water.  As  soon  as  the  fruit  has  risen  to  the  top  of  the  jar,  screw 
on  the  cover  and  take  from  the  water.  Peaches  and  pears  may  be  canned 
without  sugar. 

To  clarify  Sirup  for  Sweetmeats.— For  each  pound  of  sugar  allow  half  a 
pint  of  water.  For  every  three  pounds  of  sugar  allow  the  white  of  one  egg. 
Mix  when  cold,  boil  a  few  minutes,  and  skim  it.  Let  it  stand  ten  minutes 
and  skim  it  again,  then  strain  it. 

Brandy  Peaches. — Prick  the  peaches  with  a  needle,  put  them  into  a  kettle 
with  cold  water,  heat  the  water,  scald  them  until  sufficiently  soft  to  be  pene 
trated  with  a  straw.  Take  half  a  pound  of  sugar  to  every  pound  of  peaches  ; 
make  the  sirup  with  the  sugar,  and  while  it  is  a  little  warm  mix  two  thirds  as 
much  of  white  brandy  with  it,  put  the  fruit  into  jars  and  pour  the  sirup  over 
it.  The  late  white  clingstones  are  the  best  to  use. 

Peaches,  (not  very  rich.) — To  six  pounds  of  fruit  put  five  of  sugar.  Make 
the  sirup.  Boil  the  fruit  in  the  sirup  till  it  is  clear.  If  the  fruit  is  ripe,- half 
an  hour  will  cook  it  sufficiently. 

Peaches,  (very  elegant.)— First  take  out  the  stones,  then  pare  them.  To 
every  pound  of  peaches  allow  one  third  of  a  pound  of  sugar.  Make  a  thin 
sirup,  boil  the  peaches  in  the  sirup  till  tender,  but  not  till  they  break.  .  Put 
them  into  a  bowl  and  pour  the  sirup  over  them.  Put  them  in  a  dry,  cool 
place,  and  let  them  stand  two  days.  Then  make  a  new,  rich  sirup,  allowing 
three  quarters  of  a  pound  of  sugar  to  one  of  fruit.  Drain  the  peaches  from 
the  first  sirup,  and  boil  them  until  they  are  clear  in  the  last  sirup.  The  first 
sirup  must  not  be  added,  but  may  be  used  for  any  other  purpose  you  please, 
as  it  is  somewhat  bitter.  The  large  white  clingstones  are  the  best. 

To  preserve  Quinces  whole.— Select  the  largest  and  fairest  quinces,  (as  the 
poorer  ones  will  answer  for  jelly.)  Take  out  the  cores  and  pare  them.  Boil 
the  quinces  in  water  till  tender.  Take  them  out  separately  on  a  platter.  To 
each  pound  of  quince  allow  a  pound  of  sugar.  Make  the  sirup,  then  boil  the 
quinces  in  the  sirup  until  clear. 

Quince  Jelly. — Rub  the  quinces  with  a  cloth  until  perfectly  smooth.  Ee- 
move  the  cores,  cut  them  into  small  pieces,  pack  them  tight  in  your  kettle, 


92        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

pour  cold  water  on  them  until  it  is  on  a  level  with  the  fruit,  but  not  to  cover 
it ;  boil  till  very  soft,  but  not  till  they  break.  Dip  off  all  the  liquor  you  can, 
then  put  the  fruit  into  a  sieve  and  press  it,  and  drain  oft*  all  the  remaining 
liquor.  Then  to  a  pint  of  the  liquor  add  a  pound  of  sugar  and  boil  it  fifteen 
minutes.  Pour  it,  as  soon  as  cool,  into  small  jars  or  tumblers.  Let  it  stand 
in  the  sun  a  few  days,  till  it  begins  to  dry  on  the  top.  It  will  continue  to 
harden  after  it  is  put  up. 

Calf 's-Foot  Jelly. — To  four  nicely  cleaned  calf's  feet  put  four  quarts  of  wa 
ter  ;  let  it  simmer  gently  till  reduced  to  two  quarts,  then  strain  it  and  let  it 
stand  all  night.  Then  take  off  all  the  fat  and  sediment,  melt  it,  add  the  juice, 
and  put  in  the  peel  of  three  lemons  and  a  pint  of  wine,  the  whites  of  four  eggs, 
three  sticks  of  cinnamon,  and  sugar  to  your  taste.  Boil  ten  minutes,  then 
skim  out  the  spice  and  lemon-peel  and  strain  it. 

The  American  gelatine,  now  very  common,  makes  a  good  jelly,  with  far  less 
trouble ;  and  in  using  it,  you  only  need  to  dissolve  it  in  hot  water,  and  then 
sweeten  and  flavor  it. 

To  preserve  Apples. — Take  only  tart  and  well-flavored  apple's  ;  peel  and 
take  out  the  cores  without  dividing  them,  and  then  parboil  them.  Make  the 
sirup  with  the  apple  water,  allowing  three  quarters  of  a  pound  of  white  sugar 
to  every  pound  of  apples,  and  boil  some  lemon-peel  and  juice  in  the  sirup. 
Pour  the  sirup,  while  boiling,  upon  the  apples,  turn  them  gently  while  cook 
ing,  and  only  let  the  sirup  simmer,  as  hard  boiling  breaks  the  fruit.  Take  it 
out  when  the  apple  is  tender  through.  At  the  end  of  a  week,  boil  them  once 
more  in  the  sirup. 

Pears. — Take  out  the  cores,  cut  off  the  stems,  and  pare  them.  Boil  the 
pears  in  water  till  they  are  tender.  Watch  them  that  they  do  not  break.  Lay 
them  separately  on  a  platter  as  you  take  them  out.  To  each  pound  of  fruit 
take  a  pound  of  sugar.  Make  the  sirup,  and  boil  the  fruit  in  the  sirup  till 
clear. 

Pine-Apples,  (very  fine.) — Pare  and  grate  the  pine-apple.  Take  an  equal 
quantity  of  fruit  and  sugar.  Boil  them  slowly  in  a  saucepan  for  half  an  hour. 

Purple  Plums,  No.  1. — Make  a  rich  sirup.  Boil  the  plums  in  the  sirup 
very  gently  till  they  begin  to  crack  open.  Then  take  them  from  the  sirup  into 
a  jar,  and  pour  the  sirup  over  them.  Let  them  stand  a  few  days,  and  then 
boil  them  a  second  time  very  gently. 

Purple  Plums,  No.  2. — Take  an  equal  weight  of  fruit  and  nice  brown  su 
gar.  Take  a  clean  stone  jar,  put  in  a  layer  of  fruit  and  a  layer  of  sugar  till 
all  is  in.  Cover  them  tightly  with  dough,  or  other  tight  cover,  and  put  them 
in  a  brick  oven  after  you  have  baked  in  it.  If  you  bake  in  the  morning,  put 
the  plums  in  the  oven  at  evening,  and  let  them  remain  till  the  next  morning. 
When  you  bake  again,  set  them  in  the  oven  as  before.  Uncover  them  and 


PRESERVES   AND   JELLIES.  93 

stir  them  carefully  with  a  spoon,  and  so  as  not  to  break  them.     Set  them  in 
the  oven  thus  the  third  time,  and  they  will  be  sufficiently  cooked. 

White  or  Green  Plums. — Put  each  one  into  boiling  water  and  rub  off  the 
skin.  Allow  a  pound  of  fruit  to  a  pound  of  sugar.  Make  a  sirup  of  sugar 
and  water.  Boil  the  fruit  in  the  sirup  until  clear — about  twenty  minutes. 
Let  the  sirup  be  cold  before  you  pour  it  over  the  fruit.  They  can  be  pre 
served  without  taking  off  the  skins  by  pricking  them.  Some  of  the  kernels 
of  the  stones  boiled  in  give  a  pleasant  flavor. 

Citron  Melons. — Two  fresh  lemons  to  a  pound  of  melon.  Let  the  sugar 
be  equal  in  weight  to  the  lemon  and  melon.  Take  out  the  pulp  of  the  melon 
and  cut  it  in  thin  slices,  and  boil  it  in  fair  water  till  tender.  Take  it  out  and 
boil  the  lemon  in  the  same  water  about  twenty  minutes.  Take  out  the  lem 
on,  add  the  sugar,  and,  if  necessary,  a  little  more  water.  Let  it  boil.  When 
clear,  add  the  melon  and  let  it  boil  a  few  minutes. 

Strawberries. — Look  over  them  with  care.  Weigh  a  pound  of  sugar  to 
each  pound  of  fruit.  Put  a  layer  of  fruit  on  the  bottom  of  the  preserving- 
kettle,  then  a  layer  of  sugar,  and  so  on  till  all  is  in  the  pan..  Boil  them  about 
fifteen  minutes.  Put  them  in  bottles,  hot,  and  seal  them.  Then  put  them 
in  a  box  and  fill  it  in  with  dry  sand.  The  flavor  of  the  fruit  is  preserved 
more  perfectly  by  simply  packing  the  fruit  and  sugar  in  alternate  layers,  and 
sealing  the  jar,  without  cooking ;  but  the  preserves  do  not  look  so  well. 

Blackberry  Jam. — Allow  three  quarters  of  a  pound  of  brown  sugar  to  a 
pound  of  fruit.  Boil  the  fruit  half  an  hour,  then  add  the  sugar  and  boil  all 
together  ten  minutes. 

To  preserve  Currants  to  eat  with  Meat. — Strip  them  from  the  stem. 
Boil  them  an  hour,  and  then  to  a  pound  of  the  fruit  add  a  pound  of  brown 
sugar.  Boil  all  together  fifteen  or  twenty  minutes. 

Cherries. — Take  out  the  stones.  To  a  pound  of  fruit  allow  a  pound  of 
sugar.  Put  a  layer  of  fruit  on  the  bottom  of  the  preserving-kettle,  then  a 
layer  of  sugar,  and  continue  thus  till  all  are  put  in.  Boil  till  clear.  Put 
them  in  bottles  hot  and  seal  them.  Keep  them  in  dry  sand. 

Currants. — Strip  them  from  the  stems.  Allow  a  pound  of  sugar  to  a 
pound  of  currants.  Boil  them  together  ten  minutes.  Take  them  from  the 
sirup  and  let  the  sirup  boil  twenty  minutes,  and  pour  it  on  the  fruit.  Put 
them  in  small  jars  or  tumblers,  and  let  them  stand  in  the  sun  a  few  days. 

Raspberry  Jam,  No.  1. — Allow  a  pound  of  sugar  to  a  pound  of  fruit.  Press 
them  with  a  spoon  in  an  earthen  dish.  Add  the  sugar,  and  boil  all  together 
fifteen  minutes. 

Raspberry  Jam,  No.  2.— Allow  a  pound  of  sugar  to  a  pound  of  fruit.     Boil 


94        THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

the  fruit  half  an  hour,  or  till  the  seeds  are  soft.  Strain  one  quarter  of  the 
fruit,  and  throw  away  the  seeds.  Add  the  sugar,  and  boil  the  \vhole  ten  min 
utes.  A  little  currant-juice  gives  it  a  pleasant  flavor,  and  when  that  is  used, 
an  equal  quantity  of  sugar  must  be  added. 

Currant  Jelly. — Pick  over  the  currants  with  care.  Put  them  in  a  stone 
jar,  and  set  it  into  a  kettle  of  boiling  water.  Let  it  boil  till  the  fruit  is  very 
soft.  Strain  it  through  a  sieve.  Then  run  the  juice  through  a  jelly-bag. 
Put  a  pound  of  sugar  to  a  pint  of  juice,  and  boil  it  together  five  minutes. 
Set  it  in  the  sun  a  few  days.  If  it  stops  boiling,  it  is  less  likely  to  turn  to  jelly. 

Quince  Marmalade. — Rub  the  quinces  with  a  cloth,  cut  them  in  quarters. 
Put  them  on  the  fire  with  a  little  water,  and  stew  them  till  they  are  sufficient 
ly  tender  to  rub  them  through  a  sieve.  When  strained,  put  a  pound  of  sugar 
to  a  pound  of  the  pulp.  Set  it  on  the  fire,  and  let  it  cook  slowly.  To  ascer 
tain  when  it  is  done,  take  out  a  little  and  let  it  get  cold,  and  if  it  cuts  smooth 
ly,  it  is  done. 

Crab-apple  marmalade  is  made  in  the  same  way. 

Crab-apple  jelly  is  made  like  quince  jelly. 

Most  other  fruits  are  preserved  so  much  like  the  preceding  that  it  is  need 
less  to  give  any  more  particular  directions  than  to  say  that  a  pound  of  sugar 
to  a  .pound  of  fruit  is  the  general  rule  for  all  preserves  that  are  to  be  kept 
through  warm  weather  and  a  long  time. 

Preserved  Watermelon  Rinds. — This  a  fine  article  to  keep  well  without 
trouble  for  a  long  time.  Peel  the  melon,  and  boil  it  in  just  enough  water  to 
cover  it  till  it  is  soft,  trying  with  a  fork.  (If  you  wish  it  green,  put  green 
vine-leaves  above  and  below  each  layer,  and  scatter  powdered  alum,  less  than 
half  a  tea-spoonful  to  each  pound.) 

Allow  a  pound  of  sugar  to  each  pound  of  rind,  and  clarify  it  as  directed 
previously. 

Simmer  the  rinds  two  hours  in  this  sirup,  and  flavor  it  with  lemon-peel 
grated  and  tied  in  a  bag.  Then  put  the  melon  in  a  tureen,  and  boil  the  sirup 
till  it  looks  thick,  and  pour  it  over.  Next  day,  give  the  sirup  another  boil 
ing,  and  put  the  juice  of  one  lemon  to  each  quart  of  sirup.  Take  care  not  to 
make  it  bitter  by  too  much  of  the  peel. 

Citrons  are  preserved  in  the  same  manner.  Both  these  keep  through  hot 
weather  with  very  little  care  in  sealing  and  keeping. 

Preserved  Pumpkin.— Cut  a  thick  yellow  pumpkin,  peeled,  into  strips  two 
inches  wide  and  five  or  six  long. 

Take  a  pound  of  white  sugar  for  each  pound  of  fruit,  and  scatter  it  over  the 
fruitx  and  pour  on  two  wine-glasses  of  lemon-juice  for  each  pound  of  pumpkin. 

Next  day,  put  the  parings  of  one  or  two  lemons  with  the  fruit  and  sugar, 
and  boil  the  whole  three  quarters  of  an  hour,  or  long  enough  to  make  it  ten 
der  and  clear  without  breaking.  Lay  the  pumpkin  to  cool,  strain  the  sirup, 
and  then  pour  it  on  to  the  pumpkin. 

If  there  is  too  much  lemon-peel,  it  will  be  bitter. 


DESSERTS   AND   EVENING  PARTIES.  95 


CHAPTER  XVIII. 

DESSEETS   AND   EVENING   PARTIES. 

Ice-Cream. — One  quart  of  milk.  One  and  a  half  table-spoonfuls  of  arrow 
root.  The  grated  peel  of  two  lemons.  "  One  quart  of  thick  cream. 

Wet  the  arrow-root  with  a  little  cold  milk,  and  add  it  to  the  quart  of  milk 
when  boiling  hot ;  sweeten  it  veiy  sweet  with  white  sugar,  put  in  the  grated 
lemon-peel,  boil  the  whole,  and  strain  it  into  the  quart  of  cream.  When 
partly  frozen,  add  the  juice  of  the  two  lemons.  Twice  this  quantity  is  enough 
for  thirty-five  persons.  Find  the  quantity  of  sugar  that  suits  you  by  measure, 
and  then  you  can  use  this  every  time,  without  tasting.  Some  add  whites  of 
eggs  ;  others  think  it  just  as  good  without.  It  must  be  made  very  sweet,  as 
it  loses  much  by  freezing. 

If  you  have  no  apparatus  for  freezing,  (which  is  almost  indispensable),  put 
the  cream  into  a  tin  pail  with  a  very  tight  cover,  mix  equal  quantities  of  snow 
and  blown  salt,  (not  the  coarse  salt),  or  of  pounded  ice  and  salt,  in  a  tub,  and 
put  it  as  high  as  the  pail,  or  freezer;  turn  the  pail  or  freezer  halfr  round  and 
back  again  with  one  hand,  for  half  an  hour,  or  longer,  if  you  want  it  very 
nice.  Three  quarters  of  an  hour  steadily  will  make  it  good  enough.  While 
doing  this,  stop  four  or  five  times,  and  mix  the  frozen  part  with  the  rest,  the 
last  time  very  thoroughly,  and  then  the  lemon-juice  must  be  put  in.  Then 
cover  the  freezer  tight  with  snow  and  salt  till  it  is  wanted.  The  mixture 
must  be  perfectly  cool  before  being  put  in  the  freezer.  Renew  the  snow  and 
salt  while  shaking,  so  as  to  have  it  kept  tight  to  the  sides  of  the  freezer.  A 
hole  in  the  tub  holding  the  freezing  mixture,  to  let  off  the  water,  is  a  great 
advantage.  In  a  tin  pail  it  would  take  much  longer  to  freeze  than  in  the 
freezer,  probably  nearly  twice  as  long.  A  long  stick,  like  a  coffee-stick, 
should  be  used  in  scraping  the  ice  from  the  sides.  Iron  spoons  will  be  affect 
ed  by  the  lemon-juice,  and  give  a  bad  taste. 

In  taking  it  out  for  use,  first  wipe  off  every  particle  of  the  freezing  mixture 
dry,  then  with  a  knife  loosen  the  sides,  then  invert  the  freezer  upon  the  dish 
in  which  the  ice  is  to  be  served,  and  apply  two  towels  wrung  out  of  hot  water 
to  the  bottom  part,  and  the  whole  will  slide  out  in  the  shape  of  a  cylinder. 
Freezers  are  now  sold  quite  cheap,  and  such  as  freeze  in  a  short  time. 

Strawberry  Ice-Cream. — Rub  a  pint  of  ripe  strawberries  through  a  sieve, 
add  a  pint  of  cream,  and  four  ounces  of  powdered  sugar,  and  freeze  it.  Oth 
er  fruits  may  be  used  thus. 

Ice-Cream  without  Cream. — A  vanilla  bean  or  a  lemon  rind  is  first  boiled 
in  a  quart  of  milk.  Take  out  the  bean  or  peel,  and  add  the  yelks  of  four 


96        THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

eggs,  beaten  well.     Heat  it  scalding  hot,  but  do  not  boil  it,  stirring  in  white 
sugar  till  very  sweet.     When  cold,  freeze  it. 

Fruit  Ice-Cream. — Make  rich  boiled  custard,  and  mash  into  it  the  soft  ripe 
fruit,  or  the  grated  or  cooked  hard  fruit,  or  grated  pine-apples.  Kub  all 
through  a  sieve,  sweeten  it  very  sweet,  and  freeze  it.  Quince,  apple,  pear, 
peach,  strawberry,  and  raspberry  are  all  very  good  for  this  purpose. 

A  Cream  for  stewed  Fruit. — Boil  two  or  three  peach  leaves,  or  a  vanilla 
bean,  in  a  quart  of  cream,  or  milk,  till  flavored.  Strain  and  sweeten  it,  mix 
it  with  the  yelks  of  four  eggs,  well  beaten ;  then,  while  heating  it,  add  the 
whites  cut  to  a  froth.  When  it  thickens  take  it  up.  When  cool,  pour  it 
over  the  fruit  or  preserves. 

Currant,  Raspberry,  or  Strawberry  Whisk. — Put  three  gills  of  the  juice 
of  the'fruit  to  ten  ounces  of  crushed  sugar,  add  the  juice  of  a  lemon,  and  a 
pint  and  a  half  of  cream.  Whisk  it  till  quite  thick,  and  serve  it  in  jelly- 
glasses  or  a  glass  dish. 

Lemonade  Ice,  and  other  Ices. — To  a  quart  of  lemonade,  add  the  whites 
of  six  eggs,  cut  to  a  froth,  and  freeze  it.  The  juices  of  any  fruit,  sweetened 
and  watered,  may  be  prepared  in  the  same  way,  and  are  very  fine. 

Charlotte  Russe. — One  ounce  of  gelatine  simmered  in  half  a  pint  of  milk 
or  water,  four  ounces  of  sugar  beat  into  the  yelks  of  four  eggs,  and  added  to 
the  gelatine  when  dissolved.  Then  add  a  pint  of  cream  or  new  milk.  Last 
ly,  add  the  whites  beat  to  a  stiff  froth,  and  beat  all  together.  Line  a  mold  with 
slices  of  sponge-cake  and  set  it  on  ice,  and  when  the  cream  is  a  little  thick 
ened,  fill  the  mold ;  let  it  stand  five  or  six  hours,  and  then  turn  it  into  a  dish. 

Flummery. — Cut  sponge-cake  into  thin  slices,  and  line  a  deep  dish.  Make 
it  moist  with  white  wine ;  make  a  rich"  custard,  using  only  the  yelks  of  the 
eggs.  When  cool,  turn  it  into  the  dish,  and  cut  the  whites  to  a  stiff  froth, 
and  put  on  the  top. 

Chicken  Salad.— Cut  the  white  meat  of  chickens  into  small  bits  the  size 
of  peas.  Chop  the  white  parts  of  celery  nearly  as  small. 

Prepare  a  dressing  thus :  rub  the  yelks  of  hard-boiled  eggs  smooth,  to 
each  yelk  put  half  a  tea-spoonful  of  liquid  mustard,  the  same  quantity  of  salt, 
a  table-spoonful  of  oil  mixeU  in  very  slowly  and  thoroughly,  and  half  a  wine 
glass  of  vinegar.  Mix  the  chicken  and  celery  in  a  large  bowl,  and  pour  over 
this  dressing. 

The  dressing  must  not  be  put  on  till  just  before  it  is  used.  Bread  and  but 
ter  and  crackers  are  served  with  it. 

Wine  Jelly. — Two  ounces  of  American  isinglass  or  gelatine.  One  quart  of 
boiling  water.  A  pint  and  a  half  of  white  wine.  The  whites  of  three  eggs. 


DESSERTS    AND    EVENING    PARTIES.  97 

Soak  the  gelatine  in  cold  water  half  an  hour.  Then  take  it  from  the  water, 
and  pour  on  the  quart  of  boiling  water.  When  cooled,  add  the  grated  rind 
of  one  lemon,  and  the  juice  of  two,  and  a  pound  and  a  half  of  loaf-sugar. 
Then  beat  the  whites  of  the  eggs  to  a  stiff  froth,  and  stir  them  in,  and  let  the 
whole  boil  till  the  egg  is  well  mixed,  but  do  not  stir  while  it  boils.  Strain 
through  a  jelly-bag,  and  then  add  the  wine. 

In  cold  weather,  a  pint  more  of  water  may  be  added.  This  jelly  can  be 
colored  by  beet-juice,  saffron,  or  indigo,  for  fancy  dishes. 

An  Apple  Lemon  Pudding. — Six  spoonfuls  of  grated,  or  of  cooked  and 
strained,  apple.  Three  lemons,  pulp,  rind,  and  juice,  all  grated.  Half  a 
pound  of  melted  butter.  Sugar  to  the  taste.  Seven  eggs  well  beaten. 

Mix,  and  bake  with  or  without  paste.  It  can  be  made  still  plainer  by 
using  nine  spoonfuls  of  apple,  one  lemon,  two  thirds  of  a  cup  full  of  butter, 
and  three  eggs. 

Wheat  Flour  Blanc-Mange. — Wet  up  six  table-spoonfuls  of  flour  to  a  thin 
paste  with  cold  milk,  and  stir  it  into  a  pint  of  boiling  milk.  Flavor  with 
lemon-peel  or  peach-leaves  boiled  in  the  milk.  Add  a  pinch  of  salt,  cool  it  in 
a  mold,  and  eat  with  sweetened  cream  and  sweetmeats. 

Orange  Marmalade. — Take  two  lemons  and  a  dozen  oranges ;  grate  the 
yellow  rinds  of  all  the  oranges  but  five,  and  set  it  aside.  Make  a  clear  sirup 
of  an  equal  weight  of  sugar.  Clear  the  oranges  of  rind  and  seeds,  put  them 
with  the  grated  rinds  into  the  sirup,  and  boil  about  twenty  minutes  till  it  is  a 
transparent  mass. 

A  simple  Lemon  Jelly,  (easily  made.) — One  ounce  of  gelatine.  A  pound 
and  a  half  of  loaf-sugar.  Three  lemons,  pulp,  skin,  and  juice,  grated. 

Pour  a  quart  of  boiling  water  upon  the  isinglass,  add  the  rest,  mix  and 
strain  it,  then  add  a  glass  of  wine,  and  pour  it  to  cool  in  some  regular  form. 
If  the  lemons  are  not  fresh,  add  a  little  cream  of  tartar  or  tartaric  acid. 

Cranberry. — Pour  boiling  water  on  them,  and  then  you  can  easily  separate 
the  good  and  the  bad.  Boil  them  in  a  very  little  water  till  soft,  then  sweeten 
to  your  taste.  If  you  wish  a  jelly,  take  a  portion  and  strain  through  a  fine 


Apple  Ice,  (very  fine.)— Take  finely-flavored  apples,  grate  them  fine,  and 
then  make  them  very  sweet,  and  freeze  them.  It  is  very  delicious. 

Pears,  peaches,  or  quinces  also  are  nice,  either  grated  fine  or  stewed  and 
run  through  a  sieve,  then  sweetened  very  sweet,  and  frozen.  The  flavor  is 
much  better  preserved  when  grated  than  when  cooked. 

Whip  Syllabub. — One  pint  of  cream.  Sifted  white  sugar  to  your  taste. 
Half  a  tumbler  of  white  wine.  The  grated  rind  and  juice  of  one  lemon. 
Beat  all  to  a  stiff  froth. 

5 


98        THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

Apple  Snow. — Put  six  very  tavt  apples  in  cold  water  over  a  slow  fire. 
When  soft,  take  away  the  skins  and  cores  and  mix  in  a  pint  of  sifted  white 
sugar ;  beat  the  whites  of  six  eggs  to  a  stiff  froth,  and  then  add  them  to  the 
apples  and  sugar.  Put  it  in  a  dessert-dish  and  ornament  with  myrtle  and 
box. 

Iced  Fruit. — Take  fine  bunches  of  currants  on  the  stalk,  dip  them  in  well- 
beaten  whites  of  eggs,  lay  them  on  a  sieve  and  sift  white  sugar  over  them,  and 
set  them  in  a  warm  place  to  dry. 

Ornamental  Froth. — The  whites  of  four  eggs  in  a  stiff  froth,  put  into  the 
sirup  of  preserved  raspberries  or  strawberries,  beaten  well  together,  and  turned 
over  ice-cream  or  blanc-mange.  Make  white  froth  to  combine  with  the  col 
ored  in  fanciful  ways.  It  can  be  put  on  the  top  of  boiling  milk,  and  hardened 
to  keep  its  form. 

To^clarify  Isinglass. — Dissolve  an  ounce  of  isinglass  in  a  cup  of  boiling 
water,  take  off  the  scum,  and  drain  through  a  coarse  cloth.  Jellies,  candies, 
and  blanc-mange  should  be  done  in  brass  and  stirred  with  silver. 

Blanc-Mange. — Two  and  a  half  sheets  of  gelatine  broken  into  one  quart  of 
milk  ;  put  in  a  warm  place  and  stir  till  it  dissolves.  An  ounce  and  a  half  of 
clarified  isinglass  stirred  into  the  milk.  Sugar  to  your  taste.  A  tea-spoon 
ful  of  fine  salt.  Flavor  with  lemon,  or  orange,  or  rose-water.  Let  it  boil, 
stirring, it  well,  then  strain  it  into  molds. 

Three  ounces  of  almonds  pounded  to  a  paste  and  added  while  boiling  is 
an  improvement.  Or  filberts  or  hickory-nuts  can  be  skinned  and  used  thus. 
It  can  be  flavored  by  boiling  in  it  a  vanilla  bean  or  a  stick  of  cinnamon.  (Save 
the  bean  to  use  again.) 

Apple  Jelly. — Boil  tart  peeled  apples  in  a  little  water  till  glutinous  ;  strain 
out  the  juice,  and  put  a  pound  of  white  sugar  to  a  pint  of  the  juice.  Flavor 
to  your  taste,  boil  till  a  good  jelly,  and  then  put  it  into  molds. 

Orange  Jelly. — The  juice  of  nine  oranges  and  three  lemons.  The  grated 
rind  of  one  lemon,  and  one  orange,  pared  thin.  Two  quarts  of  water,  and 
four  ounces  of  gelatine  broken  up  and  boiled  in  it  to  a  jelly.  Add  the  above, 
and  sweeten  to  your  taste.  Then  add  the  whites  of  eight  eggs,  well  beaten 
to  a  stiff  froth,  and  boil  ten  minutes  ;  strain  and  put  into  molds,  first  dipped 
in  cold  water.  When  perfectly  cold,  dip  the  mold  in  warm  water,  and  turn 
on  to  a  glass  dish. 

Floating  Island. — Beat  the  yelks  of  six  eggs  with  the  juice  of  four  lemons, 
sweeten  it  to  your  taste,  and  stir  it  into  a  quart  of  boiling  milk  till  it  thickens, 
then  pour  it  into  a  dish.  Whip  the  whites  of  the  eggs  to  a  stiff  froth,  and 
put  it  on  the  top  of  the  cream. 


DESSERTS    AND    EVENING   PARTIES.  99 

A  Dish  of  Snow. — Grate  the  white  part  of  cocoa-nut,  put  it  in  a  glass  dish, 
and  serve  with  oranges  sliced  and  sugared,  or  with  currant  or  cranberry  jel 
lies. 

To  clarify  Sugar. — Take  four  pounds  of  sugar,  and  break  it  up.  "Whisk 
the  white  of  an  egg,  and  put  it  with  a  tumblerful  of  water  into  a  preserving- 
pan,  and  add  water  gradually  till  you  have  two  quarts,  stirring  well.  When 
there  is  a  good  frothing,  throw  in  the  sugar,  boil  moderately,  and  skim  it. 
If  the  sugar  rises  to  run  over,  throw  in  a  little  cold  water,  and  then  skim  it, 
as  it  is  then  still.  Kepeat  this,  and  when  no  more  scum  rises,  strain  the  su 
gar  for  use. 

i 

Candied  Fruits. — Preserve  the  fruit,  then  dip  it  in  sugar  boiled  to  candy 
thickness,  and  then  dry  it.  Grapes  and  some  other  fruits  may  be  dipped  in 
uncooked,  and  then  dried,  and  they  are  fine. 

Another  Way. — Take  it  from  the  sirup,  when  preserved,  dip  it  in  powdered 
sugar,  and  set  it  on  a  sieve  in  an  oven  to  dry. 

To  make  an  Ornamental  Pyramid  for  a  Table. — Boil  loaf-sugar  as  for  can 
dy,  and  rub  it  over  a  stiff  form  made  for  the  purpose,  of  stiff  paper  or  paste 
board,  which  must  be  well  buttered.  Set  it  on  a  table,  and  begin  at  the  bot 
tom,  and  stick  on  to  this  frame  with  the  sugar,  a  row  of  macaroons,  kisses,  or 
other  ornamental  articles,  and  continue  till  the  whole  is  covered.  When  cold, 
draw  out  the  pasteboard  form,  and  set  the  pyramid  in  the  centre  of  the  table 
with  a  small  bit  of  wax-candle  burning  with  it,  and  it  looks  very  beautifully. 


100       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


CHAPTER  XIX. 

DRINKS  AND   ARTICLES   FOR   THE    SICK  AND   YOUNG  CHILDREN. 

DRINKS  made  of  the  juice  of  fruits  and  water  are  good  for 
all  who  are  in  health.  Various  preparations  of  cocoa-nuts 
are  so  also.  Tea  is  often  made  or  adulterated  with  un- 
healthful  articles.  Coffee  is  usually  drank  so  strong  as  to 
injure  children  and  grown  persons  of  delicate  constitution. 
All  alcoholic  drinks  are  dangerous,  because  they  are  so  gen 
erally  mixed  with  harmful  matter,  and  because  they  so  often 
lead  to  excess,  and  then  to  ruin.  The  common-sense  maxim 
is,  when  there  is  danger,  choose  the  safest  course.  The 
Christian  maxim  is, "  We  that  are  strong  ought  to  bear  the 
infirmities  of  the  weak,  and  not  to  please  ourselves." 

Obedience  to  these  two  maxims  would  save  thousands  of 
young  children  and  delicate  persons  from  following  the  dan 
gerous  example  of  those  "that  are  strong." 

To  make  Tea. — The  safest  tea  is  the  black,  as  less  stimulating  than  green; 
both  excite  the  brain  and  nerves  when  strong.  The  chief  direction  is  to  have 
water  boiling  hot.  First  soak  the  tea  in  a  very  little  hot  water,  and  then  add 
boiling  water. 

To  make  Coffee. — Boast  it  slowly  in  a  tight  vessel,  and  so  it  can  be  stirred 
often.  To  roast  all  equally  a  dark  brown  and  have  none  burned,  is  the  main 
thing.  Keep  it  in  a  tight  box,  or,  better,  grind  it  fresh  when  used.  Clear 
it  by  putting  into  it,  when  making,  a  fresh  egg-shell  crushed,  or  the  white  of 
an  egg,  or  a  small  bit  of  fish-skin.  Some  filter,  and  some  boil ;  and  there 
are  coffee-pots  made  for  each  method,  and  some  that  require  nothing  put  in 
to  clear  the  coffee.  The  aroma  is  retained  just  in  proportion  as  the  coffee  is 
confined,  both  before  making  and  also  while  making. 

Fish-skin  for  Coffee. — Take  it  from  codfish  before  cooking ;  have  it  nice 
and  dry.  Cut  in  inch  squares,  and  take  one  for  two  quarts  of  coffee. 

Cocoa. — The  cracked  is  best.  Put  two  table-spoonfuls  of  it  into  three  pints 
of  cold  water.  Boil  an  hour  for  first  use,  save  the  remnants  and  boil  it  again, 
as  it  is  very  strong.  Do  this  several  times.  For  ground  cocoa  use  two  table- 
spoonfuls  to  a  quart,  and  boil  half  an  hour.  Boil  the  milk  by  itself,  and  add 


DKINKS,  ETC.  101 

it  liberally  when  taken  up.     For  the  shells  of  cocoa,  use  a  heaping  tea-cupful 
for  a  quart  of  water.     Put  them  in  over  night  and  boil  a  long  time. 

Cream  for  Coffee  and  Tea. — Heat  new  milk,  and  let  it  stand  till  cool  and 
all  the  cream  rises  ;  this  is  the  best  way  for  common  use.  To  every  pint  of 
this  add  a  pound  and  a  quarter  of  loaf-sugar,  and  it  will  keep  good  a  month 
or  more,  if  corked  tight  in  glass. 

* 

Chocolate. — Put  three  table-spoonfuls  when  scraped  to  each  pint,  boil  half 
an  hour,  and  add  boiled  milk  when  used. 

Delicious  Milk-Lemonade. — Half  a  pint  of  sherry  wine  and  as  much  lem 
on-juice,  six  ounces  loaf-sugar,  and  a  pint  of  water  poured  in  when  boiling. 
Add  not  quite  a  pint  of  cold  milk,  and  strain  the  whole. 

Strawberry  and  Raspberry  Vinegar. — Mix  four  pounds  of  the  fruit  with 
three  quarts  of  cider  or  wine  vinegar,  and  let  them  stand  three  days.  Drain 
the  vinegar  through  a  jelly-bag  and  add  four  more  pounds  of  fruit,  and  in  three 
days  do  the  same.  Then  strain  out  the  vinegar  for  summer  drinks,  efferves 
cing  with  soda  or  only  with  water. 

White  Tea,  and  Boys'  Coffee  for  Children. — Children  never  love  tea  and 
coffee  till  they  are  trained  to  it.  They  always  like  these  drinks.  Put  two 
tea-spoonfuls  of  sugar  to  half  a  cup  of  hot  water,  and  add  as  much  good  milk. 
Or  crumb  toast  or  diy  bread  into  a  bowl  with  plenty  of  sugar,  and  add  half 
milk  to  half  boiling  water. 

Dangerous  Use  of  Milk.— Milk  is  not  only  drink,  but  rich  food.  It  there 
fore  should  not  be  used  as  drink  with  other  food,  as  is  water  or  tea  and  cof 
fee.  Persons  often  cause  bilious  difficulties  by  using  milk  in  addition  to  ordi 
nary  food  as  the  chief  drink.  It  is  a  well-established  fact  that  some  grown 
persons  as  well  as  young  children  can  not  drink  milk,  and  in  some  cases  can 
not  eat  bread  wet  with  milk,  without  trouble  from  it. 

Simple  Drinks. — Pour  boiling"  water  on  mashed  cranberries,  or  grated  ap 
ples,  or  tamarinds,  or  mashed  currants  or  raspberries,  pour  off  the  wrater, 
sweeten,  and  in  summer  cool  with  ice. 

Pour  boiling  water  on  to  bread  toasted  quite  brown,  or  on  to  pounded 
parched  corn,  boil  a  minute,  strain,  and  add  sugar  and  cream,  or  milk. 

Simple  Wine  Whey. — Mix  equal  quantities  of  milk  and  boiling  water,  add 
wine  and  sweeten. 

Toast  and  Cider. — Take  one  third  brisk  cider  and  two  thirds  cold  water, 
sweeten  it,  crumb  in  toasted  bread,  and  grate  on  a  little  nutmeg.  Acid  jelly 
will  do  when  cider  is  not  at  hand. 


102      'THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

Panada. — Toast  two  or  three  crackers,  pour  on  boiling  water  and  let  it 
simmer  two  or  three  minutes,  add  a  well-beaten  egg,  sweeten  and  flavor  with 
nutmeg. 

Water-Gruel. — Scald  half  a  tumblerful  of  fresh  ground  corn-meal,  add  a 
table-spoonful  of  flour  made  into  a  paste,  boil  twenty  minutes  or  more,  and 
add  salt,  sugar,  and  nutmeg.  Oat-meal  gruel  is  excellent  made  thus. 

Beef-Tea. — Pepper  and  salt  some  good  beef  cut  into  small  pieces,  pour  on 
boiling  water  and  steep  half  an  hour.  A  better  way  is  to  put  the  meat  thus 
prepared  into  a  bottle  kept  in  boiling  water  for  four  or  five  hours. 

Tomato  Sirup. — Put  a  pound  of  sugar  to  a  quart  of  juice,  bottle  it,  and  use 
for  a  beverage  with  water. 

Sassafras  Jelly. — Soak  the  pith  of  sassafras  till  a  jelly,  and  add  a  little 
sugar. 

Egg  Tea,  Egg  Coffee,  and  Egg  Milk.— Beat  the  yelk  of  an  egg  in  some  su 
gar  and  a  little  salt ;  add  either  cold  tea  or  coffee  or  milk.  Then  beat  the 
whites  to  a  stiff  froth  and  add.  Flavor  the  milk  with  wine.  Some  do  not 
like  the  taste  of  raw  egg,  and  so  the  other  articles  may  first  be  made  boiling 
hot  before  the  white  is  put  in. 

Oat-Meal  Gruel. — Four  table-spoonfuls  of  grits,  (unbolted  oat-meal,)  a 
pinch  of  salt -and  a  pint  of  boiling  water.  Skim,  sweeten,  and  flavor.  Or 
make  a  thin  batter  of  fine  oat-meal,  and  pour  into  boiling  water ;  then 
sweeten  and  flavor  it. 

Pearl  Barley- Water. — Boil  two  and  a  half  ounces  of  pearl  barley  ten  min 
utes  in  half  a  pint  of  water,  strain  it,  add  a  quart  of  boiling  water,  boil  it 
down  to  half  the  quantity,  strain,  sweeten,  and  flavor  with  sliced  lemon  or 
nutmeg. 

'Cream  Tartar  Beverage. — Put  two  even  tea-spoonfuls  cream  tartar  to  a 
pint  of  boiling  water,  sweeten  and  flavor  with  lemon-peel. 

Eennet  Whey,  (good  for  a  weak  stomach  after  severe  illness.)  —  Soak 
rennet  two  inches  square  one  hour,  add  half  a  gill  of  water  and  a  pinch  of 
salt ;  then  pour  it  into  a  pint  of  warm  (not  hot)  milk.  Let  it  stand  half  an 
hour,  then  cut  it,  and  after  an  hour  drain  off  the  liquid.  Let  it  stand  awhile, 
and  drain  off  more  whey. 

Refreshing  Drink  for  a  Fever. — Mix  sprigs  of  sage,  balm,  and  sorrel  with 
half  a  sliced  lemon,  the  skin  on.  Pour  on  boiling  water,  sweeten  and  cork  it. 


PROVIDING   AND    CAKE    OF    FAMILY    STORES.  103 


CHAPTER  XX. 

THE  PROVIDING  AND  CARE  OF  FAMILY  STORES. 

THE  art  of  keeping  a  good  table  consists  not  in.  loading  on 
a  variety  at  each  meal,  but  rather  in  securing  a  successive 
variety,  a  table  neatly  and  tastefully  set,  and  every  thing 
that  is  on  it  cooked  in  the  best  manner. 

There  are  some  families  who  provide  an  abundance  of  the 
most  expensive  and  choice  articles,  and  spare  no  expense  in 
any  respect,  yet  who  have  every  thing  cooked  in  such  a  miser 
able  way,  and  a  table  set  in  so  slovenly  a  manner,  that  a  per 
son  accustomed  to  a  really  good  table  can  scarcely  taste  a 
morsel  with  any  enjoyment. 

On  the  contrary,  there  are  many  tables  where  the  closest 
economy  is  practiced  ;  and  yet  the  table-cloth  is  so  white  and 
smooth,  the  dishes,  silver,  glass,  and  other  table  articles  so 
bright,  and  arranged  with  such  propriety ;  the  bread  so  light 
and  sweet;  the  butter  so  beautiful,  and  every  other  article 
of  food  so  well  cooked,  and  so  neatly  and  tastefully  served, 
that  every  thing  seems  good,  and  pleases  both  the  eye  and 
the  palate. 

A  habit  of  doing  every  thing  in  the  best  manner  is  of  un 
speakable  importance  to  a  housekeeper,  and  every  woman 
ought  to  aim  at  it,  however  great  the  difficulties  she  may 
have  to  meet.  If  a  young  housekeeper  commences  with  a  de 
termination  to  try  to  do  every  thing  in  the  best  manner,  and 
perseveres  in  the  effort,  meeting  all  obstacles  with  patient 
cheerfulness,  not  only  the  moral  but  the  intellectual  tone  of 
her  mind  is  elevated  by  the  attempt.  Although  she  may 
meet  many  insuperable  difficulties,  arid  may  never  reach  the 
standard  at  which  she  aims,  the  simple  effort,  persevered  in, 
will  have  an  elevating  influence  on  her  character ;  while,  at 
the  same  time,  she  actually  will  reach  a  point  of  excellence 
far  ahead  of  those  who,  discouraged  by  many  obstacles,  give 
up  in  despair,  and  resolve  to  make  no  more  efforts,  and  let 


104       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

things  go  as  they  will.  The  grand  distinction  between  a 
noble  and  an  ignoble  mind  is,  that  one  will  control  circum 
stances  ;  the  other  yields,  and  allows  circumstances  to  con 
trol  her. 

It  should  be  borne  in  mind  that  the  constitution  of  man 
demands  a  variety  of  food,  and  that  it  is  just  as  cheap  to 
keep  on  hand  a  good  variety  of  materials  in  the  store-closet, 
so  as  to  make  a  frequent  change,  as  it  is  to  buy  one  or  two 
articles  at  once,  and  live  on  them  exclusively,  till  every  per 
son  is  tired  of  them,  and  then  buy  two  or  three  more  of  an 
other  kind. 

It  is  too  frequently  the  case  that  families  fall  into  a  very 
limited  round  of  articles,  and  continue  the  same  course  from 
one  year  to  another,  when  there  is  a  much  greater  variety 
within  reach  of  articles  which  are  just  as  cheap  and  as  easily 
obtained,  and  yet  remain  unthought  of  and  untouched. 

A  thrifty  and  generous  provider  will  see  that  her  store- 
closet  is  furnished  with  such  a  variety  of  articles  that  suc 
cessive  changes  can  be  made,  and  for  a  good  length  of  time. 
To  aid  in  this,  a  slight  sketch  of  a  well-provided  store-closet 
will  be  given,  with  a  description  of  the  manner  in  which 
each  article  should  be  stored  and  kept,  in  order  to  avoid 
waste  and  injury.  To  this  will  be  added  modes  of  securing 
a  successive  variety  within  the  reach  of  all  in  moderate  cir 
cumstances. 

It  is  best  to  have  a  store-closet  open  from  the  kitchen,  be 
cause  the  kitchen  fire  keeps  the  atmosphere  dry,  and  this 
prevents  the  articles  stored  from  molding,  and  other  injury 
from  dampness.  Yet  it  must  not  be  kept  warm,  as  there  are 
many  articles  which  are  injured  by  warmth. 

A  cool  and  dry  place  is  indispensable  for  a  store-room,  and 
a  small  window  over  the  door,  and  another  opening  out 
doors,  give  a  great  advantage,  by  securing  coolness  and  cir 
culation  of  fresh  air. 

Flour  should  be  kept  in  a  barrel,  with  a  flour-scoop  to  dip 
it,  a  sieve  to  sift  it,  and  a  pan  to  hold  the  sifted  flour,  either 
in  the  barrel  or  close  at  hand.  The  barrel  should  have  a 
tight  cover  to  keep  out  mice  and  vermin.  It  is  best  to  find, 
by  trial,  a  lot  of  first-rate  flour,  and  then  buy  a  year's  sup- 


PROVIDING  AND    CARE    OF   FAMILY    STOKES.  105 

ply.  But  this  should  not  be  done  unless  there  are  accom 
modations  for  keeping  it  dry  and  cool,  and  protecting  it 
from  vermin. 

Unbolted  flour  should  be  stored  in  kegs  or  covered  tubs, 
and  always  be  kept  on  hand  as  regularly  as  fine  flour.  It 
should  be  bought  only  when  freshly  ground,  and  only  in 
moderate  quantities,  as  it  loses  sweetness  by  keeping. 

Indian  'meal  should  be  purchased  in  small  quantities,  say 
fifteen  or  twenty  pounds  at  a  time,  and  be  kept  in  a  covered 
tub  or  keg.  It  is  always  improved  by  scalding.  It  must 
be  kept  very  cool  and  dry,  and  if  occasionally  stirred,  is  pre 
served  more  surely  from  growing  sour  or  musty.  Fresh 
ground  is  best. 

Rye  should  be  bought  in  small  quantities,  say  forty  or 
fifty  pounds  at  a  time,  and  be  kept  in  a  keg  or  half-barrel, 
with  a  cover. 

Buckwheat,  Rice,  Hominy,  and  Ground  Rice  must  be  pur 
chased  in  small  quantities,  and  kept  in  covered  kegs  or  tubs. 
Several  of  these  articles  are  infested  with  small  black  insects, 
and  examination  must  occasionally  be  made  for  them. 

Arrowroot,  Tapioca,  Sago,  Pearl  Barley,  Pearl  Wheat, 
Cracked  Wheat,  American  Isinglass,  Macaroni,  Vermicelli, 
and  Oat-meal  are  all  articles  which  help  to  make  an  agreea 
ble  variety,  and  it  is  just  as  cheap  to  buy  a  small  quantity 
of  each  as  it  is  to  buy  a  larger  quantity  of  two  or  three  ar 
ticles.  Eight  or  ten  pounds  of  each  of  these  articles  of  food 
can  be  stored  in  covered  jars  or  covered  wood  boxes,  and 
then  they  are  always  at  hand  to  help  to  make  a  variety. 
All  of  them  are  very  healthful  food,  and  help  to  form  many 
delightful  dishes  for  desserts.  Some  of  the  most  healthful 
puddings  are  those  made  of  rice,  tapioca,  sago,  and  maca 
roni  ;  while  isinglass,  or  American  gelatine,  forms  elegant  ar 
ticles  for  desserts,  and  is  also  excellent  for  the  sick. 

Sugars  should  not  be  bought  by  the  barrel,  as  the  brown 
is  apt  to  turn  to  molasses,  and  run  out  on  to  the  floor.  Re 
fined  loaf  for  tea,  crushed  sugar  for  the  nicest  preserves  and 
to  use  with  fruit,  nice  brown  sugar  for  cofiee,  and  common 
brown  for  more  common  use.  The  loaf  can  be  stored  in  the 
paper,  on  a  shelf.  The  others  should  be  kept  in  close  cov- 

5* 


106       THE, HOUSEKEEPER  AND  HEALTHKEEPEK. 

ered  kegs,  or  covered  wooden  articles  made  for  the  pur 
pose. 

Butter  must  be  kept  in  the  dryest  and  coldest  place  you 
can  find,  in  vessels  of  either  stone,  earthen,  or  wood,  and 
never  in  tin. 

Lard  and  Drippings  must  be  kept  in  a  dry,  cold  place, 
and  should  not  be  salted.  Usually  the  cellar  is  the  best 
place  for  them.  Earthen  or  stone  jars  are  the  best  to  store 
them  in. 

Salt  must  be  kept  in  the  dryest  place  that  can  be  found. 
Rock  salt  is  the  best  for  table-salt.  It  should  be  washed, 
dried,  pounded,  sifted,  and  stored  in  a  glass  jar,  and  covered 
close.  It  is  common  to  find  it  growing  damp  in  the  salt- 
stands  for  the  table.  It  should  then  be  set  by  the  fire  to  dry, 
and  afterward  be  reduced  to  fine  powder  again.  Few  things 
are  more  disagreeable  than  coarse  or  damp  salt  on  a  table. 

Vinegar  is  best  made  of  wine  or  cider.  Buy  a  keg  or  half- 
barrel  of  it,  and  set  it  in  the  cellar,  and  then  keep  a  supply 
for  the  casters  in  a  bottle  in  the  kitchen.  If  too  strong,  it 
eats  the  pickles.  Much  manufactured  vinegar  is  sold  that 
ruins  pickles,  and  is  unhealthful. 

Pickles  never  must  be  kept  in  glazed  ware,  as  the  vinegar 
forms  a  poisonous  compound  with  the  glazing. 

Oil  must  be  kept  in  the  cellar.  Winter-strained  must  be 
got  in  cold  weather,  as  the  summer-strained  will  not  burn 
except  in  warm  weather.  Those  who  use  kerosene  oil  should 
never  trust  it  with  heedless  servants  or  children.  Never  fill 
lamps  with  it  at  night,  nor  allow  servants  to  kindle  fire  with 
it,  or  to  fill  a  lamp  with  it  when  lighted.  Inquire  for  the 
safest  pattern  of  lamps,  and  learn  all  the  dangers  to  be 
avoided,  and  the  cautions  needful  in  the  use  of  this  most 
dangerous  explosive  oil.  Neglect  this  caution,  and  you 
probably  will  be  a  sorrowful  mourner  all  your  life  for  the 
sufferings  or  death  of  some  dear  friend. 

Molasses,  if  bought  by  the  barrel  or  half-barrel,  should  be 
kept  in  the  cellar.  If  bought  in  small  quantities,  it  should 
be  kept  in  a  demijohn.  No  vessel  should  be  corked  or 
bunged,  if  filled  with  molasses,  as  it  will  swell  and  burst  the 
vessel,  or  run  over. 


PROVIDING   AND    CARE    OP   FAMILY   STORES.  107 

Hard  Soap  should  be  bought  by  large  quantity,  and  laid 
to  harden  on  a  shelf  in  a  very  dry  place.  It  is  much  more 
economical  to  buy  hard  than  soft  soap,  as  those  who  use 
soft  soap  are  very  apt  to  waste  it  in  using  it,  as  they  can  not 
do  with  hard  soap. 

Starch  it  is  best  to  buy  by  a  large  quantity.  It  comes 
very  nicely  put  up  in  papers,  a  pound  or  two  in  each  paper, 
and  packed  in  a  box.  The  high-priced  starch  is  cheapest  in 
the  end. 

Indigo  is  not  always  good.  When  a  good  lot  is  found  by 
trial,  it  is  best  to  get  enough  for  a  year  or  two,  and  store  it 
in  a  tight  tin  box. 

Coffee  it  is  best  to  buy  by  the  bag,  as  it  improves  by 
keeping.  Let  it  hang  in  the  bag  in  a  dry  place,  and  it  loses 
its  rank  smell  and  taste.  It  is  poor  economy  to  buy  ground 
coflee,  as  it  often  has  other  articles  mixed,  and  loses  flavor 
by  keeping  after  it  is  ground. 

Tea,  if  bought  by  the  box,  is  several  cents  a  pound  cheap 
er  than  by  small  quantities.  If  well  put  up  in  boxes  lined 
with  lead,  it  keeps  perfectly ;  but  put  up  in  paper,  it  soon 
loses  its  flavor.  It  therefore  should,  if  in  small  quantities,  be 
put  up  in  glass  or  tin,  and  shut  tight. 

Soda  should  be  bought  in  small  quantities,  then  powdered, 
sifted,  and  kept  tight  corked  in  a  large-mouth  glass  bottle. 
It  grows  damp  if  exposed  to  the  air,  and  then  can  not  be 
used  properly. 

Raisins  should  not  be  bought  in  large  quantities,  as  they 
are  injured  by  time.  It  is  best  to  buy  the  small  boxes. 

Currants  for  cake  should  be  prepared,  and  set  by  for  use 
in  a  jar. 

Lemon  and  Orange  Peel  should  be  dried,  pounded,  and  set 
up  in  corked  glass  jars. 

Nutmeg,  Cinnamon,  Cloves,  Mace,  and  Allspice  should  be 
pounded  fine,  and  corked  tight  in  small  glass  bottles,  with 
mouths  large  en6ugh  for  a  junk-bottle  cork,  and  then  put  in 
a  tight  tin  box,  made  for  the  purpose.  Or  they  can  be  put 
in  small  tin  boxes  with  tight  covers.  Essences  are  as  good 
as  spices. 

Sioeet  Herbs  should  be  dried,  the  stalks  thrown  away,  and 


108       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

the  rest  be  kept  in  corked  large-mouth  bottles,  or  small  tin 
boxes. 

Cream  Tartar •,  Citric  and  Tartaric  Acids,  Bicarbonate  of 
Soda,  and  Essences  should  be  kept  in  corked  glass  jars.  Sal 
volatile  must  be  kept  in  a  large-mouth  bottle,  with  a  ground- 
glass  stopper  to  make  it  air-tight.  Use  cold  water  in  dis 
solving  it.  It  must  be  powdered. 

Preserves  and  Jellies  should  be  kept  in  glass  or  stone,  in  a 
cool,  dry  place,  well  sealed,  or  tied  with  bladder  covers.  If 
properly  made  and  thus  put  up,  they  never  will  ferment.  If 
it  is  difficult  to  find  a  cool,  dry  place,  pack  the  jars  in  a  box, 
and  fill  the  interstices  with  sand,  very  thoroughly  dried.  It 
is  best  to  put  jellies  in  tumblers,  or  small  glass  jars,  so  as  to 
open  only  a  small  quantity  at  a  time. 

The  most  easy  way  of  keeping  Hams  perfectly  is  to  wrap 
and  tie  them  in  paper,  and  pack  them  in  boxes  or  barrels 
with  ashes.  The  ashes  must  fill  all  interstices,  but  must  not 
touch  the  hams,  as  it  absorbs  the  fat.  It  keeps  them  sweet, 
and  protects  from  all  kinds  of  insects. 

After  smoked  beef  or  hams  are  cut,  hang  them  in  a  coarse 
linen  bag  in  the  cellar,  and  tie  it  up  to  keep  out  flies. 

Keep  Cheese  in  a  cool,  dry  place,  and  after  it  is  cut,  wrap 
it  in  a  linen  cloth,  and  keep  it  in  a  tight  tin  box. 

Keep  JBread  in  a  tin  covered  box,  and  it  will  keep  fresh 
and  good  longer  than  if  left  exposed  to  the  air. 

Cake  also  should  be  kept  in  a  tight  tin  box.  Tin  boxes 
made  with  covers  like  trunks,  with  handles  at  the  ends,  are 
best  for  bread  and  cake. 

Smoked  herring  keep  in  the  cellar. 

Codfish  is  improved  by  changing  it,  once  in  a  while,  back 
and  forth  from  garret  to  cellar.  Some  dislike  to  have  it  in 
the  house  anywhere. 

All  salted  provision  must  be  watched,  and  kept  under  the 
brine.  When  the  brine  looks  bloody,  or  smells  badly,  it 
must  be  scalded,  and  more  salt  put  to  it,  and  poured  over 
the  meat. 


ON   SETTING   TABLES.  109 


CHAPTER  XXL 

ON   SETTING  TABLES,  AND   PEEPAEING  YAEIOUS   AETICLES    OF 
FOOD   FOE   THE   TABLE. 

To  a  person  accustomed  to  a  good  table,  the  manner  in 
which  the  table  is  set,  and  the  mode  in  which  food  is  pre 
pared  and  set  on,  has  a  great  influence,  not  only  on  the  eye, 
but  the  appetite.  A  housekeeper  ought,  therefore,  to  attend 
carefully  to  these  particulars. 

The  table-cloth  should  always  be  white,  and  well  washed 
and  ironed.  When  taken  from  the  table,  it  should  be  folded 
in  the  ironed  creases,  and  some  heavy  article  laid  on  it.  A 
heavy  bit  of  plank,  smoothed  and  kept  for  the  purpose,  is  use 
ful.  By  this  method,  the  table-cloth  looks  tidy  much  longer 
than  when  it  is  less  carefully  laid  aside. 

When  table-napkins  are  used,  care  should  be  taken  to  keep 
the  same  one  to  each  person ;  and  in  laying  them  aside,  they 
should  be  folded  so  as  to  hide  the  soiled  places,  and  laid  un 
der  pressure.  It  is  best  to  use  napkin-rings. 

The  table-cloth  should  always  be  put  on  square,  and  right 
side  upward.  The  articles  of  table  furniture  should  be  placed 
with  order  and  symmetry. 

The  bread  for  breakfast  and  tea  should  be  cut  in  even,  reg 
ular  slices,  not  over  a  fourth  of  an  inch  thick,  and  all  crumbs 
removed  from  the  bread-plate.  They  should  be  piled  in  a  reg 
ular  form,  and  if  the  slices  are  large  they  should  be  divided. 

The  butter  should  be  cooled  in  cold  water,  if  not  already 
hard,  and  then  cut  into  a  smooth  and  regular  form,  and  a 
butter-knife  be  laid  by  the  plate,  to  be  used  for  no  other  pur 
pose  but  to  help  the  butter. 

A  small  plate  should  be  placed  at  each  plate  for  butter, 
and  a  small  salt-cup  set  by  each  breakfast  or  dinner-plate. 
This  saves  butter  and  salt. 

All  the  flour  should  be  wiped  from  small  cakes,  and  the 
crumbs  be  kept  from  the  bread-plate. 


110       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

In  preparing  dishes  for  the  dinner-table,  all  water  should 
be  carefully  drained  from  the  vegetables,  and  the  edges  of 
the  platters  and  dishes  should  be  made  perfectly  clean  and 
neat. 

All  soiled  spots  should  be  removed  from  the  outside  of 
pitchers,  gravy-boats,  and  every  article  used  on  the  table ; 
the  handles  of  the  knives  and  forks  must  be  clean,  and  the 
knives  bright  and  sharp. 

In  winter,  the  plates  and  all  the  dishes  used,  both  for  meat 
and  vegetables,  should  be  set  to  the  fire  to  warm,  when  the 
table  is  being  set,  as  cold  plates  and  dishes  cool  the  vegeta 
bles,  gravy,  and  meats,  which  by  many  is  deemed  a  great 
injury. 

Cucumbers,  when  prepared  for  table,  should  be  laid  in 
cold  water  for  an  hour  or  two  to  cool,  and  then  be  peeled 
and  cut  into  fresh  cold  water.  Then  they  should  be  drained, 
and  brought  to  the  table,  and  seasoned  the  last  thing. 

The  water  should  be  drained  thoroughly  from  all  greens 
and  salads. 

There  are  certain  articles  which  are  usually  set  on  to 
gether,  because  it  is  the  fashion,  or  because  they  are  suited 
to  each  other. 

Thus,  with  strong-flavored  meats,  like  mutton,  goose,  and 
duck,  it  is  customary  to  serve  the  strong-flavored  vegetables, 
such  as  onions  and  turnips.  Thus,  turnips  are  put  in  mut 
ton  broth,  and  served  with  mutton,  and  onions  are  used  to 
stuif  geese  and  ducks.  But  onions  are  usually  banished 
from  the  table  and  from  cooking  on  account  of  the  disagree 
able  flavor  they  impart  to  the  atmosphere  and  breath. 

Boiled  Poultry  should  be  accompanied  with  boiled  ham 
or  tongue. 

Boiled  Rice  is  served  with  poultry  as  a  vegetable. 

Jelly  is  served  with  mutton,  venison,  and  roasted  meats, 
and  is  used  in  the  gravies  for  hashes. 

Fresh  Pork  requires  some  acid  sauce,  such  as  cranberry, 
or  tart  apple-sauce. 

Drawn  Butter,  prepared  as  in  the  recipe,  with  eggs  in  it, 
is  used  with  boiled  fowls  and  boiled  fish. 

Pickles  are  served  especially  with  fish,  and  Soy  is  a  fash- 


ON    SETTING   TABLES.  Ill 

ionable  sauce  for  fish,  which  is  mixed  on  the  plate  with 
drawn  butter. 

There  are  modes  of  garnishing  dishes,  and  preparing  them 
for  table,  which  give  an  air  of  taste  and  refinement  that 
pleases  the  eye.  Thus,  in  preparing  a  dish  of  fricasseed  fowls, 
or  stewed  fowls,  or  cold  fowls  warmed  over,  small  cups  of 
boiled  rice  can  be  laid  inverted  around  the  edge  of  the  plat 
ter,  to  eat  with  the  meat. 

On  Broiled  Ham  or  Veal,  eggs  boiled  or  fried,  and  laid 
one  on  each  piece,  look  well. 

Greens  and  Asparagus  should  be  well  drained,  and  laid 
on  buttered  toast,  and  then  slices  of  boiled  eggs  be  laid  on 
the  top  and  around. 

Hashes  and  preparations  of  pigs'  and  calves'  head  and 
feet  should  be  laid  on  toast,  and  garnished  with  round  slices 
of  lemon. 

Curled  Parsley,  or  Common  Parsley,  is  a  pretty  garnish, 
to  be  fastened  to  the  shank  of  a  ham,  to  conceal  the  bone, 
and  laid  around  the  dish  holding  it.  It  looks  well  laid 
around  any  dish  of  cold  slices  of  tongue,  ham,  or  meat  of 
any  kind. 

In  setting  a  tea-table,  small-sized  plates  are  set  around, 
with  a  knife,  napkin,  and  butter-plate  laid  by  each  in  a  reg 
ular  manner,  while  the  articles  of  food  are  to  be  set,  also,  in 
regular  order.  On  the  waiter  are  placed  tea-cups  and  sau 
cers,  sugar-bowl,  slop-bowl,  cream-cup,  and  two  or  three 
articles  for  tea,  coffee,  and  hot  water,  as  the  case  may  be. 
On  the  dinner-table,  by  each  plate,  is  a  knife,  fork,  napkin, 
and  tumbler;  and  a  small  butter-plate  and  salt-cup  should 
also  be  placed  by  each  plate. 


112  THE    HOUSEKEEPER   AND   HEALTHKEEPEK. 


CHAPTER  XXII. 

WASHING,    IKONING,    AND   CLEANSING. 

MANY  a  woman  without  servants,  or  with  those  untrained, 
must  do  her  own  washing  and  ironing,  or  train  others  to  do 
it,  and  this  is  the  most  trying  department  of  housekeeping. 
The  following  may  aid  in  lessening  labor  and  care. 

It  saves  washing  and  is  more  healthful  to  use  flannel  shirts. 
Farmers,  sailors,  and  soldiers  have  found  by  experience  that 
they  are  more  comfortable  than  cotton  or  linen,  even  in  the 
hottest  days.  Many  gentlemen  use  them  for  common  wear, 
changing  to  a  cotton-flannel  night-gown  for  sleeping.  So 
young  children  can  have  a  flannel  jacket  and  flannel  drawers 
sewed  to  the  jacket  in  front,  and  buttoned  behind,  and  change 
them  at  night  for  cotton-flannel  made  in  the  same  way.  The 
under-garments  for  women  may  be  made  of  the  same  mate 
rial  and  pattern,  and  this  will  save  washing  and  promote 
health. 

Some  ladies  economize  time  and  labor  by  wearing  three- 
cornered  lace  articles  for  the  neck,  trimmed  with  imitation 
Valenciennes  lace,  wash  them  in  their  wash-bowl,  whiten 
in  soap-suds  in  a  tumbler  or  bowl  in  their  window,  stiffen 
with  gum-arabic,  and  after  stretching,  press  under  weights 
between  clean  papers.  This  is  a  happy  contrivance  when  on 
a  journey  or  without  servants.  Those  who  wish  to  save  all 
needless  labor  in  washes  should  have  under-garments  and 
night-gowns  made  in  sack  forms  or  other  fashions  that  save 
in  both  material  and  labor.  They  also  should  omit  ruffles 
and  other  trimmings  that  increase  the  labor  of  ironing. 

There  is  nothing  which  tends  more  effectually  to  secure 
good  washing  than  a  full  supply  of  all  conveniences.  A 
plenty  of  soft  water  is  a  very  important  item.  When  this 
can  not  be  had,  lye  or  soda  can  be  put  in  hard  water,  to  soften 
it.  Borax  is  safer  than  soda,  which  turns  white  clothes  yel 
low,  and  injures  texture.  Buy  crude  borax,  and  for  a  com- 


WASHING,  IRONING,  AND    CLEANSING.'  113 

mon  washing  use  half  an  ounce.  A  borax  soap  is  thus  made : 
To  a  pound  of  bar-soap,  cut  in  small  pieces,  put  a  quart  of 
hot  water  and  an  ounce  of  powdered  borax.  Heat  and  mix, 
but  do  not  boil,  cool  and  cut  into  cakes,  and  use  like  hard 
Boap.  Soak  the  white  clothes  in  a  suds  made  of  this  soap 
over  night,  and  it  saves  much  rubbing.  Two  wash-forms  are 
needed ;  one  for  the  two  tubs  in  which  to  put  the  suds,  and 
the  other  for  bluing  and  starching-tubs.  Four  tubs,  of  dif 
ferent  sizes,  are  necessary ;  also,  a  large  wooden  dipper,  (as 
metal  is  apt  to  rust ;)  two  or  three  pails ;  a  grooved  wash 
board  ;  a  clothes-line,  (sea-grass  or  horse-hair  is  best ;)  a  wash- 
stick  to  move  clothes  when  boiling,  and  a  wooden  fork  to 
take  them  out.  Soap-dishes,  made  to  hook  on  the  tubs,  save 
soap  and  time.  Provide,  also,  a  clothes-bag,  in  which  to  boil 
clothes ;  an  indigo-bag,  of  double  flannel ;  a  starch-strainer, 
of  coarse  linen ;  a  bottle  of  ox-gall  for  calicoes ;  a  supply  of 
starch,  neither  sour  nor  musty ;  several  dozens  of  clothes-pins, 
which  are  cleft  sticks,  used  to  fasten  clothes  on  the  line ;  a 
bottle  of  dissolved  gum-arabic;  two  clothes-baskets;  and  a 
brass  or  copper  kettle,  for  boiling  clothes,  as  iron  is  apt  to  rust. 
A  closet  for  keeping  all  these  things  is  a  great  convenience. 
Tubs,  pails,  and  all  hooped  wooden  ware,  should  be  kept  out 
of  the  sun,  and  in  a  cool  place,  or  they  will  fall  to  pieces. 

COMMON   MODE    OF   WASHING. 

Assort  the  clothes,  and  put  those  most  soiled  in  soak  the 
night  before.  Never  pour  hot  water  on  them,  as  it  sets  the 
dirt.  In  assorting  clothes,  put  the  flannels  in  one  lot,  the 
colored  clothes  in  another,  the  coarse  white  ones  in  a  third, 
and  the  fine  clothes  in  a  fourth  lot.  Wash  the  fine  clothes 
in  one  tub  of  suds.  When  clothes  are  very  much  soiled,  a 
second  suds  is  needful,  turning  them  wrong  side  out.  Put 
them  in  the  boiling-bag,  and  boil  them  in  strong  suds  for 
half  an  hour,  and  not  much  more.  Move  them,  while  boil 
ing,  with  the  clothes-stick.  Take  them  out  of  the  boiling- 
bag',  and  put  them  into  a  tub  of  water,  and  rub  the  dirtiest 
places  again,  if  need  be.  Throw  theni  into  the  rinsing-wa 
ter,  and  then  wring  them  out,  and  put  them  into  the  bluing- 
water.  Put  the  articles  to  be  stiffened  into  a  clothes-basket 


114       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

by  themselves,  and,  just  before  hanging  out,  dip  them  in 
starch,  clapping  it  in,  so  as  to  have  them  equally  stiff  in  all 
parts.  Hang  white  clothes  in  the  sun,  and  colored  ones 
(wrong  side  out)  in  the  shade.  Fasten  them  with  clothes 
pins.  Then  wash  the  coarser  white  articles  in  the  same  man 
ner.  Then  wash  the  colored  clothes.  These  must  not  be 
soaked,  nor  have  lye  or  soda  put  in  the  water,  and  they 
ought  not  to  lie  wet  long  before  hanging  out,  as  it  injures 
their  colors.  Beefs-gall,  one  spoonful  to  two  pailfuls  of  suds, 
improves  calicoes.  Lastly,  wash  the  flannels  in  suds  as  hot 
as  the  hand  can  bear.  Never  rub  on  soap,  as  this  shrinks 
them  in  spots.  Wring  them  out  of  the  first  suds,  and  throw 
them  into  another  tub  of  hot  suds,  turning  them  wrong  side 
out.  Then  throw  them  into  hot  bluing-water.  *  Do  not  put 
bluing  into  suds,  as  it  makes  specks  in  the  flannel.  Never 
leave  flannels  long  in  water,  nor  put  them  in  cold  or  luke 
warm  water.  Before  hanging  them  out,  shake  and  stretch 
them.  Some  housekeepers  have  a  close  closet,  made  with 
slats  across  the  top.  On  these  slats,  they  put  their  flannels, 
when  ready  to  hang  out,  and  then  burn  brimstone  under 
them,  for  ten  minutes.  It  is  but  little  trouble,  and  keeps  the 
flannels  as  white  as  new.  Wash  the  colored  flannels  and 
hose  after  the  white,  adding  more  hot  water.  Some  persons 
dry  woolen  hose  on  stocking-boards,  shaped  like  a  foot  and 
leg,  with  strings  to  tie  them  on  the  line.  This  keeps  them 
from  shrinking,  and  makes  them  look  better  than  if  ironed. 
It  is  also  less  work  than  to  iron  them  properly. 

Bedding  should  be  washed  in  long  days,  and  in  hot  weath 
er.  Empty  straw  beds  once  a  year. 

The  following  cautions  in  regard  to  calicoes  are  useful. 
Never  wash  them  in  very  warm  water ;  and  change  the  wa 
ter  when  it  appears  dingy,  or  the  light  parts  will  look  dirty. 
Never  rub  on  soap;  but  remove  grease  with  French  chalk, 
starch,  magnesia,  or  Wilmington  clay.  Make  starch  for  black 
calicoes  with  coffee-water,  to  prevent  any  whitish  appearance. 
Glue  is  good  for  stiffening  calicoes.  When  laid  aside,  not  to 
be  used,  all  stiffening  §hould  be  washed  out,  or  they  will  oft 
en  be  injured.  Never  let  calicoes  freeze  in  drying.  Some 
persons  use  bran-water  (four  quarts  of  wheat-bran  to  two 


WASHING,  IRONING,  AND   CLEANSING.  115 

pails  of  water),  and  no  soap,  for  calicoes ;  washing  and  rins 
ing  in  the  bran-water.  Potato-water  is  equally  good.  Take 
eight  peeled  and  grated  potatoes  to  one  gallon  of  water. 

To  cleanse,  Gentlemen's  Broadcloths. — The  best  way,  which 
the  writer  has  repeatedly  tried  with  unfailing  success,  is  the 
following :  Take  one  beefs-gall,  half  a  pound  of  saleratus, 
and  four  gallons  of  warm  water.  Lay  the  article  on  a  table, 
and  scour  it  thoroughly,  in  every  part,  with  a  clothes-brush 
dipped  in  this  mixture.  The  collar  of  a  coat,  and  the  grease- 
spots,  (previously  marked  by  stitches  of  white  thread,)  must 
be  repeatedly  brushed.  Then  take  the  article  and  rinse  it 
up  and  down  in  the  mixture.  Then  rinse  it  up  and  down  in 
a  tub  of  soft  cold  water.  Then,  without  wringing  or  press 
ing,  hang  it  to  drain  and  d-ry.  Fasten  a  coat  up  by  the 
collar.  When  perfectly  dry,  it  is  sometimes  the  case,  with 
coats,  that  nothing  more  is  needed.  In  other  cases,  it  is  nec 
essary  to  dampen  with  a  sponge  the  parts  which  look  wrink 
led,  and  either  pull  them  smooth  with  the  fingers,  or  press 
them  with  an  iron,  having  a  piece  of  bombazine  or  thin  wool 
en  cloth  between  the  iron  and  the  article. 

TO    MANUFACTURE    LYE,  SOAP,  STARCH,  AND    OTHER    ARTICLES 
USED    IN   WASHING. 

To  make  Lye. — Provide  a  large  tub,  made  of  pine  or  ash, 
and  set  it  on  a  form,  so  high  that  a  tub  can  stand  under  it. 
Make  a  hole,  an  inch  in  diameter,  near  the  bottom,  on  one 
side.  Lay  bricks  inside  about  this  hole,  and  straw  over  them. 
To  every  seven  bushels  of  ashes  add  two  gallons  af  unslack- 
ed  lime,  and  throw  in  the  ashes  and  lime  in  alternate  layers. 
While  putting  in  the  ashes  and  lime,  pour  on  boiling  water, 
using  three  or  four  pallfuls.  After  this,  add  a  pailful  of  cold 
soft  water  once  an  hour,  till  all  the  ashes  appear  to  be  well 
soaked.  Catch  the  drippings  in  a  tub  and  try  its  strength 
with  an  egg.  If  the  egg  rise  so  as  to  show  a  circle  as  large 
as  a  ten-cent  piece,  the  strength  is  right ;  if  it  rise  higher,  the 
lye  must  be  weakened  by  water;  if  not  so  high,  the  ashes 
are  not  good,  and  the  whole  process  must  be  repeated,  put 
ting  in  fresh  ashes,  and  running  the  weak  lye  through  the 
new  ashes,  with  some  additional  water.  Quick-lye  is  made 


116       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

by  pouring  one  gallon  of  boiling  soft  water  on  three  quarts 
of  ashes,  and  straining  it.  Oak  ashes  are  best. 

To  make  Soft  Soap. — Save  all  drippings  and  fat,  melt 
them,  and  set  them  away  in  cakes.  Some  persons  keep,  for 
soap-grease,  a  half-barrel,  with  weak  lye  in  it,  and  a  cover 
over  it.  To  make  soft  soap,  take  the  proportion  of  one  pail 
ful  of  lye  to  three  pounds  of  fat.  Melt  the  fat,  and  pour  in 
the  lye,  by  degrees.  Boil  it  steadily,  through  the  day,  till  it 
is  ropy.  If  not  boiled  enough,  on  cooling  it  will  turn  to  lye 
and  sediment.  While  boiling,  there  should  always  be  a  lit 
tle  oil  on  the  surface.  If  this  does  not  appear,  add  more 
grease.  If  there  is  too  much  grease,  on  cooling,  it  will  rise, 
and  can  be  skimmed  off.  Try  it,  by  cooling  a  small  quantity. 
When  it  appears  like  jelly  on  becoming  cold,  it  is  done.  It 
must  then  be  put  in  a  cool  place  and  often  stirred. 

To  make  cold  Soft  Soap,  melt  thirty  pounds  of  grease,  put 
it  in  a  barrel,  add  four  pailfuls  of  strong  lye,  and  stir  it  up 
thoroughly.  Then  gradually  add  more  lye,  till  the  barrel  is 
nearly  full,  and  the  soap  looks  about  right. 

To  make  Potash-Soap,  melt  thirty-nine  pounds  of  grease, 
and  put  it  in  a  barrel.  Take  twenty-nine  pounds  of  light 
ash-colored  potash,  (the  reddish-colored,  will  spoil  the  soap,) 
and  pour  hot  water  on  it;  then  pour  it  off  into  the  grease, 
stirring  it  well.  Continue  thus  till  all  the  potash  is  melted. 
Add  one  pailful  of  cold  water,  stirring  it  a  great  deal  every 
day,  till  the  barrel  be  full,  and  then  it  is  done.  This  is  the 
cheapest  and  best  kind  of  soap.  It  is  best  to  sell  ashes  and 
buy  potasii.  The  soap  is  better,  if  it  stand  a  year  before  it 
is  used ;  therefore  make  two  barrels  at  once. 

To  prepare  Starch. — Take  four  table-spoonfuls  of  starch  ; 
put  in  as  much  water,  and  rub  it,  till  all  lumps  are  removed. 
Then  add  half  a  cup  of  cold  water.  Pour  this  into  a  quart 
of  boiling  water,  and  boil  it  for  half  an  hour,  adding  a  piece 
of  spermaceti,  or  a  lump  of  salt  or  sugar,  as  large  as  a  hazel- 
nut.  Strain  it,  and  put  in  a  very  little  bluing.  Thin  it 
with  hot  water. 

Beefs-Gall. — Send  a  junk-bottle  to  the  butcher,  and  have 
several  gall-bladders  emptied  into  it.  Keep  it  salted,  and  in 
a  cool  place.  Some  persons  perfume  it ;  but  fresh  air  re- 


WASHING,  IRONING,  AND   CLEANSING.  117 

moves  the  unpleasant  smell  which  it  gives,  when  used  for 

clothes. 

DIRECTIONS   FOR    STARCHING   MUSLINS   AND    LACES. 

Many  ladies  clap  muslins,  then  dry  them,  and  afterward 
sprinkle  them.  This  saves  time.  Others  clap  them  till 
nearly  dry,  then  fold  and  cover,  and  then  iron  them.  Iron 
wrought  muslins  on  soft  flannel,  and  on  the  wrong  side. 

To  do  up  Laces  nicely,  sew  a  clean  piece  of  muslin  around 
a  long  bottle,  and  roll  the  lace  on  it ;  pulling  out  the  edge, 
and  rolling  it  so. that  the  edge  will  turn  in,  and  be  covered 
as  you  roll.  Fill  the  bottle  with  water,  and  then  boil  it  for 
an  hour  in  a  suds  made  with  white  soap.  Rinse  it  in  fail- 
water,  a  little  blue  ;  dry  it  in  the  sun ;  and,  if  any.  stiffening 
is  wished,  use  thin  starch  or  gum-arabic.  When  dry,  fold 
and  press  it  between  white  papers  in  a  large  book.  It  im 
proves  the  lace  to  wet  it  with  sweet-oil,  after  it  is  rolled  on 
the  bottle,  and  before  boiling  in  the  suds.  Blonde  laces  can 
be  whitened  by  rolling  them  on  a  bottle  in  this  way,  and 
then  setting  the  bottle  in  the  sun,  in  a  dish  of  cold  suds 
made  with  white  soap,  wetting  it  thoroughly,  and  changing 
the  suds  every  day.  Do  this  for  a  week  or  more ;  then 
rinse  in  fair  water ;  dry  it  on  the  bottle  in  the  sun,  and  stiff 
en  it  with  white  gum-arabic.  Lay  it  away  in  loose  folds. 
Lace  vails  can  be  whitened  by  laying  them  in  flat  dishes,  in 
suds  made  with  white  soap ;  then  rinsing,  and  stiffening 
them  with  gum-arabic,  stretching  them,  and  pinning  them  on 
a  sheet  to  dry. 

ARTICLES   TO   BE   PROVIDED   FOR   IRONING. 

Provide  the  following  articles :  A  woolen  ironing-blanket, 
and  a  linen  or  cotton  sheet  to  spread  over  it ;  a  large  fire,  of 
charcoal  and  hard  wood,  (unless  furnaces  or  stoves  are  used ;) 
a  hearth  free  from  cinders  and  ashes,  a  piece  of  sheet-iron  in 
front  of  the  fire,  on  which  to  set  the  irons  while  heating ; 
(this  last  saves  many  black  spots  from  careless  ironers;) 
three  or  four  holders,  made  of  woolen,  and  covered  with  old 
silk,  as  these  do  not  easily  take  fire ;  two  iron-rings  or  iron- 
stands,  on  which  to  set  the  irons,  and  small  pieces  of  board 


118       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

to  put  under  them,  to  prevent  scorching  the  sheet ;  linen  or 
cotton  wipers ;  and  a  piece  of  bees-wax,  to  rub  on  the  irons 
when  they  are  smoked.  There  should  be  at  least  three 
irons  for  each  person  ironing,  and  a  small  and  large  clothes- 
frame,  on  which  to  air  the  fine  and  coarse  clothes.  It  is  a 
great  saving  of  space  as  well  as  labor  to  have  a  clothes-frame 
made  with  a  large  number  of  slats,  on  which  to  hang  clothes. 
Then  have  it  fastened  to  the  wall,  and,  when  not  used,  push 
ed  flat  against  the  wall.  Any  carpenter  can  understand 
how  to  make  this. 

A  bosom-board,  on  which  to  iron  shirt-bosoms,  should  be 
made,  one  foot  and  a  half  long  and  nine  inches  wide,  and  cov 
ered  with  white  flannel.  A  skirt-board,  on  which  to  iron 
frock-skirts,  should  be  made,  five  feet  long  and  two  feet  wide 
at  one  end,  tapering  to  one  foot  and  three  inches  wide  at  the 
other  end.  This  should  be  covered  with  flannel,  and  will 
save  much  trouble  in  ironing  nice  dresses.  The  large  end 
may  be  put  on  the  table,  and  the  other  on  the  back  of  a 
chair.  Both  these  boards  should  have  cotton  covers  made 
to  fit  them,  and  these  should  be  changed  and  washed  when 
dirty.  These  boards  are  often  useful  when  articles  are  to 
be  ironed  or  pressed  in  a  chamber  or  parlor,  and  where 
economy  of  space  is  needful,  they  may  be  hung  to  a  wall  or 
door  by  loops  on  the  covers.  Provide,  also,  a  press-board, 
for  broadcloth,  two  feet  long  and  four  inches  wide  at  one 
end,  tapering  to  three  inches  wide  at  the  other. 

If  the  lady  of  the  house  will  provide  all  these  articles,  see 
that  the  fires  are  properly  made,  the  ironing-sheets  evenly 
put  on  and  properly  pinned,  the  clothes-frames  dusted,  arid 
all  articles  kept  in  their  places,  she  will  do  much  toward  se 
curing  good  ironing. 

ON   SPRINKLING,  FOLDING,  AND   IRONING. 

Wipe  the  dust  from  the  ironing-board,  and  lay  it  down,  to 
receive  the  clothes,  which  snould  be  sprinkled  with  clear 
and  warm  water,  and  laid  in  separate  piles,  one  of  colored, 
one  of  common,  and  one  of  fine  articles,  and  one  of  flannels. 
Fold  the  fine  things,  and  roll  them  in  a  towel,  and  then  fold 
the  rest,  turning  them  all  right  side  outward.  The  colored 


WASHING,  IRONING,  AND    CLEANSING.  119 

clothes  should  be  laid  separate  from  the  rest,  and  ought  not 
to  lie  long  damp,  as  it  injures  the  colors.  The  sheets  and 
table-linen  should  be  shaken,  stretched,  and  folded  by  two 
persons. 

Iron  lace  and  needle  work  on  the  wrong  side,  and  carry 
them  away  as  soon  as  dry.  Iron  calicoes  with  irons  which 
are  not  very  hot,  and  generally  on  the  right  side,  as  they 
thus  keep  clean  for  a  longer  time.  In  ironing  a  frock,  first 
do  the  waist,  then  the  sleeves,  then  the  skirt.  Keep  the 
skirt  rolled  while  ironing  the  other  parts,  and  set  a  chair, 
to  hold  the  sleeves  while  ironing  the  skirt,  unless  a  skirt- 
board  be  used.  In  ironing  a  shirt,  first  do  the  back,  then 
the  sleeves,  then  the  collar  and  bosom,  and  then  the  front. 
"Iron  silk  on  the  wrong  side,  when  quite  damp,  with  an  iron 
which  is  not  very  hot,  as  light  colors  are  apt  to  change  and 
fade.  Iron  velvet  by  turning  np  the  face  of  the  iron,  and 
after  dampening  the  wrong  side  of  the  velvet,  draw  it  over 
the  face  of  the  iron,  holding  it  straight  and  not  biased. 

TO    WHITEN   ARTICLES,  AND   REMOVE    STAINS   FROM   THEM. 

Wet  white  clothes  in  suds,  and  lay  them  on  the  grass,  in 
the  sun.  It  will  save  from  grass  stain,  to  have  a  clean 
white  cloth  under  the  articles  to  be  whitened.  Lay  muslins 
in  suds  made  with  white  soap,  in  a  flat  dish ;  set  this  in  the 
sun,  changing  the  suds  every  day.  Whiten  tow -cloth  or 
brown  linen  by  keeping  it  in  lye  through  the  night,  laying 
it  out  in  the  sun,  and  wetting  it  with  fair  water,  as  fast  as 
it  dries. 

Scorched  articles  can  often  be  whitened  again  by  laying 
them  in  the  sun,  wet  with  suds.  Where  this  does  not  an 
swer,  put  a  pound  of  white  soap  in  a  gallon  of  milk,  and  boil 
the  article  in  it.  Another  method  is,  to  chop  and  extract 
the  juice  from  two  onions,  and  boil  this  with  half  a  pint  of 
vinegar,  an  ounce  of  white  soap,  and  two  ounces  of  fuller's 
earth.  Spread  this,  when  cool,  on  the  scorched  part,  and, 
when  dry,  wash  it  off  in  fair  water.  Mildew  may  be  re 
moved  by  dipping  the  article  in  sour  buttermilk,  laying  it 
in  the  sun,  and,  after  it  is  white,  rinsing  it  in  fair  water. 
Soap  and  chalk  are  also  good ;  also,  soap  and  starch,  adding 


120       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

half  as  much  salt  as  there  is  starch,  together  with  the  juice 
of  a  lemon.  Stains  in  linen  can  often  be  removed  by  rub 
bing  on  soft  soap,  then  putting  on  a  starch  paste  and  drying 
in  the  sun,  renewing  it  several  times.  Wash  off  all  the  soap 
and  starch  in  cold  fair  water. 

MIXTURES   FOR    REMOVING    STAINS   AND   GREASE. 

Stain  Mixture. — Half  an  ounce  of  oxalic  acid  in  a  pint  of  soft  water.  This 
can  be  kept  in  a  corked  bottle  and  is  infallible  in  removing  iron-rust  and  ink- 
stains.  It  is  very  poisonous.  The  article  must  be  spread  with  this  mixture 
over  the  steam  of  hot  water,  and  wet  several  times.  This  will  also  remove 
indelible  ink.  The  article  must  be  washed,  or  the  mixture  will  injure  it. 

Another  Stain-Mixture  is  made  by  mixing  one  ounce  of  sal  ammoniac, 
one  ounce  of  salt'of  tartar,  and  one  pint  of  soft  water. 

To  remove  Grease. — Mix  four  ounces  of  fuller's  earth,  half  an  ounce  of 
pearlash,  and  lemon-juice  enough  to  make  a  stiff  paste,  which  can  be  dried 
in  balls,  and  kept  for  use.  Wet  the  greased  spot  with  cold  water,  rub  it  with 
the  ball,  dry  it,  and  then  rinse  it  with  fair  cold  water.  This  is  for  white  ar 
ticles.  For  silks  and  worsteds  use  French  chalk,  which  can  be  procured  of 
the  apothecaries.  That  which  is  soft  and  white  is  best.  Scrape  it  on  the 
greased  spot,  under  side,  and  let  it  lie  for  a  day  and  night.  Then  brush  off 
that  used,  and  renew  it  till  the  spot  disappears.  Wilmington  clay-balls  are 
equally  good.  Ink-spots  can  often  be  removed  from  white  clothes  by  rubbing 
on  common  tallow,  leaving  it  for  a  day  or  two,  and  then  washing  as  usual. 
Grease  can  be  taken  out  of  wall-paper  by  making  a,  paste  of  potter's  clay,  wa 
ter,  and  ox-gall,  and  spreading  it  on  the  paper.  When  dry,  renew  it,  till  the 
spot  disappears. 

Stains  on  floors,  from  soot  or  stove-pipes,  can  be  removed  by  washing  the 
spot  in  sulphuric  acid  and  water.  Stains  in  colored  silk  dresses  can  often  be 
removed  by  pure  water.  Those  made  by  acids,  tea,  wine,  and  fruits  can  oft 
en  be  removed  by  spirits  of  hartshorn,  diluted  with  an  equal  quantity  of  wa 
ter.  Sometimes  it  must  be  repeated  several  times. 

Tar,  Pitch,  and  Turpentine  can  be  removed  by  putting  the  spot  in  sweet- 
oil,  or  by  spreading  tallow  on  it,  and  letting  it  remain  for  twenty-four  hours. 
Then,  if  the  article  be  linen  or  cotton,  wash  it  as  usual ;  if  it  be  silk  or  worst 
ed,  rub  it  with  ether  or  spirits  of  wine. 

Lamp-Oil  can  be  removed  from  floors,  carpets,  and  other  articles  by  spread 
ing  upon  the  stain  a  paste  made  of  fuller's  earth  or  potter's  clay,  brushing  oft' 
and  renewing  it,  when  dry,  till  the  stain  is  removed.  If  gall  be  put  Into  the 
paste,  it  will  preserve  the  colors  from  injury.  When  the  stain  has  been  re 
moved,  carefully  brush  off  the  paste  with  a  soft  brush. 


WASHING,  IRONING,  AND    CLEANSING.  121. 

Oil-Paint  can  be  removed  by  rubbing  it  with  very  pure  spirits  of  turpentine. 
The  impure  spirits  leave  a  grease-spot.  Wax  can  be  removed  by  scraping  it 
off,  and  then  holding  a  red  hot  poker  near  the  spot.  Spermaceti  may  be  re 
moved  by  scraping  it  off,  then  putting  a  paper  over  the  spot^  and  applying  a 
warm  iron.  If  this  does  not  answer,  rub  on  spirits  of  wine. 

Ink-Stains  in  carpets  and  woolen  table-covers  can  be  removed  by  washing 
the  spot  in  a  liquid  composed  of  one  tea-spoonful  of  oxalic  acid  dissolved  in  a 
tea-cupful  of  warm  (not  hot)  water,  and  then  rinsing  in  cold  water.  When 
ink  is  first  spilled  on  a  woolen  carpet,  pour  on  water.immediately,  and  sop  it 
up  several  times,  and  no  stain  will  be  made.  Often  on  other  articles,  a  stream 
of  cold  water  poured  on  the  under  side  of  the  ink-spot  will  so  dilute  the  ink 
that  it  can  be  rubbed  out  in  cold  water. 

Stains  on  Varnished  Articles,  which  are  caused  by  cups  of  hot  water,  can 
be  removed  by  rubbing  them  with  lamp-oil,  and  then  with  alcohol.  Ink-stains 
can  be  taken  out  of  mahogany  by  one  tea-spoonful  of  oil  of  vitriol  mixed  with 
one  table-spoonful  of  water,  or  by  oxalic  acid  and  water.  These  must  be 
brushed  over  quickly,  and  then  washed  off  with  milk. 

Silk  Handkerchiefs  and  Ribbons  can  be  cleansed  by  using  French  chalk 
to  take  out  the  grease,  and  then  sponging  them  on  both  sides  with  lukewarm 
fair  water.  Stiffen  them  writh  gum-arabic,  and  press  them  between  white  pa 
per,  with  an  iron  not  very  hot.  A  table- spoonful  of  spirits  of  wine  to  three 
quarts  of  water  improves  it. 

Silk  Hose  or  Silk  Gloves  should  be  washed  in  warm  suds  made  with  white 
soap,  and  rinsed  in  cold  water ;  they  should  then  be  stretched  and  rubbed 
with  a  hard-rolled  flannel,  till  they  are  quite  dry.  Ironing  them  very  much 
injures  their  looks.  Wash-leather  articles  should  have  the  grease  removed 
from  them  by  French  chalk  or  magnesia ;  they  should  then  be  washed  in 
warm  suds,  and  rinsed  in  cold  water.  Light  Kid  Gloves  should  have  the 
grease  removed  from  them,  and  then  wash  them  on  the  hands  with  borax  wa 
ter  and  soft  flannel— a  tea-spoonful  to  a  tumbler  of  water.  Then  stretch  and 
press  them.  Dark  Kid  Gloves  wash  in  the  same  way. 

6 


122      THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


CHAPTER  XXIII. 

MISCELLANEOUS   ADVICE    AND   KECIPES. 

How  to  keep  cool  in  Hot  Weather. — Sit  in  a  room  covered  with  matting 
or  without  any  carpet,  and  keep  the  floor  wet  with  pure  water  and  a  water 
ing-pot.  In  hot  nights,  place  a  double  wet  sheet  on  the  bed  and  a  woolen 
blanket  over  it,  and  it  will  cool  the  bed  which  is  heated  through  the  day,  and 
does  not  cool  as  fast  as  the  evening  air.  A  hot  bed  is  often  the  cause  of 
sleeplessness.  Wear  wristlets  and  anklets  of  wet  flannel.  Shut  all  doors 
and  windows  early  in  the  morning  to  keep  in  cool  air,  and  let  in  air  only 
through  windows  that  are  on  the  shady  side  of  the  house.  If  chambers  open 
upon  the  hot  roofs  of  piazzas  or  porticoes,  cover  them  with  clean  straw  or  hay, 
and  wet  them  with  a  watering-pot.  In  all  these  cases,  the  heat  is  taken  from 
the  air  and  from  all  surrounding  things  by  the  absorption  of  heat  as  the  wa 
ter  changes  to  vapor. 

Indelible  Ink. — Put  six  cents'  worth  of  lunar  caustic  in  a  small  phial,  and 
fill  with  rain-water.  To  prepare  the  cloth,  put  a  great-spoonful  of  gum-ara 
bic  into  a  larger  bottle,  with  a  drachm  of  salt  of  tartar,  fill  with  water,  and, 
when  dissolved,  wet  the  cloth,  and  press  it  smooth  with  a  warm  (not  hot)  iron. 
Put  the  articles,  when  marked,  in  the  sun. 

To  preserve  Eggs. — Pack  eggs  in  a  jar  small  end  downward,  and  then  pour 
in  a  mixture  of  four  quarts  of  slacked  lime,  two  table-spoonfuls  of  cream  tar 
tar,  and  ttvo  of  salt.  This  will  cover  about  nine  dozen  for  several  months. 

To  prevent  Earthen,  Glass,  and  Iron  Ware  from  being  easily  broken. — Put 
them  in  cold  water,  and  heat  till  boiling,  and  cool  gradually. 

A  good  Cement  for  broken  Earthen  and  Glass. — Mix  Russian  isinglass  in 
white  brandy,  forming  a  thick  jelly  when  cool.  Strain  and  cork.  When  us 
ing  it,  rub  it  on  the  broken  edges,  and  hold  them  together  three  or  four  min-. 
utes. 

To  keep  Knives  from  Rust  and  other  Injury. — Rub  bright,  and  wrap  in 
thick  brown  paper.  Never  let  knife-handles  lie  in  water,  and  do  not  let  their 
blades  stay  in  very  hot  water,  as  the  heat  expands  the  iron,  and  makes  handles 
crack. 

To  cleanse  or  renovate  Furniture. — White  spots  on  furniture  remove  by 
camphene,  or  sometimes  by  oil  or  spirits  of  turpentine.  Remove  mortar- 


MISCELLANEOUS   ADVICE   AND   KECIPES,  123 

spots  with  warm  vinegar,  and  paint-spots  with  camphene  or  burning-fluid. 
Powdered  pumice-stone  is  better  than  sand  to  clean  paint."  To  polish  unvar 
nished  furniture,  rub  on  two  ounces  of  bees-wax,  half  an  ounce  of  alconet 
root,  melted  together,  and,  when  cooled,  two  ounces  of  spirits  of  wine,  and 
half  a  pint  of  spirits  of  turpentine. 

To  clean  Silver. — Wet  whiting  with  liquid  hartshorn,  and  this  will  remove 
black  spots.  Or  boil  half  an  ounce  of  pulverized  hartshorn  in  a  pint  of  water, 
and  pour  it  into  rags,  dry  them,  and  use  to  cleanse  silver.  Polish  with  wash- 
leather. 

To  cleanse  Wall-Paper. — Wipe  with  a  clean  pillow-case  on  a  broom,  and 
brush  gently.  Rub  bad  spots  with  soft  bread-crumbs  gently. 

To  Purify  a  Well. — Get  out  the  water,  and  then  put  in  three  or  four  quarts 
of  quick-lime.  Any  well  long  unused  should  be  thus  cleansed. 

How  to  treat  Roses  and  other  Plants. — Water  them  daily  with  water  steep 
ed  in  wood-ashes.  To  destroy  slugs,  scatter  ashes  over  the  plant  at  night 
before  the  dew  falls,  or  before  a  coming  shower.  Water  all  plants  with  wash 
ing-day  suds,  and  it  makes  them  flourish.  Scatter  salt  in  gravel-walks  to 
get  out  grass  and  weeds.  Use  old  brine  for  this  purpose.  Use  saw-dust  to 
manure  plants ;  also  wood-ashes  ;  even  that  used  to  make  lye  is  good. 

Easy  Way  to  keep  Grapes.— When  not  dead  ripe,  have  them  free  from 
dampness,  take  out  the  decayed,  and  wrap  each  bunch  in  cotton,  putting  only 
two  layers  in  a  box.  Keep  in  a  dry,  cool  room,  where  they  will  not  freeze. 

Snow  for  Eggs.— Two  table-spoonfuls  of  snow  strewed  in  quickly,  and  baked 
immediately,  is  equal  to  one  egg  in  puddings  or  pan-cakes. 

Paper  to  keep  Preserves. — Soft  paper  dipped  in  the  white  of  an  egg  is  the 
best  cover  for  jellies  and  pickles.  Turn  it  over  the  rim. 

To  make  Butter  cool  in  hot  Weather.— Set  it  on  a  bit  of  brick,  cover  with  a 
flower-pot,  and  wrap  a  wet  cloth  around  the  pot.  The  evaporation  cools  it  as 
well  as  ice. 

To  stop  Cracks  in  Iron.— Mix  ashes  an/1  common  salt  and  a  little  water, 
and  fill  the  cracks. 

To  stop  Creaking  Hinges.— Put  on  oil. 

To  stop  Creaking  Doors  and  make  Drawers  slide  easily.— Rub  on  hard 
soap. 

To  renovate  Black  Silk.— Wash  in  cold  tea  or  coffee,  with  a  little  sugar  in 
them.  Put  in  a  little  ink  if  very  rusty.  Drain  and  do  not  wring,  and  iron 
on  the  wrong  side. 


124       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

Another  Way  to  clean  Kid  Gloves. — Rub  them  lightly  with  benzine,  and,  as 
they  dry,  with  pearl-powder.  Expose  to  the  air  to  remove  the  smell. 

To  remove  Grease-Spots. — Put  an  ounce  of  powdered  borax  to  a  quart  of 
boiling  water.  Wash  with  this,  and  keep  it  corked  for  further  use. 

To  get  rid  of  Rats  and  Mice. — A  cat  is  the  best  remedy.  Another  is  to 
half  fill  a  tub  with  water,  and  sprinkle  oats  and  meal  on  the  top.  For  a  while 
they  will  be  deceived,  jump  in,  and  be  drowned  or  caught. 

ODDS  AND  ENDS. 

There  are  certain  odds  and  ends  where  every  housekeeper 
will  gain  much  by  having  a  regular  time  to  attend  them.  Let 
this  time  be  the  last  Saturday  forenoon  in  every  month,  or 
any  other  time  more  agreeable ;  but  let  there  be  a  regular 
fixed  time  once  a  month  in  which  the  housekeeper  will  attend 
to  the  following  things : 

First.  Go  around  to  every  room,  drawer,  and  closet  in  the 
house,  and  see  what  is  out  of  order,  and  what  needs  to  be 
done,  and  make  arrangements  as  to  time  and  manner  of 
doing  it. 

Second.  Examine  the  store-closet,  and  see  if  there  is  a  prop 
er  supply  of  all  articles  needed  there. 

Third.  Go  to  the  cellar,  and  see  if  the  salted  provision, 
vegetables,  pickles,  vinegar,  and  all  other  articles  stored  in 
the  cellar  are  in  proper  order,  and  examine  all  the  preserves 
and  jellies. 

Fourth.  Examine  the  trunk  or  closet  of  family  linen,  and 
see  what  needs  to  be  repaired  and  renewed. 

Fifth.  See  if  there  is  a  supply  of  dish-towels,  dish-cloths, 
bags,  holders,  floor-cloths,  dust-cloths,  wrapping-paper,  twine, 
lamp-wicks,  and  all  other  articles  needed  in  kitchen  Avork. 

Sixth.  Count  over  the  spoons,  knives,  and  forks,  and  ex 
amine  all  the  various  household  utensils,  to  see  what  need  re 
placing,  and  what  should  be  repaired. 

Seventh.  Have  in  a  box  a  hammer,  tacks,  pincers,  gimlets, 
nails,  screws,  screw-driver,  small  saw,  and  two  sizes  of  chisels 
for  emergencies  when  no  regular  workman  is  at  hand.  Also 
be  prepared  to  set  glass.  Every  lady  should  be  able  in  em 
ergency  to  do  such  jobs  herself. 


MISCELLANEOUS   ADVICE    AND   EECIPES.  125 

A  housekeeper  who.  will  have  a  regular  time  for  attending 
to  these  particulars  will  find  her  whole  family  machinery 
moving  easily  and  well ;  but  one  who  does  not  will  con 
stantly  be  finding  something  out  of  joint,  and  an  unquiet, 
secret  apprehension  of  duties  left  undone  or  forgotten,  which 
no  other  method  will  so  effectually  remove. 

A  housekeeper  will  often  be  much  annoyed  by  the  accumu 
lation  of  articles  not  immediately  needed,  that  must  be  saved 
for  future  use.  The  following  method,  adopted  by  a  thrifty 
housekeeper,  may  be  imitated  with  advantage.  She  bought 
some  cheap  calico,  and  made  bags  of  various  sizes,  and  wrote 
the  following  labels  with  indelible  ink  on  a  bit  of  broad  tape, 
and  sewed  them  on  one  side  of  the  bags :  Old  Linens,  Old 
Cottons,  Old  black  Silks,  Old  colored  Silks,  Old  Stockings, 
Old  colored  Woolens,  Old  Flannels,  New  Linen,  New  Cotton, 
New  Woolens,  New  Silks,  Pieces  of  Dresses,  Pieces  of  Boys' 
Clothes,  etc.  These  bags  were  hung  around  a  closet,  and 
filled  with  the  above  articles,  and  then  it  was  known  where 
to  look  for  each,  and  where  to  put  each  when  not  in  use. 

Another  excellent  plan,  for  the  table,  is  for  a  housekeeper 
once  a  month  to  make  out  a  bill  of  fare  for  the  four  weeks 
to  come.  To  do  this,  let  hej-  look  over  this  book,  and  find  out 
what  kind  of  dishes  the  season  of  the  year  and  her  own  stores 
will  enable  her  to  provide,  and  then  make  out  a  list  of  the 
dishes  she  will  provide  through  the  month,  so  as  to  have  an 
agreeable  variety  for  breakfast,  dinners,  and  suppers.  Some 
systematic  arrangement  of  this  kind  at  regular  periods  will 
secure^great  comfort  and  enjoyment  to  a  family,  and  prevent 
that  monotonous  round  so  common  in  many  families. 


PAET   SECOND. 

CHAPTER  I. 

NEEDFUL   SCIENCE    AND   TRAINING   FOE   THE    FAMILY    STATE. 

THAT  women  need  as  much  and  even  more  scientific  and 
practical  training  for  their  appropriate  business  than  men, 
arises  from  the  fact  that  they  must  perform  duties  quite  as 
difficult  and  important,  and  a  much  greater  variety  of  them. 
A  man  usually  selects  only  one  branch  of  business  for  a  pro 
fession,  and,  after  his  school  education,  secures  an  apprentice 
ship  of  years  to  perfect  his  practical  skill ;  and  thus  a  success 
is  attained  which  would  be  impossible  were  he  to  practice 
various  trades  and  professions. 

Now  let  us  notice  what  science  and  training  are  needed 
for  the  various  and  difficult  duties  that  are  demanded  of 
woman  in  her  ordinary  relations  as  wife,  mother,  housekeep 
er,  and  the  mistress  of  servants. 

First,  the  department  of  a  housekeeper  demands  some 
knowledge  of  all  the  arts  and  sciences  connected  with  the 
proper  construction  of  a  family  dwelling. 

In  communities  destitute  of  intelligent  artisans,  a  widow, 
or  a  woman  whose  husband  has  not  time  or  ability  to  direct, 
on  building  a  house,  would  need  for  guidance  the  leading 
principles  of  architecture,  pneumatics,  hydrostatics,  calorifica 
tion,  and  several  other  connected  sciences,  in  order  to  secure 
architectural  beauty,  healthful  heating  and  ventilation,  and 
the  economical  and  convenient  arrangements  for  labor  and 
comfort.  A  housekeeper  properly  instructed  in  these  prin 
ciples  would  know  how  to  secure  chimneys  that  will  not 
smoke,  the  most  economical  furnaces  and  stoves,  and  those 
that  will  be  sure  to  "  draw."  She  would  know  how  dampers 
and  air-boxes  should  be  placed  and  regulated,  how  to  pre 
vent  or  remedy  gas  escapes,  leaking  water-pipes,  poisonous 


128       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

recession  of  sewers,  slamming  shutters,  bells  that  will  not 
ring,  blinds  that  will  not  fasten,  and  doors  that  will  not  lock 
or  catch.  She  will  understand  about  ball-cocks,  and  high 
and  low  pressure  on  water-pipes  and  boilers,  and  many  oth 
er  mysteries  which  make  a  woman  the  helpless  victim  of 
plumbers  and  other  jobbers  often  as  blundering  and  ignorant 
as  herself.  She  would  know  what  kind  of  wood-work  saves 
labor,  how  to  prevent  its  shrinkage,  when  to  use  paint,  and 
what  kind  is  best,  and  many  other  details  of  knowledge  need 
ed  in  circumstances  to  which  any  daughter  of  wealth  is  lia 
ble:  knowledge  which  could  be  gained  with  less  time  and 
labor  than  is  now  given  in  public  schools  to  geometry  and 
algebra. 

On  supposition  of  a  yard  and  garden,  with  young  boys 
and  domestic  animals  under  her  care,  she  would  need  the 
first  principles  of  landscape  gardening,  floriculture,  horticul 
ture,  fruit  culture,  and  agriculture;  also,  the  fitting  and  fur 
nishing  of  accommodations  and  provision  for  domestic  ani 
mals.  And  to  gain  this  knowledge  would  demand  less  time 
than  young  girls  often  give  to  picking  pretty  flowers  to 
pieces  and  saying  hard  names  over  them,  or  storing  them  in 
herbariums  never  used.  And  yet  botany  might  be  so  taught 
as  to  be  practically  useful. 

Next,  in  selecting  furniture,  a  woman  so  instructed  would 
know  when  glue  and  nails  are  improperly  used  instead  of 
the  needed  dovetailing  and  mortising.  She  would  know 
when  drawers,  tables,  and  chairs  were  properly  made,  and 
when  brooms,  pots,  saucepans,  and  coal-scuttles  would  last 
well  and  do  proper  service.  She  would  know  the  best  col 
ors  and  materials  for  carpets,  curtains,  bed  and  house  linen, 
and  numerous  other  practical  details  as  easily  learned  as  the 
construction  of  "  bivalves "  and  "  multivalves,"  and  other 
particulars  in  natural  history  now  studied,  and,  being  of  no 
practical  use,  speedily  forgotten. 

Next,  in  the  ornamentation  of  a  house,  she  will  need  the 
general  principles  that  guide  in  the  making  or  selection  of 
pictures,  statuary,  in  drawing,  painting,  music,  arid  all  the 
fine  arts  that  render  a  home  so  beautiful  and  attractive. 

Next  comes  all  involved  in  the  cleansing,  neatness,  and 


NEEDFUL    SCIENCE    AND   TRAINING.  129 

order  of  houses  filled  with  sofas,  ottomans,  curtains,  pictures, 
musical  instruments,  and  all  the  varied  collection  of  beauti 
ful  and  frail  ornaments  or  curiosities  so  common.  Every 
girl  should  be  taught  to  know  the  right  and  the  wrong  way 
of  protecting  or  cleansing  every  article,  from  the  rich  picture- 
frames  and  frescoes  to  the  humblest  crockery  and  stew-pan. 
And  this  would  include  much  scientific  knowledge  as  well 
as  practical  training. 

Next  comes  the  selection  of  healthful  food,  the  proper  care 
of  it,  and  the  most  economical  and  suitable  modes  of  cook 
ing.  Here  are  demanded  the  first  principles  of  physiology, 
animal  chemistry,  and  domestic  hygiene,  with  the  practical 
applications.  Thus  instructed,  the  housekeeper  will  know 
the  good  or  bad  condition  of  meats,  milk,  bread,  butter,  and 
all  groceries.  And  a  class  could  be  taken  to  a  market  or 
grocery  for  illustration,  as  easily  as  to  a  museum  or  the  field 
for  illustrations  of  mineralogy  or  botany.  All  this  should 
be  done  before  a  young  girl  has  the  heavy  responsibilities  of 
housekeeper,  wife,  mother,  and  nurse.  The  art  of  cookery, 
in  all  its  departments,  has  received  more  attention  than  any 
other  domestic  duty  in  former  days ;  but  at  the  present  time 
no  systematic  mode  is  devised  for  training  a  young  girl  to 
superintend  and  instruct  servants  in  this  complicated  duty, 
on  which  the  health  and  comfort  of  a  family  so  much  depend. 

Next,  in  providing  family  clothing  and  in  the  care  of 
household  stuffs,  she  will  know  how  to  do  and  to  teach  in 
the  best  manner  plain  sewing,  hemming,  darning,  mending, 
and  the  use  of  a  sewing-machine,  thus  cultivating  ingenuity, 
dexterity,  and  common  sense  in  judging  the  best  way  of  do 
ing  things  and  deciding  what  is  worth  doing  and  what  is 
not.  She  will  exercise  good  taste  and  good  judgment  in 
dress  for  herself  and  family,  in  the  selection  of  materials,  in 
the  adaptation  of  colors  and  fashion  to  age,  shape,  and  em 
ployments,  and  in  the  avoidance  of  unhealthful  and  absurd 
fashions ;  and  she  will  have  such  knowledge  of  domestic 
chemistry  as  is  needed  in  the  cleansing,  dyeing,  and  preser 
vation  of  household  clothing  and  stuffs. 

Next  come's  all  involved  in  the  care  of  health.     This  again 

involves  the  first  principles  of  animal  and  domestic  chemis- 

6* 


130       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

try,  hydrostatics,  pneumatics,  caloric,  light,  electricity,  and 
especially  hygiene  and  therapeutics.-  A  housekeeper  in 
structed  in  these  will  have  pure  water,  pure  air,  much  sun 
light,  beds  and  clothes  well  cleansed,  every  arrangement  for 
cleanliness  and  comfort,  and  all  that  tends  to  prevent  disease 
or  retard  its  first  approaches.  And  her  knowledge  and  skill 
she  will  transmit  to  the  children  and  servants  under  her 
care,  while  the  dumb  animals  of  her  establishment  will  share 
in  the  blessings  secured  by  her  scientific  knowledge  and 
trained  skill. 

Next  comes  the  care  of  family  expenses  in  all  departments 
of  economy,  and  in  which  science  and  training  are  also  de 
manded  :  to  this  add  the  enforcement  of  system  and  order, 
hospitalities  to  relatives,  friends,  and  the  homeless,  the  claims 
of  society  as  to  calls,  social  gatherings,  the  sick,  the  poor,  be 
nevolent  associations,  school  and  religious  duties. 

Not  the  least  of  the  onerous  duties  of  a  housekeeper  is 
the  training  and  government  of  servants  of  all  kinds  of  dis 
positions,  habits,  nationalities,  and  religions. 

All  these  multiplied  and  diverse  duties  are  demanded  of 
every  woman,  whether  married  or  single,  who  becomes  mis 
tress  of  a  house. 

The  distinctive  duties  of  wife  and  mother  are  such  that 
both  science  and  training  are  of  the  greatest  consequence, 
and  a  dreadful  amount  of  suffering  has  resulted  from  want 
of  such  proper  instruction.  One  of  the  most  important  of 
these  duties  is  the  care  of  new-born  infants  and  their  moth 
ers.  Thousands  of  young  infants  perish  and  young  mothers 
are  made  sufferers  for  life  for  want  of  science  and  training 
in  the  mothers  and  monthly  nurses. 

Then  the  helpers  in  the  nursery  have  a  daily  control  of 
the  safety,  health,  temper,  and  morals  of  young  children ; 
and  a  conscientious,  careful,  affectionate  woman,  instructed 
in  the  care  of  health  and  remedies  for  sudden  accidents,  is 
a  rare  treasure.  These  arduous  duties  are  now  extensively 
given  to  the  inexperienced  and  the  ignorant.  It  is  a  mourn 
ful  fact  that  more  science  and  care  are  given  by  professional 
trainers  to  the  offspring  of  horses,  cows,  sheep,  and  hogs, 
than  to  the  larger  portion  of  children  of  the  American  peo- 


HEEDFUL  SCIENCE  AND  TRAINING.  131 

pie.  Thus  comes  the  fact  that  the  mortality  of  the  human 
offspring  greatly  exceeds  that  of  the  lower  animals. 

The  most  difficult  and  important  duties  of  a  woman  are 
those  of  an  educator  in  the  family  and  the  school.  In  the 
nursery,  children  are  taught  the  care  of  their  bodies,  the  use 
of  language,  the  nature  and  properties  of  the  world  around 
them,  and  many  social  and  moral  duties,  all  before  books 
are  used.  Then  it  is  a  mother's  duty  to  select  the  school 
teacher,  and  so  to  supervise,  that  health  and  intellectual 
training  shall  be  duly  secured.  To  this  add  the  duties  of 
training  and  controlling  the  helpers  in  the  nursery  and 
kitchen,  and  to  a  housekeeper  and  mother  the  duties  of  an 
educator  stand  first  on  the  roll  of  responsibilities. 

But  the  most  weighty  of  all  human  responsibilities  that 
rest  upon  every  housekeeper,  whether  mother  or  only  mis 
tress  of  servants,  are  those  which  are  consequent  on  the  dis 
tinctive  teachings  of  Jesus  Christ ;  for,  as  the  general  rule, 
it  is  the  mistress  who  is  the  chief  minister  of  religion  in  the 
family  state. 

And  this  is  the  age  above  all  the  past,  when  all  the  foun 
dations  of  religious  faith  are  being  undermined,  and  all  the 
most  important  principles  of  morals  assailed.  What  is  the 
conscientious  woman  to  do,  when  the  truth  and  authority  of 
the  Bible,  the  doctrine  of  immortality  after  death,  and  even 
the  existence  of  a  God,  are  attacked,  not  only  in  newspapers 
and  books,  but  even  in  respectable  pulpit  ministries  ?  Sure 
ly,  if  she  is  to  be  prepared  by  culture,  argument,*  and  reflec 
tion  for  any  of  her  many  responsibilities,  it  is  for  those  she 
is  to  bear  as  the  religious  educator  of  the  family  state.  This 
topic  will  be  referred  to  more  definitely  in  the  chapters  on 
the  Training  of  Children  and  Care  of  Servants,  and  in  a  note 
at  the  close  of  this  volume. 

It  is  for  want  of  facilities  for  the  proper  scientific  training 
of  women  for  these  multiform  duties  that  they  are  so  gener 
ally  not  educated  to  be  healthy,  or  economical,  or  industri 
ous,  or  properly  qualified  to  be  "happy  wives,  or  to  train  chil 
dren  and  servants,  or  to  preserve  health  in  families  and 
schools,  or  to  practice  a  wise  economy  in  the  various  depart 
ments  of  the  family  state.  It  is  for  want  of  such  scientific 


132       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

training  that  the  most  important  duties  of  the  family,  being 
disgraced  and  undervalued,  are  forsaken  by  the  cultivated 
and  refined,  and,  passing  to  the  unskilled  and  vulgar,  secure 
neither  honorable  social  position  nor  liberal  rewards.  The 
poorest  teacher  of  music,  drawing,  or  French  has  higher  po 
sition  and  reward  than  those  who  perform  the  most  scientific, 
sacred,  and  difficult  duties  of  the  family  state. 

The  true  remedy  for  this  state  of  things  is  to  provide  as 
liberally  for  the  scientific  training  of  woman  for  her  profes 
sion  as  men  have  provided  for  theirs.  A  wide-spread  at 
tempt  is  organizing  for  the  establishment  of  institutions  to 
coyer  this  very  ground  of  educating  woman  for  the  specific 
duties  of  her  profession.  But  there  are  many  thousands  who 
are  already  beyond  the  reach  of  such  instruction,  and  thou 
sands  of  others  who  could  never  avail  themselves  of  it ;  and 
certain  it  is,  that  a  gathering  together,  in  a  compact  volume 
like  the  present  one,  of  many  facts  and  ideas  bearing  upon 
these  all-important  topics,  will  be  of  great  advantage  to  read 
ers,  especially  in  remote  districts,  far  from  the  conveniences 
of  cities. 


A    HEALTHFUL   AND    ECONOMICAL   HOUSE.  133 


CHAPTER  II. 

A   HEALTHFUL   AND    ECONOMICAL   HOUSE. 

AT  the  head  of  this  chapter  is  a  sketch  of  what  may  be 
properly  called  a  Christian  house;  that  is,  a  house  contrived 
for  the  express  purpose  of  enabling  every  member  of  a  fam 
ily  to  labor  with  the  hands  for  the  common  good,  and  by 
modes  at  once  healthful,  economical,  and  tasteful. 

In  the  following  drawings  are  presented  modes  of  econ 
omizing  time,  labor,  and  expense  by  the  dose  packing  of  con 
veniences.  By  such  methods,  small  and  economical  houses 


134 


THE  HOUSEKEEPEK  AXD  HEALTHKEEPER. 

Fig.  7. 


43  X  25 

INSIDE 


10  FEET 
FROM  FLOOR  TO  CE/L/NG 


DRAWING    ROOM 
25  X  16 


<  D 

N 

N 


can  be  made  to  secure  most  of  the  comforts  and  many  of 
the  refinements  of  large  and  expensive  ones.  The  cottage 
at  the  head  of  this  chapter  is  projected  on  a  plan  which  can 


A    HEALTHFUL   AXD   ECONOMICAL    HOUSE. 


135 


Fig.  8. 


be  adapted  to  a  warm  or  cold  climate 

with  little  change.     By  adding  another 

story,  it  would  serve  a  large  family. 
Fig.  7  shows  the  ground-plan  of  the 

first  floor,  the  proportions  being  marked 

in  the  drawing.     The  piazzas  each  side 

of  the  front  projection  have  sliding- win 
dows  to  the  floor,  and  can,  by  glazed 

sashes,  be  made  greenhouses  in  winter. 

In  a  warm  climate,  piazzas  can  be  made 

at  the  back  side  also. 

The  leading  aim  is  to  show  how  time, 

labor,  and  expense  are  saved,  not  only 

in  the  building,  but  in  furniture  and  its 

arrangement.      The  conservatories  are 

appendages    not   necessary   to    house 
keeping,  but  useful  in  many  ways. 

The  entry  has  arched  recesses  behind  the  front  doors,  (Fig. 

8,)  furnished  with  hooks  for  over-clothes  in  both — a  box  for 

overshoes  in  one, 
and  a  stand  for  um 
brellas  in  the  other. 
The  roof  of  the  re 
cess  is  for  statu 
ettes,  busts,  or  flow 
ers.  The  stairs  turn 
twice  with  broad 
steps,  making  a  re 
cess  at  the  lower 
landing,  where  a  ta 
ble  is  set  with  a  vase 
of  flowers,  (Fig.  9.) 
On  one  side  of  the 
recess  is  a  closet, 
arched  to  corre 
spond  with  the  arch 
over  the  stairs.  A 
SJA|R  bracket  over  the 
LANDING  first  broad  stair, 


CLOSET         RECESS 


136 


THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


with  flowers  or  statuettes,  is  visible  from  the  entrance,  and 
pictures  can  be  hung  as  in  the  drawing. 

The  large  room  on  the  left  can  be  made  to  serve  the  pur 
pose  of  several  rooms  by  means  of  a  movable  screen.  By 
shifting  this  rolling  screen  from  one  part  of  the  room  to  an 
other,  two  apartments  are  always  available,  of  any  desired 
size  within  the  limits  of  the  large  room.  One  side  of  the 
screen  fronts  what  may  be  used  for  the  parlor  or  sitting-room  ; 
the  other  side  is  arranged  for  bedroom  conveniences.  Of 
this,  Fig.  10  shows  the  front  side;  covered  first  with  strong 


ROLLERS 


canvas,  stretched  and  nailed  on.  Over  this  is  pasted  panel- 
paper,  and  the  upper  part  is  made  to  resemble  an  ornament 
al  cornice  by  fresco-paper.  Pictures  can  be  hung  in  the 
panels,  or  be  pasted  on  and  varnished  with  white  varnish. 
To  prevent  the  absorption  of  the  varnish,  a  wash  of  gum 
isinglass  (fish-glue)  must  be  applied  twice. 

Fig.  11  shows  the  back  or  inside  of  the  movable  screen, 
toward  the  part  of  the  room  used  as  the  bedroom.  On  one 
side,  and  at  the  top  and  bottom,  it  has  shelves  with  shelf- 


A   HEALTHFUL   AND    ECONOMICAL    HOUSE. 


137 


Fig.  11. 
CEILING 


Fig.  12. 


boxes,  which  are  cheaper  and  better  than  drawers,  and  much 

preferred  by  those   using  them.     Handles  are  cut  in  the 

front  and  back  side,  as  seen  in  Fig.  12.     Half  an  inch  space 

must  be  between  the  box  and  the 

shelf  over  it,  and  as  much  each 

side,  s*o  that  it  can  be  taken  out 

and  put  in  easily.     The  central 

part  of  the  screen's  interior  is  a 

wardrobe. 

This  screen  must  be  so  high  as  nearly  to  reach  the  ceiling, 
in  order  to  prevent  it  from  overturning.  It  is  to  fill  the 
width  of  the  room,  except  two  feet  on  each  side.  A  project 
ing  cleat  or  strip,  reaching  nearly  to  the  top  of  the  screen, 
three  inches  wide,  is  to  be  screwed  to  the  front  sides,  on 
which  light  frame  doors  are  to  be  hung,  covered  with  canvas 
and  panel-paper  like  the  front  of  the  screen.  The  inside  of 
these  doors  is  furnished  with  hook  for  clothing,  for  which 
the  projection  makes  room.  The  whole  screen  is  to  be  eight- 


138 


THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 


een  inches  deep  at  the  top  and  two  feet  deep  at  the  base, 
giving  a  solid  foundation.  It  is  moved  on  four  wooden  roll 
ers,  one  foot  long  and  four  inches  in  diameter.  The  pivots 
of  the  rollers  and  the  parts  where  there  is  friction  must  be 
rubbed  with  hard  soap,  and  then  a  child  can  move  the  whole 
easily. 

A  curtain  is  to  be  hung  across  the  whole  interior  of  the 
screen  by  rings,  on  a  strong  wire.  The  curtain  should  be 
in  three  parts,  with  lead  or  large  nails  in  the  hems  to  keep 
it  in  place.  The  wood-work  must  be  put  together  with 
screws,  as  the  screen  is  too  large  to  pass  through  a  door. 


Fier.  1 


At  the  end  of  the  room,  behind  the  screen,  are  two  couches, 
to  be  run  one  under  the  other,  as  in  Fig.  13.     The  upper  one 
is  made  with  four  posts,  each  three  feet  high  and  three  inch 
es  square,  set  on  casters  two  inches  high.     The  frame  is  to 
be  fourteen  inches  from  the  floor,  seven  feet  long,  two  feet 
four  inches  wide,  and  three  inches  in  thickness.     At  the  head 
and  at   the  foot  is   to  be   screwed   a 
notched  two -inch  board,  three  inches 

LJ    1 1     I — I    |    wide,  as  in  Fig.  14.     The  mortises  are 

to  be  one  inch  wide  and  deep,  and  one 

inch  apart,  to  receive  slats  made  of  ash,  oak,  or  spruce,  one 
inch  square,  placed  lengthwise  of  the  couch.  The  siats  being 
small,  and  so  near  together,  and  running  lengthwise,  make  a 
better  spring  frame  than  wire  coils.  If  they  warp,  they  can 
be  turned.  They  must  not  be  fastened  at  the  ends,  except 


A  HEALTHFUL  AND   ECONOMICAL   HOUSE. 


139 


Fiar.  15. 


by  insertion  in  the  notches.     Across  the  posts,  and  of  equal 
height  with  them,  are  to  be  screwed  head  and  foot  boards. 

The  under  couch  is  like  the  upper,  except  these  dimen 
sions:  posts,  nine  inches  high,  including  casters;  frame,  six 
feet  two  inches  long,  two  feet  four  inches  wide.  The  frame 
should  be  as  near  the  floor  as  possible,  resting  on  the  casters. 

The  most  healthful  and  comfortable  mattress  is  made  by 
a  case,  open  in  the 
centre  and  fastened 
together   with    but 
tons,  as   in  Fig.  15; 
to  be  filled  with  oat 
straw,  which  is  soft 
er  than  wheat  or  rye.     This  can  be  adjusted  to  the  figure, 
and  often  renewed. 

Fig.  16  represents  the  upper  couch  when  covered,  and  the 
under  couch  put  beneath  it.  The  cover-lid  should  match  the 
curtain  of  the  screen ;  and  the  pillows,  by  day,  should  have  a 
case  of  the  same. 


I 


Fig.  16. 


Fig.  17. 


Fig.  17  is  an  ottoman,  made  as  a  box,  with  a  lid  on  hinges. 
A  cushion  is  fastened  to  this  lid  by  strings  at  each  corner, 
passing  through  holes  in  the  box  lid  and  tied  inside.  The 
cushion  to  be  cut  square,  with  side  pieces ;  stuffed  with  hair, 
and  stitched  through  like  a  mattress.  Side  handles  are 
made  by  cords  fastened  inside  with  knots.  The  box  must 
be  two  inches  larger  at  the  bottom  than  at  the  top,  and  the 
lid  and  cushion  the  same  size  as  the  bottom,  to  give  it  a 
tasteful  shape.  This  ottoman  is  set  on  casters,  and  is  a  great 
convenience  for  holding  articles,  while  serving  also  as  a  seat. 

The  expense  of  the  screen,  where  lumber  averages  four 
dollars  a  hundred,  and  carpenter  labor  three  dollars  a  day, 
would  be  about  thirty  dollars,  and  the  two  couches  about 


140       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

six  dollars.  The  material  for  covering  might  be  cheap  and 
yet  pretty.  A  woman  with  these  directions,  and  a  son  or 
husband  who  would  use  plane  and  saw,  could  thus  secure 
much  additional  room,  and  also  what  amounts  to  two  bu 
reaus,  two  large  trunks,  one  large  wardrobe,  and  a  wash- 
stand,  for  less  than  twenty  dollars — the  mere  cost  of  mate 
rials.  The  screen  and  couches  can  be  so  arranged  as  to  have 
one  room  serve  first  as  a  large  and  airy  sleeping-room;  then, 
in  the  morning,  it  may  be  used  as  sitting-room  one  side  of 
the  screen,  and  breakfast-room  the  other;  and  lastly,  through 
the  day  it  can  be  made  a  large  parlor  on  the  front  side,  and 
a  sewing  or  retiring-room  the  other  side.  The  needless  spaces 
usually  devoted  to  kitchen,  entries,  halls,  back-stairs,  pan 
tries,  store-rooms,  and  closets,  by  this  method  would  be  used 
in  adding  to  the  size  of  the  large  room,  so  variously  used  by 
day  and  by  night. 

Fig.  18  is  an  enlarged  plan  of  the  kitchen  and  stove-room. 
The  chimney  and  stove-room,  are  contrived  to  ventilate  the 
whole  house. 

Between  the  two  rooms  glazed  sliding-doors,  passing  each 
other,  serve  to  shut  out  heat  and  smells  from  the  kitchen. 
The  sides  of  the  stove-room  must  be  lined  with  shelves; 
those  on  the  side  by  the  cellar  stairs,  to  be  one  foot  wide  and 
eighteen  inches  apart ;  on  the  other  side,  shelves  may  be  nar 
rower,  eight  inches  wide  and  nine  inches  apart.  Boxes  with 
lids,  to  receive  stove  utensils,  must  be  placed  near  the  stove. 

On  these  shelves,  and  in  the  closet  and  boxes,  can  be 
placed  every  material  used  for  cooking,  all  the  table  and 
cooking  utensils,  and  all  the  articles  used  in  house-work,  and 
yet  much  spare  room  will  be  left.  The  cook's  galley  in  a 
steamship  has  every  article  and  utensil  used  in  cooking  for 
two  hundred  persons,  in  a  space  not  larger  than  this  stove- 
room,  and  so  arranged  that  with  one  or  two  steps  the  cook 
can  reach  all  he  uses. 

In  contrast  to  this,  in  most  large  houses,  the  table  furni 
ture,  the  cooking  materials  and  utensils,  the  sink,  and  the 
eating-room,  are  at  such  distances  apart,  that  half  the  time 
and  strength  is  employed  in  walking  back  and  forth  to  col 
lect  and  return  the  articles  used. 


A   HEALTHFUL   AND    ECONOMICAL   HOUSE. 

Fig.  18. 


141 


COOK 


DRAIN 


SINK 

t> 

03 


KITCHEN 

9X9 


LAUDING 


142 


THE  HOUSEKEEPER  AND  HEALTHKEEFEK* 


Fig.  19  is  an  enlarged  plan  of  the  sink  and  cooking-form. 
Two  windows  make  a  better  circulation  of  air  in  warm 
weather,  by  having  one  open  at  top  and  the  other  at  the 
bottom,  while  the  light  is  better  adjusted  for  working,  in 
case  of  weak  eyes. 

Fijr.  10. 


The  flour-barrel  just  fills  the  closet,  which  has  a  door  for 
admission,  and  a  lid  to  raise  when  used.  Beside  it  is  the 
form  for  cooking,  with  a  molding  -  board  laid  on  it ;  one 
side  used  for  preparing  vegetables  and  meat,  and  the  other 
for  molding  bread.  The  sink  has  two  pumps,  for  well  and 
for  rain-water — one  having  a  forcing  power  to  throw  water 
into  the  reservoir  in  the  garret,  which  supplies  the  water- 
closet  and  bath-room.  On  the  other  side  of  the  sink  is  the 


A    HEALTHFUL   AND    ECONOMICAL   HOUSE.  143 

dish-drainer,  with  a  ledge  on  the  edge  next  the  sink,  to  hold 
the  dishes,  and  grooves  cut  to  let  the  water  drain  into  the 
sink.  It  has  hinges,  so  that  it  can  either  rest  on  the  cook- 
form  or  be  turned  over  and  cover  the- sink.  Under  the  sink 
are  shelf-boxes  placed  on  two  shelves  run  into  grooves,  with 
other  grooves  above  and  below,  so  that  one  may  move  the 
shelves  and  increase  or  diminish  the  spaces  between.  The 
shelf-boxes  can  be  used  for  scouring-materials,  dish-towels, 
and  dish-cloths ;  also  to  hold  bowls  for  bits  of  butter,  fats, 
etc.  Under  these  two  shelves  is  room  for  two  pails,  and  a 
jar  for  soap-grease. 

Under  the  cook-form  are  shelves  and  shelf-boxes  for  un 
bolted  wheat,  corn-meal,  rye,  etc.  Beneath  these,  for  white 
and  brown  sugar,  are  wooden  can-pails,  which  are  the  best 
articles  in  which  to  keep  these  constant  necessities.  Beside 
them  is  the  tin  molasses-can  with  a  tight,  movable  cover, 
and  a  cork  in  the  spout.  This  is  much  better  than  a  jug  for 
molasses,  and  also  for  vinegar  and  oil,  being  easier  to  clean 
and  to  handle.  Other  articles  and  implements  for  cooking 
can  be  arranged  on  or  under  the  shelves  at  the  side  and 
front.  A  small  cooking-tray,  holding  pepper,  salt,  dredging- 
box,  knife,  and  spoon,  should  stand  rig.  20. 

close  at  hand  by  the  stove,  (Fig.  20.) 

The  articles  used  for  setting  ta 
bles  are  to  be  placed  on  the  shelves  _j" 
at  the  front  and  side  of  the  sink. 
Two  tumbler-trays,  made  of  pasteboard,  covered  with  var 
nished  fancy  papers  and  divided  by  wires,  (as  shown  in  Fig. 
21,)  save  many  steps  in  setting  and  clearing  table.  Similar 

Fig.  21.  Fig.  22. 


trays,  (Fig.  22,)  for  knives  and  forks  and  spoons,  serve  the 
same  purpose.  The  sink  should  be  three  feet  long  and  three 
inches  deep,  its  width  matching  the  cook-form. . 


144 


THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


Fig.  23  is  the  second  or  attic  story.  The  main  objection 
to  attic  rooms  is  their  warmth  in  summer,  owing  to  the 
heated  roof.  This  is  prevented  by  so  enlarging  the  closets 


A   HEALTHFUL   AND    ECONOMICAL   HOUSE. 


145 


each  side  that  their  walls  meet  Fig.  24. 

the  ceiling  under  the  garret 
floor,  thus  excluding  all  or 
most  of  the  roof.  In  the  bed 
chambers,  corner  dressing-ta 
bles,  as  Fig.  24,  instead  of 
projecting  bureaus,  save  much 
space  for  use,  and  give  a  hand 
some  form  and  finish  to  the 
room.  In  the  bath-room  must 
be  the  opening  to  the  garret, 
and  a  step-ladder  to  reach  it. 
A  reservoir  in  the  garret,  sup 
plied  by  a  forcing-pump  in  the 
cellar  or  at  the  sink,  must  be 
well  supported  by  timbers,  and 
the  plumbing  must  be  well 
done,  or  much  annoyance  will  ensue. 

The  large  chambers  are  to  be  lighted  by  large  windows  or 
glazed  sliding-doors,  opening  upon  the  balcony.     A  roof  can 
be  put  over  the  balcony  and  its  sides  inclosed  by  windows, 
and  the  chamber  extend  into  it,  and  be  thus  much  enlarged. 
The  water-closets  must  have  the  latest  improvements  for 
safe  discharge,  and  there  will  be  no 
trouble.    They  will  cost  no  more  than 
an  outdoor  building,  and  they  relieve 
one  from  the  most  disagreeable  house- 
labor. 

A  great  improvement,  called  earth- 
closets,  will  probably  take  the  place 
of  water-closets  to  some  extent; 
though  at  present  the  water  is  the 
more  convenient. 

The  method  of  ventilating  all  the 
chambers,  and  also  the  cellar,  will  be 
described  in  another  place. 

Fig.  25  represents  a  shoe-bag,  that 
can  be  fastened  to  the  side  of  a  closet 
or  closet-door. 
7 


Fig.  25. 


146 


THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


Fig.  26  represents  a  piece-bag,  and  is  a  very  great  labor 
and  space-saving  invention.  It  is  made  of  calico,  and  fast 
ened  to  the  side  of  a  closet  or  a  door,  to  hold  all  the  bun 
dles  that  are  usually  stowed  in  trunks  and  drawers.  India- 
rubber  or  elastic  tape  drawn  into  hems  to  hold  the  contents 


Fig.  26. 


CORDS       THREAD      BUTTONS!  TAPES       RIBBON 


COLORED 
SILKS 


BROADCLOTH 


NEW  WHITE 
COTTONS 


OLD  WHITE 
COTTONS 


COLORED 
COTTONS 
CALICO 


of  the  bag  is  better  than  tape-strings.  Each  bag  should  be 
labeled  with  the  name  of  its  contents,  written  with  indelible 
ink  on  white  tape  sewed  on  to  the  bag.  Such  systematic 
arrangement  saves  much  time  and  annoyance.  Drawers  or 
trunks  to  hold  these  articles  can  not  be  kept  so  easily  in 


A    HEALTHFUL   AND    ECONOMICAL   HOUSE. 


147 


good  order,  and  moreover,  occupy  spaces  saved  by  this  con 
trivance. 

Fig.  27  is  the  basement.  It  has  the  floor  and  sides  plas 
tered,  and  is  lighted  with  glazed  doors.  A  form  is  raised 
close  by  the  cellar  stairs,  for  baskets,  pails,  and  tubs.  Here, 

Fig.  27. 


TUBS 
O        LAUNDRY 

SLIDES  < 


also,  the  refrigerator  can  be  placed,  or,  what  is  better,  an  ice- 
closet  can  be  made,  as  designated  in  the  illustration.  The 
floor  of  the  basement  must  be  an  inclined  plane  toward  a 
drain,  and  be  plastered  with  water-lime.  The  wash-tubs 
have  plugs  in  the  bottom  to  let  off  water,  and  cocks  and 


148       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

pipes  over  them  bringing  cold  water  from  the  reservoir  in  the 
garret  and  hot  water  from  the  laundry  stove.  This  saves 
much  heavy  labor  of  emptying  tubs  and  carrying  water. 

The  laundry  closet  has  a  stove  for  heating  irons,  and  also 
a  kettle  on  top  for  heating  water.  Slides  or  clothes-frames 
are  made  to  draw  out  to  receive  wet  clothes,  and  then  run 
into  the  closet  to  dry.  This  saves  health  as  well  as  time 
and  money,  and  the  clothes  are  as  white  as  when  dried  out 
doors.  The  entrance  to  the  kitchen  is  either  through  the 
basement  or  through  the  eating-room  windows,  made  to 
slide. 

The  wood-work  of  the  house,  for  doors,  windows,  etc., 
should  be  oiled  chestnut,  butternut,  whitewood,  and  pine. 
This  is  cheaper,  handsomer,  and  more  easy  to  keep  clean 
than  painted  wood. 

In  Fig.  7  are  planned  two  conservatories,  and  few  under 
stand  their  value  in  the  training  of  the  young.  They  pro 
vide  soil,  in  which  children,  through  the  winter  months,  can 
be  starting  seeds  and  plants  for  their  gardens  and  raising 
valuable,  tender  plants.  Every  child  should  cultivate  flow 
ers  and  fruits  to  sell  and  to  give  away,  and  thus  be  taught  to 
learn  the  value  of  money,  and  to  practice  both  economy  and 
benevolence. 

According  to  the1  calculation  of  a  house-carpenter,  in  a 
place  where  the  average  price  of  lumber  is  four  dollars  a 
hundred«and  carpenter  work  three  dollars  a  day,  such  a 
house  can  be  built  for  sixteen  hundred  dollars.  For  those 
practicing  the  closest  economy,  two  small  families  could  oc 
cupy  it,  by  dividing  the  kitchen,  and  yet  have  room  enough. 
Or  one  large  room  and  the  chamber  over  it  can  be  left  till 
increase  of  family  and  means  require  enlargement. 

A  strong  horse  and  carry-all,  with  a  cow,  garden,  vineyard, 
and  orchard,  on  a  few  acres,  would  secure  all  the  substantial 
comforts  found  in  great  establishments,  without  the  trouble 
of  ill-qualified  servants. 

And  if  the  parents  and  children  were  united  in  the  daily 
labors  of  the  house,  garden,  and  fruit  culture,  such  thrift, 
health,  and  happiness  would  be  secured  as  is  but  rarely  found 
among  the  rich. 


A   HEALTHFUL   AND    ECONOMICAL   HOUSE.  149 

Let  us  suppose  a  colony  of  cultivated  and  Christian  peo 
ple,  having  abundant  wealth,  who  now  are  living  as  the 
wealthy  usually  do,  emigrating  to  some  of  the  beautiful 
Southern  uplands,  where  are  rocks,  hills,  valleys,  and  mount 
ains  as  picturesque  as  those  of  New-England,  where  the 
thermometer  but  rarely  reaches  90°  in  summer,  and  in  win 
ter  as  rarely  sinks  below  freezing-point,  so  that  outdoor  labor 
goes  on  all  the  year,  where  the  fertile  soil  is  easily  worked, 
where  rich  tropical  fruits  and  flowers  abound,  where  cotton 
and  silk  can  be  raised  by  children  around  their  home,  where 
the  produce  of  vineyards  and  orchards  finds  steady  markets 
by  railroads  ready-made ;  suppose  such  a  colony,  with  a 
central  church  and  school-room,  library,  hall  for  sports,  and 
a  common  laundry,  (taking  the  most  trying  part  of  domestic 
labor  from  each  house) — suppose  each  family  to  train  the 
children  to  labor  with  the  hands  as  a  healthful  and  honorable 
duty ;  suppose  all  this,  which  is  perfectly  practicable,  would 
not  the  enjoyment  of  this  life  be  increased,  and  also  abundant 
treasures  be  laid  up  in  heaven,  by  using  the  wealth  thus 
economized  in  diffusing  similar  enjoyments  and  culture  among 
the  poor,  ignorant,  and  neglected  ones  in  desolated  sections 
where  many  now  are  perishing  for  want  of  such  Christian 
example  and  influences  ? 


150       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  III. 

ON   HOME    VENTILATION. 

WHEN  "the  wise  woman  buildeth  her  house,"  the  first 
consideration  will  be  the  health  of  the  inmates.  The  first 
and  most  indispensable  requisite  for  health  is  pure  air,  both 
by  day  and  night. 

If  the  parents  of  a  family  should  daily  withhold  from  their 
children  a  large  portion  of  food  needful  to  growth  and  health, 
and  every  night  should  administer  to  each  a  small  dose  of 
poison,  it  would  be  called  murder  of  the  most  hideous  char 
acter.  But  it  is  probable  that  more  than  one  half  of  this  na 
tion  are  doing  that  very  thing.  The  murderous  operation  is 
perpetrated  daily  and  nightly,  in  our  parlors,  our  bedrooms, 
our  kitchens,  our  school-rooms ;  and  even  our  churches  are 
no  asylum  from  the  barbarity.  Nor  can  we  escape  by  our 
railroads,  for  even  there  the  same  dreadful  work  is  going  on. 

The  only  palliating  circumstance  is  the  ignorance  of  those 
who  commit  these  wholesale  murders.  As  saith  the  Scrip 
ture,  "  The  people  do  perish  for  lack  of  knowledge."  And  it 
is  this  lack  of  knowledge  which  it  is  woman's  special  busi 
ness  to  supply. 

The  above  statements  will  be  illustrated  by  some  account 
of  the  manner  in  which  the  body  is  supplied  with  healthful 
nutriment.  There  are  two  modes  of  nourishing  the  body, 
one  is  by  food  and  the  other  by  air.  In  the  stomach  the 
food  is  dissolved,  and  the  nutritious  portion  is  absorbed  by 
the  blood,  and  then  is  carried  by  blood-vessels  to  the  lungs, 
where  it  receives  oxygen  from  the  air  we  breathe.  This 
oxygen  is  as  necessary  to  the  nourishment  of  the  body  as  the 
food  of  the  stomach.  In  a  full-grown  man  weighing  one 
hundred  and  fifty-four  pounds,  one  hundred  and  eleven  pounds 
consists  of  oxygen,  obtained  chiefly  from  the  air  we  breathe. 
Thus  the  lungs  feed  the  body  with  oxygen,  as  really  as  the 
stomach  supplies  the  other  food  required. 


ON   HOME    VENTILATION. 


151 


The  lungs  occupy  the  upper  por-  Fig.  ss. 

tion  of  the  body  from  the  collar 
bone  to  the  lower  ribs,  and  between 
their  two  lobes  is  placed  the  heart. 

Fig.  28  shows  the  position  of  the 
lungs,  though  not  the  exact  shape. 
On  the  right  hand  is  the  exterior  of 
one  of  the  lobes,  and  on  the  left  hand 
are  seen  the  branching  tubes  of  the 
interior,  through  which  the  air  wre 
breathe  passes  to  the  exceedingly 
minute  air-cells  of  which  the  lungs 
chiefly  consist.  Fig.  29  shows  the 
outside  of  a  cluster  of  these  air-cells, 
and  Fig.  30  is  the  inside  view.  The 
lining  membrane  of  each  air-cell  is 
covered  by  a  net-work  of  minute 
blood  -  vessels  called  capillaries, 
which,  magnified  several  hundred  times,  appear  in  the  mi 
croscope  as  at  Fig.  31.  Every  air-cell  has  a  blood-vessel 
that  brings  blood  from  the  heart,  which  meanders  through 

Fig.  29. 


Fig.  30: 


Fig.  31. 


its  capillaries  till  it  reaches  another  blood-vessel  that  carries 
it  back  to  the  heart,  as  seen  in  Fig.  32.  In  this  passage  of 
the  blood  through  these  capillaries,  the  air  in  the  air-cell  im 
parts  its  oxygen  to  the  blood,  and  receives  in  exchange  car 
bonic  acid  and  watery  vapor  which  are  expired  at  every 
breath  into  the  atmosphere. 

By  calculating  the  number  of  air-cells  in  a  small  portion 
of  the  lungs,  under  a  microscope,  it  is  ascertained  that  there 


152 


THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


Fi°-32-  are   no   less   than   eighteen   millions   of 

these  wonderful  little  purifiers  and  feed- 
.  ers  of  the  body.     By  their  ceaseless  min- 
i>  istries,  every  grown  person  receives,  each 
day,  thirty-three  hogsheads  of  air  into  the 
lungs  to  nourish  and  vitalize  every  part 
of  the  body,  and  also  to  carry  off  its  im 
purities. 

But  the  heart  has  a  most  important 
agency  in  this  operation.  Fig.  33  is  a 
diagram  of  the  heart,  which  is  placed  be 
tween  the  two  lobes  of  the  lungs.  The 
right  side  of  the  heart  receives  the  dark 
and  impure  blood,  which  is  loaded  with 
carbonic  acid.  It  is  b.rought  from  every 
point  of  the  body  by  branching  veins 
that  unite  in  the  upper  and  the  lower 
vena  cava,  which  discharge  into  the  right 

side  of  the  heart.    This  impure  blood  passes  to  the  capillaries 

of  the  air-cells  in  the  lungs,  where  it  gives  off  carbonic  acid, 

and,  taking  oxygen  from  the  air,  then  returns  to  the  left  side 

of  the    heart,   from 

whence    it    is     sent 

out  through  the  aor 
ta    and    its    myriad 

branching  arteries  to 

every    part    of    the 

body. 

When    the    upper 

portion  of  the  heart 

contracts,   it    forces 

both  the  pure  blood 

from  the  lungs,  and 

the     impure     blood 

from       the       body, 

through   the    valves 

marked    V,  V,  into 

the       lower       part. 

When  the  lower  por- 


Aorta. 


Fig.  33. 


Upper  Vena 
Cava. 


ON   HOME    VENTILATION.  153 

tion  contracts,  it  closes  the  valves  and  forces  the  impure 
blood  into  the  lungs  on  one  side,  and  also  on  the  other  side 
forces  the  purified  blood  through  the  aorta  and  arteries  to 
all  parts  of  the  body. 

As  before  stated,  the  lungs  consist  chiefly  of  air-cells,  the 
walls  of  which  are  lined  with  minute  bjood-vessels ;  and.  we 
know  that  in  every  man  these  air-cells  number  eighteen  mill 
ions. 

Now  every  beat  of  the  heart  sends  two  ounces  of  blood 
into  the  minute,  hair-like  blood-vessels,  called  capillaries, 
that  line  these  air-cells,  where  the  air  in  the  air-cells  gives 
its  oxygen  to  the  blood,  and  in  its  place  receives  carbonic 
acid.  This  gas  is  then  expired  by  the  lungs  into  the  sur 
rounding  atmosphere. 

Thus,  by  this  powerful  little  organ,  the  heart,  no  less  than 
twenty-eight  pounds  of  blood,  in  a  common-sized  man,  is 
sent  three  times  every  hour  through  the  lungs,  giving  out 
carbonic  acid  and  watery  vapor,  and  receiving  the  life-in 
spiring  oxygen. 

Whether  all  this  blood  shall  convey  the  nourishing  and 
invigorating  oxygen  to  every  part  of  the  body,  or  return 
unrelieved  of  carbonic  acid,  depends  entirely  on  the  pureness 
of  the  atmosphere  that  is  breathed. 

Every  time  we  think  or  feel,  this  mental  action  dissolves 
some  particles  of  the  brain  and  nerves,  which  pass  into  the 
blood  to  be  thrown  out  of  the  body  through  the  lungs  and 
skin.  In  like  manner,  whenever  we  move  any  muscle,  some 
of  its  particles  decay  and  pass  away.  It  is  in  the  capillaries, 
which  are  all  over  the  body,  that  this  change  takes  place. 
The  blood-vessels  that  convey  the  pure  blood  from  the  heart 
divide  into  myriads  of  little  branches  that  terminate  in 
capillary  vessels  like  those  lining  the  air-cells  of  the  lungs. 
The  blood  meanders  through  these  minute  capillaries,  de 
positing  the  oxygen  taken  from  the  lungs  and  the  food  of 
the  stomach,  and  receiving  in  return  the  decayed  matter, 
which  is  chiefly  carbonic  acid. 

This  carbonic  acid  is  formed  by  the  union  of  oxygen  with 
carbon  or  charcoal,  which  forms  a  large  portion  of  the  food. 
Watery  vapor  is  also  formed  in  the  capillaries  by  the 

7* 


154       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

union  of  oxygen  with  the  hydrogen  contained  in  the  food 
and  drink. 

During  this  process  in  the  capillaries,  the  bright  red  blood 
of  the  arteries  changes  to  the  purple  blood  of  the  veins, 
which  is  carried  back  to  the  heart,  to  be  sent  to  be  purified 
in  the  lungs  as  before  described.  A  portion  of  the  oxygen 
received  in  the  lungs  unites  with  the  dissolved  food  sent 
from  the  stomach  into  the  blood,  and  no  food  can  nourish 
the  body  till  it  has  received  a  proper  supply  of  oxygen  in 
the  lungs.  At  every  breath  a  half-pint  of  blood  receives  its 
needed  oxygen  in  the  lungs,  and  at  the  same  time  gives  out 
an  equal  amount  of  carbonic  acid  and  water. 

Now  this  carbonic  acid,  if  received  into  the  lungs  undi 
luted  by  sufficient  air,  is  a  fatal  poison,  causing  certain  death. 
When  it  is  mixed  with  only  a  small  portion  of  air,  it  is  a 
slow  poison,  which  imperceptibly  undermines  the  constitu 
tion. 

We  now  can  understand  how  it  is  that  all  who  live  in 
houses  where  the  breathing  of  inmates  has  deprived  the  air 
of  oxygen,  and  loaded  it  with  carbonic  acid,  may  truly  be 
said  to  be  poisoned  and  starved;  poisoned  with  carbonic 
acid,  and  starved  for  want  of  oxygen. 

Whenever  oxygen  unites  with  carbon  to  form  carbonic 
acid,  or  with  hydrogen  to  form  water,  heat  is  generated. 
Thus  it  is  that  a  kind  of  combustion  is  constantly  going  on 
in  the  capillaries  all  over  the  body.  It  is  this  burning  of  the 
decaying  portions  of  the  body  that  causes  animal  heat.  It  is 
a  process  similar  to  that  which  takes  place  when  lamps  and 
candles  are  burning.  The  oil  and  tallow,  which  are  chiefly 
carbon  and  hydrogen,  unite  with  the  oxygen  of  the  air  and 
form  carbonic  acid  and  watery  vapor,  producing  heat  during 
the  process.  So  in  the  capillaries  all  over  the  body,  the  car 
bon  and  hydrogen  supplied  to  the  blood  by  the  food  unite 
with  the  oxygen  gained  in  the  lungs,  and  cause  the  heat 
which  is  diffused  all  over  the  body. 

The  skin  also  performs  an  office  similar  to  that  of  the 
lungs.  In  the  skin  of  every  adult  there  are  no  less  than  seven 
million  minute  perspirating  tubes,  each  one-fourth  of  an  inch 
long.  If  all  these  were  united  in  one  length,  they  would  ex- 


ON    HOME   VENTILATION.  155 

tend  twenty-eight  miles.  These  minute  tubes  are  lined  with 
capillary  blood-vessels,  which  are  constantly  sending  out  not 
only  carbonic  acid,  but  other  gases  and  particles  of  decayed 
matter.  The  skin  and  lungs  together,  in  one  day  and  night, 
throw  out  three-quarters  of  a  pound  of  charcoal  as  carbonic 
acid,  besides  other  gases  and  water. 

While  the  bodies  of  men  and  animals  are  filling  the  air 
with  the  poisonous  carbonic  acid,  and  using  up  the  life-giv 
ing  oxygen,  the  trees  and  plants  are  performing  an  exactly 
contrary  process ;  for  they  are  absorbing  carbonic  acid  and 
giving  out  oxygen.  Thus,  by  a  wonderful  arrangement  of 
the  beneficent  Creator,  a  constant  equilibrium  is  preserved. 
What  animals  use  is  provided  by  vegetables,  and  what  veg 
etables  require  is  furnished  by  animals;  and  all  goes  on, day 
and  night,  without  care  or  thought  of  man. 

The  human  race  in  its  infancy  was  placed  in  a  mild  and 
genial  clime,  where  each  separate  family  dwelt  in  tents,  and 
breathed,  both  day  and  night,  the  pure  air  of  heaven.  And 
when  they  became  scattered  abroad  to  colder  climes,  the 
open  fire-place  secured  a  full  supply  of  pure  air.  But  civil 
ization  has  increased  economies  and  conveniences  far  ahead 
of  the  knowledge  needed  by  the  common  people  for  their 
healthful  use.  Tight  sleeping -rooms,  and  close,  air-tight 
stoves,  are  now  starving  and  poisoning  more  than  one  half 
of  this  nation.  It  seems  impossible  to  make  people  know 
their  danger.  And  the  remedy  for  this  is  the  light  of  knowl 
edge  and  intelligence  which  it  is  woman's  special  mission  to 
bestow,  as  she  controls  and  regulates  the  ministries  of  a 
home. 

The  poisoning  process  is  thus  exhibited  in  Mrs.  Stowe's 
"House  and  Home  Papers,"  and  can  not  be  recalled  too 
often : 

"  No  other  gift  of  God,  so  precious,  so  inspiring,  is  treated 
with  such  utter  irreverence  and  contempt  in  the  calculations 
of  us  mortals  as  this  same  air  of  heaven.  A  sermon  on  oxy 
gen,  if  we  had  a  preacher  who  understood  the  subject,  might 
do  more  to  repress  sin  than  the  most  orthodox  discourse  to 
show  when  and  how  and  why  sin  came,  A  minister  getg 
up  in  a  crowded  lecture-room,  where  the  mephitic  air  almost 


156       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

makes  the  candles  burn  blue,  and  bewails  the  deadness  of 
the  church — the  church  the  while,  drugged  by  the  poisoned 
air,  growing  sleepier  and  sleepier,  though  they  feel  dread 
fully  wicked  for  being  so. 

"  Little  Jim,  who,  fresh  from  his  afternoon's  ramble  in  the 
fields,  last  evening  said  his  prayers  dutifully,  and  lay  down 
to  sleep  in  a  most  Christian  frame,  this  morning  sits  up  in 
bed  with  his  hair  bristling  with  crossness,  strikes  at  his 
nurse,  and  declares  he  won't  say'his  prayers — that  he  don't 
want  to  be  good.  The  difference  is,  that  the  child,  having 
slept  in  a  close  box  of  a  room,  his  brain  all  night  fed  by  poi 
son,  is  in  a  mild  state  of  moral  insanity.  Delicate  women 
remark  that  it  takes  them  till  eleven  or  twelve  o'clock  to 
get  up  their  strength  in  the  morning.  Query,  Do  they  sleep 
with  closed  windows  and  doors,  and  with  heavy  bed-cur 
tains  ? 

"The  houses  built  by  our  ancestors  were  better  ventilated 
in  certain  respects  than  modern  ones,  with  all  their  improve 
ments.  The  great  central  chimney,  with  its  open  fire-places 
in  the  different  rooms,  created  a  constant  current  which  car 
ried  off  foul  and  vitiated  air.  In  these  days,  how  common 
is  it  to  provide  rooms  with  only  a  flue  for  a  stove  !  This 
flue  is  kept  shut  in  summer,  and  in  winter  opened  only  to 
admit  a  close  stove,  which  burns  away  the  vital  portion  of 
the  air  quite  as  fast  as  the  occupants  breathe  it  away.  The 
sealing  up  of  fire-places  and  introduction  of  air-tight  stoves 
may,  doubtless,  be  a  saving  of  fuel;  it  saves,  too,  more  than 
that ;  in  thousands  and  thousands  of  cases  it  has  saved  peo 
ple  from  all  further  human  wants,  and  put  an  end  forever  to 
any  needs  short  of  the  six  feet  of  narrow  earth  which  are 
man's  only  inalienable  property.  In  other  words,  since  the 
invention  of  air-tight  stoves,  thousands  have  died  of  slow 
poison. 

"  It  is  a  terrible  thing  to  reflect  upon,  that  our  northern 
winters  last  from  November  to  May,  six  long  months,  in 
which  many  families  confine  themselves  to  one  room,  of 
which  every  window -crack  has  been  carefully  calked  to 
make  it  air-tight,  where  an  air-tight  stove  keeps  the  atmos 
phere  at  a  temperature  between  eighty  and  ninety ;  and  the 


OX    HOME    VENTILATION.  157 

inmates,  sitting  there  with  all  their  winter  clothes  on,  be 
come  enervated  both  by  the  heat  and  by  the  poisoned  air, 
for  which  there  is  no  escape  but  the  occasional  opening  of  a 
door. 

"It  is  no  wonder  that  the  first  result  of  all  this  is  such  a 
delicacy  of  skin  and  lungs  that  about  half  the  inmates  are 
obliged  to  give  up  going  into  the  open  air  during  the  six 
cold  months,  because  they  .invariably  catch  cold  if  they  do 
so.  It  is  no  wonder  that  the  cold  caught  about  the  first  of 
December  has  by  the-  first  of  March  become  a  fixed  con 
sumption,  and  that  the  opening  of  the  spring,  which  ought 
to  bring  life  and  health,  in  so  many  cases  brings  death. 

"  We  hear  of  the  lean  condition  in  which  the  poor  bears 
emerge  from  their  six  months'  wintering,  during  which  they 
subsist  on  the  fat  which  they  have  acquired  the  previous 
summer.  Even  so,  in  our  long  winters,  multitudes  of  deli 
cate  people  subsist  on  the  daily  waning  strength  which  they 
acquired  in  the  season  when  windows  and  doors  were  open, 
and  fresh  air  was  a  constant  luxury.  No  wonder  we  hear 
of  spring  fever  and  spring  biliousness,  and  have  thousands 
of  nostrums  for  clearing  the  blood  in  the  spring.  All  these 
things  are  the  pantings  and  palpitations  of  a  system  run 
down  under  slow  poison,  unable  to  get  a  step  farther. 

"  Better,  far  better,  the  old  houses  of  the  olden  time,  with 
their  great  roaring  fires,  and  their  bed -rooms  where  the 
snow  came  in  and  the  wintry  winds  whistled.  Then,  to  be 
sure,  you  froze  your  back  while  you  burned  your  face,  your 
water  froze  nightly  in  your  pitcher,  your  breath  congealed 
in  ice-wreaths  on  the  blankets,  and  you  could  write  your 
name  on  the  pretty  snow-wreath  that  had  sifted  in  through 
the  window-cracks.  But  you  woke  full  of  life  and  vigor, 
you  looked  out  into  the  whirling  snow-storms  Without  a 
shiver,  and  thought  nothing  of  plunging  through  drifts  as 
high  as  your  head  on  your  daily  way  to  school.  You  jin 
gled  in  sleighs,  you  snow-balled,  you  lived  in  snow  like  a 
snow-bird,  and  your  blood  coursed  and  tingled,  in  full  tide 
of  good,  merry,  real  life,  through  your  veins — none  of  the 
slow-creeping,  black  blood  which  clogs  the  brain  and  lies 
like  a  weight  on  the  vital  wheels !" 


158       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

It  is  ascertained  by  experiments  that  breathing  bad  air 
tends  so  to  reduce  all  the  processes  of  the  body,  that  less 
oxygen  is  demanded  and  less  carbonic  acid  sent  out.  This, 
of  course,  lessens  the  vitality  and  weakens  the  constitution ; 
and  it  accounts  for  the  fact  that  a  person  of  full  health, 
accustomed  to  pure  air,  suffers  from  bad  air  far  more  than 
those  who  are  accustomed  to  it.  The  body  of  strong  and 
healthy  persons  demands  more  oxygen,  and  throws  off  more 
carbonic  acid,  and  is  distressed  when  the  supply  fails.  But 
the  one  reduced  by  bad  air  feels  little  inconvenience,  be 
cause  all  the  functions  of  life  are  so  slow  that  less  oxygen  is 
needed,  and  less  carbonic  acid  thrown  out.  And  the  sensi 
bilities  being  deadened,  the  evil  is  not  felt.  This  provision 
of  nature  prolongs  many  lives,  though  it  turns  vigorous  con 
stitutions  into  feeble  ones.  Were  it  not  for  this  change  in 
the  constitution,  thousands  in  badly  ventilated  rooms  and 
houses  would  come  to  a  speedy  death. 

One  of  the  results  of  unventilated  rooms  is  scrofula.  A 
distinguished  French  physician,  M.  Baudeloque,  states  that 

"  The  repeated  respiration  of  the  same  atmosphere  is  the 
cause  of  scrofula.  If  there  be  entirely  pure  air,  there  may 
be  bad  food,  bad  clothing,  and  want  of  personal  cleanliness, 
but  scrofulous  disease  will  not  exist.  This  disease  never 
attacks  persons  who  pass  their  lives  in  the  open  air,  and 
always  manifests  itself  when  they  abide  in  air  which  is  un- 
renewed." 

This  writer  illustrates  this  by  the  history  of  a  French  vil 
lage  where  the  inhabitants  all  slept  in  close,  unventilated 
houses.  Nearly  all  were  seized  with  scrofula,  and  many 
families  became  wholly  extinct,  their  last  members  dying 
"rotten  with  scrofula."  A  fire  destroyed  a  large  part  of 
this  villafb.  Houses  were  then  built  to  secure  pure  air,  and 
scrofula  disappeared  from  the  part  thus  rebuilt. 

We  are  informed  by  medical  writers  that  defective  ven 
tilation  is  one  great  cause  of  diseased  joints,  as  well  as  of 
diseases  of  the  eyes,  ears,  and  skin. 

Foul  air  is  the  leading  cause  of  tubercular  and  scrofulous 
consumption,  so  very  common  in  our  country.  Dr.  Guy,  in 
his  examination  before  public  health  commissioners  in  Great 


ON   HOME   VENTILATION.  159 

Britain,  says :  "  Deficient  ventilation  I  believe  to  be  more 
fatal  than  all  other  causes  put  together."  He  states  that 
consumption  is  twice  as  common  among  tradesmen  as 
among  the  gentry,  owing  to  the  bad  ventilation  of  their 
stores  and  dwellings. 

Says  Dr.  Dio  Lewis,  whose  labors  in  the  cause  of  health 
are  well  known : 

"  As  a  medical  man  I  have  visited  thousands  of  sick-rooms, 
and  have  not  found  in  one  in  a  hundred  of  them  a  pure  at 
mosphere.  I  have  often  returned  from  church  doubting 
whether  I  had  not  committed  a  sin  in  exposing  myself  so 
long  to  its  poisonous  air.  There  are  in  our  great  cities 
churches  costing  fifty  thousand  dollars,  in  the  construction 
of  which  not  fifty  cents  were  expended  in  providing  means 
for  ventilation.  Ten  thousand  dollars  for  ornament,  but  not 
ten  cents  for  pure  air ! 

"  Unventilated  parlors,  with  gas-burners,  (each  consuming 
as  much  oxygen  as  several  men,)  made  as  tight  as  possible, 
and  a  party  of  ladies  and  gentlemen  spending  half  the  night 
in  them  !  In  1861,1  visited  a  legislative  hall,  the  legislature 
being  in  session.  I  remained  half  an  hour  in  the  most  im 
pure  air  I  ever  breathed.  Our  school-houses  are,  some  of 
them,  so  vile  in  this  respect,  that  I  would  prefer  to  have 
my  son  remain  in  utter  ignorance  of  books  rather  than  to 
breathe,  six  hours  every  day,  such  a  poisonous  atmosphere. 
Theatres  and  concert-rooms  are  so  foul  that  only  reckless 
people  continue  to  visit  them.  Twelve  hours  in  a  railway- 
car  exhausts  one,  not  by  the  journeying;  but  because  of  the 
devitalized  air.  While  crossing  the  ocean  in  a  Cunard  steam 
er,  I  was  amazed  that  men  who  knew  enough  to  construct 
such  ships  did  not  know  enough  to  furnish  air  to  the  passen 
gers.  The  distress  of  sea-sickness  is  greatly  intensified  by 
the  sickening  air  of  the  ship.  Were  carbonic  acid  only  blac7c, 
what  a  contrast  there  would  Ije  between  our  hotels  in  their 
elaborate  ornament ! 

"Some  time  since  I  visited  an  establishment  where  one 
hundred  and  fifty  girls,  in  a  single  room,  were  engaged  in 
needle-work.  Pale-faced,  and  with  low  vitality  and  feeble 
circulation,  they  were  unconscious  that  they  were  breathing 


160       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

air  that  at  once  produced  in  me  dizziness  and  a  sense  of  suf 
focation.  If  I  had  remained  a  week  with  them,  I  should,  by 
reduced  vitality,  have  become  unconscious  of  the  vileness  of 
the  air!" 

There  is  a  prevailing  prejudice  against  night  air  as  un- 
healthful  to  be  admitted  into  sleeping-rooms,  which  is  owing 
wholly  to  sheer  ignorance.  In  the  night  every  body  neces 
sarily  breathes  night  air  and  no  other.  When  admitted 
from  without  into  a  sleeping-room,  it  is  colder,  and  therefore 
heavier,  than  the  air  within,  so  it  sinks  to  the  bottom  of  the 
room  and  forces  out  an  equal  quantity  of  the  impure  air, 
warmed  and  vitiated  by  passing  through  the  lungs  of  in 
mates.  Thus  the  question  is,  Shall  we  shut  up  a  chamber 
and  breathe  night  air  vitiated  with  carbonic  acid  or  night 
air  that  is  pure  ?  The  only  real  difficulty  about  night  air  is, 
that  usually  it  is  damper,  and  therefore  colder  and  more  likely 
to  chill.  This  is  easily  remedied  by  sufficient  bed-clothing. 

One  other  very  prevalent  mistake  is  found  even  in  books 
written  by  learned  men.  It  is  often  thought  that  carbonic 
acid,  being  heavier  than  common  air,  sinks  to  the  floor  of 
sleeping-rooms,  so  that  the  low  trundle-beds  for  children 
should  not  be  used.  This  is  all  a  mistake  ;  for,  as  a  fact,  in 
close  sleeping-rooms  the  purest  air  is  below  and  the  most 
impure  above.  It  is  true  that  carbonic  acid  is  heavier  than 
common  air,  when  pure  ;  but  this  it  rarely  is  except  in  chem 
ical  experiments.  It  is  the  property  of  all  gases,  as  well  as 
of  the  two  (oxygen  and  nitrogen)  composing  the  atmosphere, 
that  when  brought  together  they  always  are  entirely  mixed, 
each  being  equally  diffused.  Thus  the  carbonic  acid  from 
the  skin  and  lungs,  being  warmed  in  the  body,  rises,  as  does 
the  common  air,  with  which  it  mixes,  toward  the  top  of  a 
room  ;  so  that  usually  there  is  more  carbonic  acid  at  the  top 
than  at  the  bottom  of  a  room.*  Both  common  air  and  car 
bonic  acid  expand  and  become  lighter  in  the  same  propor 
tions  ;  that  is,  for  every  degree  of  added  heat  they  expand 
at  the  rate  of  -  of  their  bulk. 


*  Professor  Brewer,  of  the  Yale  Scientific  School,  says  :  "As  a  fact,  often 
demonstrated  by  analysis,  there  is  generally  more  carbonic  acid  near  the  ceil 
ing  than  near  the  floor." 


ON   HOME    VENTILATION.  161 

Here,  let  it  be  remembered,  that  in  ill-ventilated  rooms 
the  carbonic  acid  is  not  the  only  cause  of  disease.  Experi 
ments  seem  to  prove  that  other  matter  thrown  out  of  the 
body,  through  the  lungs  and  skin,  is  as  truly  excrement  and 
in  a  state  of  decay  as  that  ejected  from  the  bowels,  and  as 
poisonous  to  the  animal  system.  Carbonic  acid  has  no  odor ; 
but  we  are  warned  by  the  disagreeable  effluvia  of  close  sleep 
ing-rooms  of  the  other  poison  thus  thrown  into  the  air  from 
the  skin  and  lungs.  There  is  one  provision  of  nature  that  is 
little  understood,  which  saves  the  lives  of  thousands  living 
in  unventilated  houses ;  and  that  is,  the  passage  of  pure  air 
inward  and  impure  air  outward  through  the  pores  of  bricks, 
wood,  stone,  and  mortar.  Were  such  dwellings  changed  to 
tin,  which  is  not  thus  porous,  in  less  than  a  week  thousands 
and  tens  of  thousands  would  be  in  danger  of  perishing  by 
suffocation. 

There  are  some  recent  scientific  discoveries  that  relate  to 
impure  air  which  may  properly  be  introduced  here.  It  is 
shown  by  the  microscope  that  fermentation  is  a  process 
which  generates  extremely  minute  plants,  that  gradually 
increase  till  the  whole  mass  is  pervaded  by  this  vegetation. 
The  microscope  also  has  revealed  the  fact  that,  in  certain 
diseases,  these  microscopic  plants  are  generated  in  the  blood 
and  other  fluids  of  the  body,  in  a  mode  similar  to  the  ordi 
nary  process  of  fermentation. 

And,  what  is  very  curious,  each  of  these  peculiar  diseases 
generates  diverse  kinds  of  plants.  Thus,  in  the  typhoid 
fever,  the  microscope  reveals  in  the  fluids  of  the  patient  a 
plant  that  resembles  in  form  some  kinds  of  sea-weed.  In 
chills  and  fever,  the  microscopic  plant  has  another  form,  and 
in  small-pox  still  another.  A  work  has  recently  been  pub 
lished  in  Europe,  in  which  representations  of  these  various 
microscopic  plants  generated  in  the  fluids  of  the  diseased 
persons  are  exhibited,  enlarged  several  hundred  times  by 
the  microscope.  All  diseases  that  exhibit  these  microscopic 
plants  are  classed  together,  and  are  called  Zymotic,  from  a 
Greek  word  signifying  to  ferment. 

It  is  now  regarded  as  probable  that  most  of  these  diseases 
are  generated  by  the  microscopic  plants  which  float  in  an 


162       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

impure  or  miasmatic  atmosphere,  and  are  taken  into  the 
blood  by  breathing. 

Recent  scientific  investigations  in  Great  Britain  and  other 
countries  provre  that  the  power  of  resisting  these  diseases  de 
pends  upon  the  purity  of  the  air  which  has  been  habitually 
inspired.  The  human  body  gradually  accommodates  itself 
to  unhealthful  circumstances,  so  that  people  can  live  a  long 
time  in  bad  air.  But  the  "reserve  power"  of  the  body — 
that  is,  the  power  of  resisting  disease — is  under  such  cir 
cumstances  gradually  destroyed,  arid  then  an  epidemic  easily 
sweeps  away  those  thus  enfeebled.  The  plague  of  London, 
that  destroyed  thousands  every  day,  came  immediately  after 
a  long  period  of  damp,  warm  days,  when  there  was  no  wind 
to  carry  off  the  miasma  thus  generated ;  while  the  people, 
by  long  breathing  of  bad  air,  were  all  prepared,  from  having 
sunk  into  a  low  vitality,  to  fall  before  the  pestilence. 

Multitudes  of  public  documents  show  that  the  fatality  of 
epidemics  is  always  proportioned  to  the  degree  in  which  im 
pure  air  has  previously  been  respired.  Sickness  and  death 
are  therefore  regulated  by  the  degree  in  which  air  is  kept 
pure,  especially  in  case  of  diseases  in  which  medical  treat 
ment  is  most'  uncertain,  as  in  cholera  and  malignant  fevers. 

Investigations  made  by  governmental  authority,  and  by 
boards  of  health  in  this  country  and  in  Great  Britain,  prove 
that  zymotic  diseases  ordinarily  result  from  impure  air  gen 
erated  by  vegetable  or  animal  decay,  and  that  in  almost  all 
cases  they  can  be  prevented  by  keeping  the  air  pure.  The 
decayed  animal  matter  sent  off  from  the  skin  and  lungs  in 
a  close,  unventilated  bedroom  is  one  thing  that  generates 
these  zymotic  diseases.  The  decay  of  animal  and  vegetable 
matter  in  cellars,  sinks,  drains,  and  marshy  districts  is  an 
other  cause ;  and  the  •  decayed  vegetable  matter  thrown  up 
by  plowing  up  of  decayed  vegetable  matter  in  the  rich  soil 
in  new  countries  is  another. 

In  the  investigations  made  in  certain  parts  of  Great  Brit 
ain,  it  appeared  that  in  districts  where  the  air  is  pure  the 
deaths  average  eleven  in  one  thousand  each  year;  while  in 
localities  most  exposed  to. impure  miasma  the  mortality  was 
forty-five  in  every  thousand.  At  this  rate,  thirty-four  per- 


ON  HOME   VENTILATION.  163 

sons  in  every  thousand  died  from  poisoned  air,  who  would 
have  preserved  health  and  life  by  well-ventilated  homes  in 
a  pure  atmosphere.  And,  out  of  all  who  died,  the  propor 
tion  who  owed  their  deaths  to  foul  air  was  more  than  three- 
fourths.  Similar  facts  have  been  obtained  by  boards  of 
health  in  our  own  country. 

Mr.  Lewis  Leeds  gives  statistics  showing  that  in  Phila 
delphia,  by  improved  modes  of  ventilation  and  other  sani 
tary  methods,  there  was  a  saving  of  three  thousand  two  hun 
dred  and  thirty-seven  lives  in  two  years;  and  a  saving  of 
three-fourths  of  a  million  of  dollars,  which  would  pay  the 
whole  expense  of  the  public  schools.  Philadelphia  being 
previously  an  unusually  cleanly  and  well-ventilated  city, 
what  would  be  the  saving  of  life,  health,  and  wealth  were 
such  a  city  as  New  York  perfectly  cleansed  and  ventilated  ? 


164      THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


CHAPTER  IV. 

ON   WARMING   A   HOME. 

THE  laws  that  regulate  the  generation,  diffusion,  and  pres 
ervation  of  heat  as  yet  are  a  sealed  mystery  to  thousands  of 
young  women  who  imagine  they  are  completing  a  suitable 
education  in  courses  of  instruction  from  which  most  that  is 
practical  in  future  domestic  life  is  wholly  excluded.  We 
therefore  give  a  brief  outline  of  some  of  the  leading  scientific 
principles  which  every  housekeeper  should  understand  and 
employ,  in  order  to  perform  successfully  one  of  her  most  im 
portant  duties. 

Concerning  the  essential  nature  of  heat,  and  its  intimate 
relations  with  the  other  great  natural  forces,  light,  electric 
ity,  etc.,  we  shall  not  attempt  to  treat,  but  shall,  for  prac 
tical  purposes,  assume  it  to  be  a  separate  and  independent 
force. 

Heat  or  caloric,  then,  has  certain  powers  or  principles.  Let 
us  consider  them : 

First,  we  find  Conduction,  by  which  heat  passes  from  one 
particle  to  another  next  to  it ;  as  when  one  end  of  a  poker  is 
warmed  by  placing  the  other  end  in  the  fire.  The  bodies 
which  allow  this  power  free  course  are  called  conductors, 
and  those  which  do  not  are  named  non-conductors.  Metals 
are  good  conductors ;  feathers,  wool,  and  furs  are  poor  con 
ductors  ;  and  water,  air,  and  gases  are  non-conductors. 

Another  principle  of  heat  is  Convection,  by  which  water, 
air,  and  gases  are  warmed.  This  is,  literally,  the  process  of 
conveying  heat  from  one  portion  of  a  fluid  body  to  another 
by  currents  resulting  from  changes  of  temperature.  It  is 
secured  by  bringing  one  portion  of  a  liquid  or  gas  into  con 
tact  with  a  heated  surface,  and  thus  it  becomes  lighter  and 
expanded  in  volume.  In  consequence,  the  cooler  and  heavi 
er  particles  above  pressing  downward,  the  lighter  ones  rise 
upward.  Thus  a  constant  motion  of  currents  and  inter- 


ON   WARMING   A   HOME.  165 

change  of  particles  is  produced,  until,  as  in  a  vessel  of  water, 
the  whole  body  comes  to  an  equal  temperature.  Air  is  heat 
ed  in  the  same  way.  In  case  of  a  hot  stove,  the  air  that 
touches  it  is  heated,  becomes  lighter,  and  rises,  giving  place 
to  cooler  and  heavier  particles,  which,  when  heated,  also  as 
cend.  It  is  owing  to  this  process  that  the  air  of  a  room  is 
wannest  at  the  top  and  coolest  at  the  bottom. 

It  is  owing  to  this  principle,  also,  that  water  and  air  can 
not  be  heated  by  fire  from  above.  For  the  particles  of  these 
bodies,  being  non-conductors,  do  not  impart  heat  to  each 
other;  and  when  the  warmest  are  at  the  top,  they  can  not 
take  the  place  of  cooler  and  heavier  ones  below. 

Another  principle  of  heat  (which  it  shares  with  light)  is 
Radiation,  by  which  all  things  send  out  heat  to  surrounding 
cooler  bodies.  Some  bodies  will  absorb  radiated  heat,  others 
will  reflect  it,  and  others  allow  it  to  pass  through  them  with 
out  either  absorbing  or  reflecting.  Thus,  black  and  rough 
substances  absorb  heat,  (or  light,)  colored  and  smooth  arti 
cles  reflect  it,  while  air  allows  it  to  pass  through  without 
either  absorbing  or  reflecting.  It  is  owing  to  this  that  rough 
and  black  vessels  boil  water  sooner  than  smooth  and  light- 
colored  ones. 

Another  principle  is  Reflection,  by  which  heat  radiated  to 
a  surface  is  turned  back  from  it  when  not  absorbed  or  al 
lowed  to  pass  through ;  just  as  a  ball  rebounds  from  a  wall; 
just  as  sound  is  thrown  back  from  a  hill,  making  echo;  just 
as  rays  of  light  are  reflected  from  a  mirror. 

There  is  no  department  of  science,  as  applied  to  practi 
cal  matters,  which  has  so  often  baffled  experimenters  as  the 
healthful  mode  of  warming  and  ventilating  houses.  The 
British  nation  spent  over  a  million  on  the  House  of  Parlia 
ment  for  this  end,  and  failed.  Our  own  Government  has 
spent  half  a  million  on  the  Capitol,  with  worse  failure ;  and 
now  it  is  proposed  to  spend  a  million  more.  The  reason  is, 
that  the  old  open  fire-place  has  been  supplanted  by  less  ex 
pensive  modes  of  heating,  destructive  to  health  ;  and  science 
has  but  just  begun  experiments  to  secure  a  remedy  for  the 
evil. 

The  open  fire  warms  the  person,  the  walls,  the  floors,  and 


166       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

the  furniture  by  radiation,  and  these,  together  with  the  fire, 
warm  the  air  by  convection ;  for  the  air  resting  on  the 
heated  surfaces  is  warmed  by  convection,  rises  and  gives 
place  to  cooler  particles,  causing  a  constant  heating  of  its 
particles  by  movement.  Thus,  in  a  room  with  an  open  fire, 
the  person  is  warmed  in  part  by  radiation  from  the  fire  and 
the  surrounding  walls  and  furniture,  and  in  part  by  the 
warm  air  surrounding  the  body. 

In  regard  to  the  warmth  of  air,  the  thermometer  is  not  an 
exact  index  of  its  temperature.  For  all  bodies  are  con 
stantly  radiating  their  heat  to  cooler  adjacent  surfaces  until 
all  come  to  the  same  temperature.  This  being  so,  the  ther 
mometer  is  radiating  its  heat  to  walls  and  surrounding  ob 
jects,  in  addition  to  what  is  subtracted  by  the  air  that  sur 
rounds  it,  and  thus  the  air  is  really  several  degrees  warmer 
than  the  thermometer  indicates.  A  room  at  70°  by  the  ther 
mometer  is  usually  filled  with  air  five  or  more  degrees 
warmer  than  this. 

Now,  the  cold  air  is  denser  than  warm,  and  therefore  con 
tains  more  oxygen.  Consequently,  the  cooler  the  air  in 
spired,  the  larger  the  supply  of  oxygen  and  of  the  vitality 
and  vigor  which  it  imparts.  Thus,  the  great  problem  for 
economy  of  health  is  to  warm  the  person  as  much  as  possi 
ble  by  radiated  heat,  and  supply  the  lungs  with  cool  air. 
For  when  we  breathe  air  at  from  16°  to  20°,  we  take  double 
the  amount  of  oxygen  that  we  do  when  we  inhale  it  at  80° 
to  90°,  and  consequently  can  do  a  far  greater  amount  of 
muscle  and  brain  work. 

Warming  by  an  open  fire  is  nearest  to  the  natural  mode 
of  the  Creator,  who  heats  the  earth  and  its  furniture  by  the 
great  central  fire  of  heaven,  and  sends  cool  breezes  for  our 
lungs.  But  open  fires  involve  great  destruction  of  fuel  and 
expenditure  of  money,  and  in  consequence  economic  meth 
ods  have  been  introduced,  to  the  great  destruction  of  health 
and  life. 

Whenever  a  family-room  is  heated  by  an  open  fire,  it  is 
duly  ventilated,  as  the  impure  air  is  constantly  passing  off 
through  the  heated  chimney,  while,  to  supply  the  vacated 
space,  the  pure  air  presses  in  through  the  cracks  of  doors, 


ON  WARMING   A   HOME.  167 

windows,  and  floors.  No  such  supply  is  gained  for  rooms 
warmed  by  stoves.  And  yet,  from  mistaken  motives  of 
economy,  as  well  as  from  ignorance  of  the  resulting  evils, 
multitudes  of  householders  are  thus  destroying  health  and 
shortening  life,  especially  in  regard  to  women  and  children 
who  spend  most  of  their  time  within  doors.  This  is  espe 
cially  the  case  where  air-tight  stoves  are  used. 

A  common  mode  of  warming  is  by  heated  air  from  a  fur 
nace.  The  chief  objection  to  this  is  the  loss  of  moisture  and 
of  all  radiated  heat,  and  the  consequent  necessity  of  breath 
ing  air  which  is  debilitating,  both  from  its  heat  and  also 
from  being  usually  deprived  of  the  requisite  moisture  pro 
vided  by  the  Creator  in  all  outdoor  air.  Another  objec 
tion  is  the  fact  that  it  is  important  to  health  to  preserve  an 
equal  circulation  of  the  blood,  and  the  greatest  impediment 
to  this  is  a  mode  of  heating  which  keeps  the  head  in  warmer 
air  than  the  feet.  This  is  especially  deleterious  in  an  age  and 
country  where  active  brains  are  constantly  drawing  blood 
from  the  extremities  to  the  head.  All  furnace-heated  rooms 
have  coldest  air  at  the  feet,  and  warmest  around  the  head. 

What  follows  illustrates  the  principles  on  which  several 
modes  of  ventilation  are  pra^iced. 

It  is  tbe  common  property  of  both  air  and  water  to  ex 
pand,  become  lighter  and  rise,  just  in  proportion  as  they  are 
heated ;  and  therefore  it  is  the  invariable  law  that  cool  air 
sinks,  thus  replacing  the  warmer  air  below.  Thus,  whenever 
cool  air  enters  a  warm  room,  it  sinks  downward  and  takes 
the  place  of  an  equal  amount  of  the  warmer  air,  which  is 
constantly  tending  upward  and  outward.  This  principle  of 
all  fluids  is  illustrated  by  the  following  experiment : 

Take  a  glass  jar  about  a  foot  high  and  three  inches  in  di 
ameter,  and  with  a  wire  to  aid  in  placing  it  aright,  sink  a 
small  bit  of  lighted  candle  so  as  to  stand  in  the  centre  at 
the  bottom.  (Fig.  34.)  The  candle  will  heat  the  air  of  the 
jar,  which  will  rise  a  little  on  one  side,  while  the  colder  air 
without  will  begin  falling  on  the  other  side.  These  two 
currents  will  so  conflict  as  finally  to  cease,  and  then  the 
candle,  having  no  supply  of  oxygen  from  fresh  air,  will  be 
gin  to  go  out.  Insert  a  bit  of  stiff  paper  so  as  to  divide  the 


168 


THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


Fig. 35. 


Fis-34-  mouth  of  the  jar,  and  instantly 

/t       the  cold  and  warm  air  are  not  in 
,       jtf  conflict  as  before,  because  a  cur- 

r  paper;   the  cold  air  descending 

on  one  side  and  the  warm  air 
ascending  the  other  side,  as  indicated 
by  the  arrows.  As  long  as  the  paper 
remains,  the  candle  will  burn,  and  as 
soon  as  it  is  removed,  it  will  begin  to 
go  out,  and  can  be  restored  by  again  in 
serting  the  paper. 
This  illustrates 
the  mode  by  which 
coal-mines  are  ven 
tilated  when  filled 
with  carbonic  acid. 
A  shaft  divided 
into  two  passages, 
(Figure  35,)  is  let 
down  into  the 

mine,  where  the  air  is  warmer  than 
the  outside  air.  Immediately  the 
colder  air  outside  presses  down  into 
the  mine,  through  the  passage  which 
is  highest,  being  admitted  by  the  es 
cape  of  an  equal  quantity  of  the  warm 
er  air,  which  rises  through  the  lower 
passage  of  the  shaft,  this  being  the 
first  available  opening  for  it  to  rise 
through.  A  current  is  thus  created, 
which  continues  as  long  as  the  inside 
air  is  warmer  than  that  without  the 
mine,  and  no  longer.  Sometimes  a  fire 
is  kindled  in  the  mine,  in  order  to  con 
tinue  or  increase  the  warmth,  and  con 
sequent  upward  current  of  its  air. 

It  is  on  this  plan  that  many  school- 
houses  and   manufactories  have  been 


OX   WAEMIXG   A    HOME.  169 

ventilated.  Its  grand  defect  is,  that  it  fails  altogether  when 
the  air  outside  the  house  is  at  the  same  temperature  as  that 
within.  This  illustrates  one  of  the  cases  where  a  U4vise 
woman  that  buildeth  her  house"  is  greatly  needed.  For, 
owing  to  the  ignorance  of  architects,  house-builders,  and 
men  in  general,  they  have  been  building  school-houses, 
dwelling-houses,  churches,  and  colleges,  with  the  most  ab 
surd  and  senseless  contrivances  for  ventilation,  and  all  from 
not  applying  this  principle  of  science.  On  this  point,  Pro 
fessor  Brewer,  of  the  Scientific  School  of  Yale  College,  writes 
thus : 

"I  have  been  in  public  buildings,  (I  have  one  in  mind 
now,  filled  with  dormitories,)  which  cost  half  a  million, 
where  they  attempted  to  ventilate  every  room  by  a  single 
flue,  long  and  narrow,  built  into  partition  walls,  and  ex 
tending  up  into  the  capacious  garret  of  the  fifth  story.  Ev 
ery  room  in  the  building' had  one  such  flue,  with  an  opening 
into  it  at  the  floor  and  at  the  ceiling.  It  is  needless  to  say 
that  the  whole  concern  was  entirely  useless.  Had  these  flues 
been  of  proper  proportions,  and  properly  divided,  the  de 
sired  ventilation  would  have  been  secured."  And  this  piece 
of  ignorant  folly  was  perpetrated  in  the  midst  of  learned 
professors,  teaching  the  laws  of  fluids  and  the  laws  of 
health ! 

In  a  cold  climate  and  wintry  weather,  the  grand  impedi 
ment  to  ventilating  rooms  by  opening  doors  or  windows  is 
the  dangerous  currents  thus  produced,  which  are  so  injuri 
ous  to  the  delicate  ones  that  for  their  sake  it  can  not  be 
done.  Then,  also,  as  a  matter  of  economy,  the  poor  can  not 
afford  to  practice  a  method  which  carries  off  the  heat  gener 
ated  by  their  stinted,  store  of  fuel.  Even  in  a  warm  season 
and  climate,  there  are  frequent  periods  when  the  air  without 
is  damp  and  chilly,  and  yet  at  nearly  the  same  temperature  as 
that  in  the  house.  At  such  times  even  the  opening  of  win 
dows  often  has  little  effect  in  emptying  a  room  of  vitiated 
air. 

The  most  successful  mode  of  ventilating  a  house  is  by 
creating  a  current  of  warm  air  in  a  flue,  into  which  an  open 
ing  is  made  at  both  the  top  and  the  bottom  of  a  room,  to 

8 


170       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

carry  off  the  impure  air,  while  a  similar  opening  to  admit 
outside  air  is  made  at  the  opposite  side  of  the  room.  This 
is  th£  mode  employed  in  chemical  laboratories  for  removing 
smells  and  injurious  gases. 

These  statements  give  some  idea  of  the  evils  to  be  reme 
died.  But  the  most  difficult  point  is  how  to  secure  the  rem 
edy  ;  for  often  the  attempt  to  secure  pure  air  by  one  class 
of  persons  brings  chills,  colds,  and  disease  on  another  class, 
from  mere  ignorance  or  mismanagement. 

To  illustrate  this,  it  must  be  borne  in  mind  that  those 
who  live  in  warm,  close,  and  unventilated  rooms  are  much 
more  liable  to  take  cold  from  exposure  to  draughts  and  cold 
air  than  those  of  vigorous  vitality  accustomed  to  breathe 
pure  air. 

Thus  the  strong  and  healthy  husband,  feeling  the  want  of 
pure  air  in  the  night,  and  knowing  its  importance,  keeps  win 
dows  open,  and  makes  such  draughts  that  the  wife,  who  lives 
all  day  in  a  close  room  and  thus  is  low  in  vitality,  can  not 
bear  the  change,  has  colds,  and  sometimes  perishes  a  victim 
to  wrong  modes  of  ventilation. 

So,  even  in  health-establishments,  the  patients  will  pass 
most  of  their  days  and  nights  in  badly-ventilated  rooms. 
But  at  times  the  physician,  or  some  earnest  patient,  insists 
on  a  mode  of  ventilation  that  brings  more  evil  than  good  to 
the  delicate  inmates. 

The  grand  art  of  ventilating  houses  is  by  some  method 
that  will  empty  rooms  of  the  vitiated  air  and  bring  in  a  sup 
ply  of  pure  air  by  small  and  imperceptible  currents. 

But  this  important  duty  of  a  Christian  woman  is  one  that 
demands  more  science,  care,  and  attention  than  almost  any 
other;  and  yet,  to  prepare  her  for  this. duty  has  never  been 
any  part  of  female  education.  Young  women  are  taught  to 
draw  mathematical  diagrams  and  to  solve  astronomical  prob 
lems  ;  but  few,  if  any,  of  them  are  taught  to  solve  the  prob 
lem  of  a  house  constructed  to  secure  pure  and  moist  air  by 
day  and  night  for  all  its  inmates  by  safe  methods. 

We  have  seen  the  process  through  which  the  air  is  rendered 
unhealtbful  by  close  rooms  and  want  of  ventilation.  Every 
person  inspires  air  about  twenty  times  each  minute,  using 


ON   WAKMING  A   HOME.  171 

half  a  pint  each1  time.  At  this  rate,  every  pair  of  lungs  viti 
ates  one  hogshead  of  air  every  hour.  The  membrane  that 
lines  the  multitudinous  air-cells  of  the  lungs  in  which  the 
capillaries  are,  should  it  be  united  in  one  sheet,  would  cover 
the  floor  of  a  room  twelve  feet  square.  Every  breath  brings 
a  surface  of  air  in  contact  with  this  extent  of  capillaries, 
by  which  the  air  inspired  gives  up  most  of  its  oxygen  and 
receives  carbonic  acid  in  its  stead.  These  facts  furnish  a 
guide  for  the  proper  ventilation  of  rooms.  Just  in  propor 
tion  to  the  number  of  persons  in  a  room  or  a  house  should 
be  the  amount  of  air  brought  in  and  carried  out  by  arrange 
ments  for  ventilation.  But  how  rarely  is  this  rule  regard 
ed  in  building  houses  or  in  the  care  of  families  by  house-, 
keepers ! 

As  a  guide  to  proportioning  the  air  admitted  and  dis 
charged  to  the  number  of  persons,  we  have  the  following 
calculation :  On  an  average,  every  adult  vitiates  about  half 
a  pint  of  air  at  each  inspiration,  and  inspires  twenty  times 
a  minute.  This  would  amount  to  one  hogshead  of  air  vi 
tiated  every  hour  by  every  grown  person.  To  keep  the  air 
pure,  this  amount  should  enter  and  be  carried  out  every 
hour  for  each  person.  If,  then,  ten  persons  assemble  in  a 
dining-room,  ten  hogsheads  of  air  should  enter  and  ten  be 
discharged  each  hour.  By  the  same  rule,  a  gathering  of 
five  hundred  persons  demands  the  entrance  and  discharge 
of  five  hundred  hogsheads  of  air  every  hour,  and  a  thousand 
persons  require  a  thousand  hogsheads  of  air  every  hour. 

Therefore  in  calculating  the  size  of  registers  and  conduct 
ors,  we  must  have  reference  to  the  number  of  persons  who 
are  to  abide  in  a  dwelling ;  while  for  rooms  or  halls  intend 
ed  for  large  gatherings  a  far  greater  allowance  must  be 
made. 

The  most  successful  arrangement  for  both  warming  and 
ventilation,  is  that  employed  by  Lewis  Leeds  to  ventilate  the 
military  hospitals,  and  also  the  treasury  building  at  Washing 
ton.  It  is  modeled  strictly  after  the  mode  adopted  by  the 
Creator  in  warming  and  ventilating  the  earth,  the  home  of 
his  great  earthly  family.  It  aims  to  have  a  passage  of  pure 
air  through  every  room,  as  the  breezes  pass  over  the  hills, 


172       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

and  to  have  a  method  of  warming  chiefly  by  radiation,  as 
the  earth  is  warmed  by  the  sun.  In  addition  to  this,  the  air 
is  to  be  provided  with  moisture,  as  it  is  supplied  outdoors 
by  exhalations  from  the  earth  and  its  trees  and  plants. 

The  nrode  of  accomplishing  this  is  by  placing  coils  of 
steam,  or  hot-water  pipes,  under  windows,  which  warm  the 
parlor  walls  and  furniture,  partly  by  radiation,  and  partly 
by  the  air  warmed  on  the  heated  surfaces  of  the  coils.  At 
the  same  time,  by  regulating  registers,  or  by  simply  opening 
the  lower  part  of  the  window,  the  pure  air,  guarded  from  im 
mediate  entrance  into  the  room,  is  admitted  directly  upon 
the  coils,  so  that  it  is  partially  warmed  before  it  spreads 
through  the  room ;  and  thus  cold  draughts  are  prevented. 
Then  the  vitiated  air  is  drawn  off  through  registers  both  at 
the  top  and  bottom  of  the  room,  opening  into  a  heated  ex 
hausting-flue,  through  which  the  constantly  ascending  cur 
rent  of  warm  air  carries  it  off.  These  heated  coils  are  often 
used  for  warming  houses  without  any  arrangement  for  car 
rying  off  the  vitiated  air,  when,  of  course,  their  usefulness  is 
gone. 

The  moisture  may  be  supplied  by  a  broad  vessel  placed 
on  or  close  to  the  heated  coils,  giving  a  large  surface  for 
evaporation.  When  rooms  are  warmed  chiefly  by  radiated 
heat,  the  air  can  be  borne  much  cooler  than  in  rooms  warmed 
by  hot-air  furnaces,  just  as  a  person  in  the  radiating  sun  can 
bear  much  cooler  air  than  in  the  shade.  A  time  will  come 
when  walls  and  floors  will  be  contrived  to  radiate  heat  in 
stead  of  absorbing  it  from  the  occupants  of  houses,  as  is  gen 
erally  the  case  at  the  present  time,  and  then  all  can  breathe 
pure  and  cool  air. 

We  are  now  prepared  to  examine  more  in  detail  the  modes 
of  warming  and  ventilation  employed  in  the  dwellings  plan 
ned  for  this  work. 

In  doing  this,  it  should  be  remembered  that  the  aim  is  not 
to  give  plans  of  houses  to  suit  the  architectural  taste  or  the 
domestic  convenience  of  persons  who  intend  to  keep  several 
servants,  and  care  little  whether  they  breathe  pure  or  bad 
air,  nor  of  persons  who  do  not  wish  to  educate  their  children 
to  manual  industry  or  to  habits  of  close  economy. 


OX    WAEMIXG   A   HOME.  173 

On  the  contrary,  the  aim  is,  first,  to  secure  a  house  in 
which  every  room  shall  be  perfectly  ventilated  both  day  and 
night,  and  that  too  without  the  watchful  care  and  constant 
attention  and  intelligence  needful  in  houses  not  provided 
with  a  proper  and  successful  mode  of  ventilation. 

The  next  aim  is,  to  arrange  the  conveniences  of  domestic 
labor  so  as  to  save  time,  and  also  to  render  such  work  less 
repulsive  than  it  is  made  by  common  methods,  so  that  chil 
dren  can  be  trained  to  love  house-work.  And  lastly,  econ 
omy  of  expense  in  house-building  is  sought.  These  things 
should  be  borne  in  mind  in  examining  the  plans  of  this 
work. 

In  the  dwelling-house,  chap,  ii.,  part  ii.,  Fig.  7,  a  cast-iron 
pipe  is  made  in  sections,  which  are  to  be  united,  and  the 
whole  fastened  at  top  and  bottom  in  the  centre  of  the 
warm-air  flue  by  ears  extending  to  the  bricks,  and  fastened 
when  the  flue  is  in  process  of  building.  Projecting  open 
ings  to  receive  the  pipes  of  the  furnace,  the  laundry  stove, 
and  two  stoves  in  each  story,  should  be  provided  in  this 
cast-iron  pipe,  which  must  be  closed  when  not  in  use.  A 
large  opening  is  to  be  made  into  the  warm-air  flue,  and 
through  this  the  kitchen  stove-pipe  is  to  pass,  and  be  joined 
to  the  cast-iron  chimney -pipe.  Thus  the  smoke  of  the 
kitchen  stove  will  warm  the  iron  chimney-pipe,  and  this 
will  warm  the  air  of  the  flue,  causing  a  current  upward,  and 
this  current  will  draw  the  heat  and  smells  of  cooking  out  of 
the  kitchen  into  the  opening  of  the  warm-air  flue.  Every 
room  surrounding  the  chimney  has  an  opening  at  the  top 
and  bottom  into  the  warm-air  flue  for  ventilation,  as  also 
have  the  bath-room  and  water-closets. 

The  pure  air  for  rooms  on  the  ground-floor  is  to  be  intro 
duced  by  a  wooden  conductor  one  foot  square,  running  un 
der  the  floor  from  the  front  door  to  the  stove-room,  with 
cross  branches  to  the  two  large  rooms.  The  pure  air  passes 
through  this,  protected  outside  by  wire  netting,  and  deliver 
ed  inside  through  registers  in  each  room,  as  indicated  in 
Fig.  7. 

In  case  open  Franklin  stoves  are  used  in  the  large  rooms, 
the  pure  air  from  the  conductor  should  enter  behind  them, 


174       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

and  thus  be  partially  warmed.  The  vitiated  air  is  carried 
off  at  the  bo'ttom  of  the  room  through  the  open  stoves,  and 
also  at  the  top  by  a  register  opening  into  a  conductor  to  the 
exhausting  warm-air  shaft,  which,  it  will  be  remembered,  is 
the  square  chimney,  containing  the  iron  pipe  which  receives 
the  kitchen  stove-pipe.  The  stove-room  receives  pure  air 
from  the  conductor,  and  sends  off  impure  air  and  the  smells 
of  cooking  by  a  register  opening  directly  into  the  exhaust 
ing  shaft ;  while  its  hot  air  and  smoke,  passing  through  the 
iron  pipe,  heat  the  air  of  the  shaft,  and  produce  the  exhaust 
ing  current. 

The  large  chambers  on  the  second  floor  (Fig.  18)  have 
pure  air  conducted  from  the  stove-room  through  registers 
that  can  be  closed  if  the  heat  or  smells  of  cooking  are  un 
pleasant.  The  air  in  the  stove-room  will  always  be  moist 
from  the  water  of  the  stove  boiler. 

The  small  chambers  have  pure  air  admitted  from  windows 
sunk  at  top  half  an  inch  ;  and  the  warm,  vitiated  air  is  con 
ducted  by  a  register  in  the  ceiling  which  opens  into  a  con 
ductor  to  the  exhausting  warm-air  shaft  at  the  centre  of  the 
house,  as  shown  in  Fig.  23. 

The  basement  or  cellar  is  ventilated  by  an  opening  into 
the  exhausting  air-shaft,  to  remove  impure  air,  and  a  small 
opening  over  each  glazed  door  to  admit  pure  air.  The  doors 
open  out  into  a  "  well,"  or  recess,  excavated  in  the  earth  be 
fore  the  cellar,  for  the  admission  of  light  and  air,  neatly 
bricked  up  and  whitewashed.  The  doors  are  to  be  made  en 
tirely  of  strong,  thick  glass  sashes,  and  this  will  give  light 
enough  for  laundry  work — the  tubs  and  ironing-table  being 
placed  closed  to  the  glazed  door.  The  floor -must  be  plas 
tered  with  water-lime,  and  the  walls  and  ceiling  be  white 
washed,  which  will  add  reflected  light  to  the  room.  There 
will  thus  be  no  need  of  other  windows,  and  the  house  need 
not  be  raised  above  the  ground.  Several  cottages  have  been 
built  thus,  so  that  the  ground-floors  and  conservatories  are 
nearly  on  the  same  level ;  and  all  agree  that  they  are  pleas- 
anter  than  when  raised  higher. 

When  a  window  in  any  room  is  sunk  at  the  top,  it  should 
have  a  narrow  shelf  in  front  inclined  to  the  opening,  so  as  to 


ON   WAEMING   A   HOME.  175 

keep  out  the  rain.  In  small  chambers  for  one  person,  an 
inch  opening  is  sufficient,  and  in  larger  rooms  for  two  per 
sons  a  two-inch  opening  is  needed.  The  openings  into  the 
exhausting-air  flue  should  vary  from  eight  inches  to  twelve 
inches  square,  or  more,  according  to  the  number  of  persons 
who  are  to  sleep  in  the  room. 

The  time  when  ventilation  is  most  difficult  is  the  medium 
weather  in  spring  and  fall,  when  the  air,  though  damp,  is 
similar  in  temperature  outside  and  in.  Then  the  warm-air 
flue  is  indispensable  to  proper  ventilation.  This  is  especial 
ly  needed  in  a  room  used  for  school  or  church  purposes. 

Every  room  should  have  its  air  regulated  not  only  as  to 
its  warmth  and  purity,  but  also  as  to  its  supply  of  moisture; 
and  for  this  purpose  will  be  found  very  convenient  the  in 
strument  called  the  hygrodeik,*  which  shows  at  once  the 
temperature  and  the  moisture. 

The  preceding  remarks  illustrate  the  advantages  of  the 
cottage  plan  in  respect  to  healthful  ventilation.  The  econo 
my  of  the  mode  of  warming  next  demands  attention.  In  the 
first  place,  it  should  be  noted  that  the  chimney  being  at  the 
centre  of  the  house,  no  heat  is  lost  by  its  radiation  through 
outside  walls  into  open  air,  as  is  the  case  with  all  fire-places 
and  grates  that  have  their  backs  and  flues  joined  to  an  out 
side  wall. 

In  this  plan  all  the  radiated  heat  from  the  stove  serves 
to  warm  the  walls  of  adjacent  rooms  in  cold  weather ;  while 
in  the  warm  season  the  non-conducting  summer  casings  of 
the  stove  described  in  the  next  chapter  send  all  the  heat 
either  into  the  exhausting  warm-air  shaft  or  into  the  central 
cast-iron  pipe.  In  addition,  the  sliding  doors  of  the  stove- 
room  (which  should  be  only  six  feet  high,  meeting  the  par 
tition  coming  from  the  ceiling),  can  be  opened  in  cool  days, 
and  then  the  heat  from  the  stove  would  temper  the  rooms 
each  side  of  the  kitchen.  In  hot  weather  they  could  be  kept 
closed,  except  when  the  stove  is  used,  and  then  opened  only 
for  a  short  time.  The  Franklin  stoves  in  the  large  room 
would  give  the  radiating  warmth  and  cheerful  blaze  of  an 

*  It  is  manufactured  by  N.  M.  Lowe,  Boston,  and  sold  by  him  and  J. 
Queen  &  Co.,  Philadelphia. 


276  THE    HOUSEKEEPER   AND    IIEALTHKEEPER. 

open  fire,  while  radiating  heat  also  from  all  their  surfaces. 
In  cold  weather  the  air  of  the  larger  chambers  could  be 
tempered  by  registers  admitting  warm  air  from  the  stove- 
room,  which  would  always  be  sufficiently  moistened  by 
evaporation  from  the  stationary  boiler.  The  conservatories 
in  winter,  protected  from  frost  by  double  sashes,  would  con 
tribute  agreeable  moisture  to  the  larger  rooms.  In  case  the 
size  of  a  family  required  more  rooms,  another  story  could  be 
ventilated  and  warmed  by  the  same  mode,  with  little  addi 
tional  expense. 

We  will  next  notice  the  economy  of  time,  labor,  and  ex 
pense  secured  by  this  cottage  plan.  The  laundry  work  be 
ing  done  in  the  basement,  all  the  cooking,  dish-washing,  etc., 
can  be  done  in  the  kitchen  and  stove-room  on  the  ground- 
floor.  But  in  case  a  larger  kitchen  is  needed,  the  lounges 
can  be  put  in  the  front  part  of  the  large  room,  and  the  mov 
able  screen  placed  so  as  to  give  a  work-room  adjacent  to 
the  kitchen,  and  the  front  side  of  the  same  be  used  for  the 
eating-room.  Where  the  movable  screen  is  used,  the  floor 
should  be  oiled  wood.  A  square  piece  of  carpet  can  be  put 
in  the  centre  of  the  front  part  of  the  room,  to  keep  the  feet 
warm  when  sitting  around  the  table,  and  small  rugs  can  be 
placed  before  the  lounges  or  other  sitting-places,  for  the 
same  purpose. 

Most  cottages  are  so  divided  by  entries,  stairs,  closets, 
etc.,  that  there  can  be  no  large  rooms.  But  in  this  plan,  by 
the  use  of  the  movable  screen,  two  fine  large  rooms  can  be 
secured  whenever  the  family  work  is  over,  while  the  con 
veniences  for  work  will  very  much  lessen  the  time  required. 

In  certain  cases,  where  the  closest  economy  is  needful, 
two  small  families  can  occupy  the  cottage,  by  having  a 
movable  screen  in  both  rooms,  and  using  the  kitchen  in 
common,  or  divide  it  and  have  two  smaller  stoves.  Each 
kitchen  will  then  have  a  window,  and  as  much  room  as  is 
given  to  the  kitchen  in  great  steamers  that  provide  for  sev 
eral  hundred. 

Whoever  plans  a  house  with  a  view  to  economy  must  ar 
range  rooms  around  a  central  chimney,  and  avoid  all  project 
ing  appendages.  Dormer-windows  are  far  more  expensive 


ON   WARMING   A    HOME.  177 

than  common  ones,  and  are  less  pleasant.  Every  addition 
projecting  from  a  main  building  greatly  increases  expense 
of  building,  and  still  more  of  warming  and  ventilating. 

It  should  be  introduced,  as  one  school  exercise  in  every 
female  seminary,  to  plan  houses  with  reference  to  economy 
of  time-,  labor,  and  expense,  and  also  with  reference  to  good 
architectural  taste ;  and  the  teacher  should  be  qualified  to 
point  out  faults  and  give  the  instruction  needed  to  pre 
vent  such  mistakes  in  practical  life.  Every  girl  should  be 
trained  to  be  "  a  wise  woman  "  that  "  buildeth  her  house  " 
aright. 

There  is  but  one  mode  of  ventilation  yet  tried  that  will, 
at  all  seasons  of  the  year  and  all  hours  of  the  day  and  night, 
secure  pure  air  without  dangerous  draughts,  and  that  is  by 
an  exhausting  warm-air  flue.  This  is  always  secured  by  an 
open  fire-place,  so  long  as  its  chimney  is  kept  warm  by  any 
fire.  And  in  many  cases,  a  fire-place  with  a  flue  of  a  cer 
tain  dimension  and  height  will  secure  good  ventilation,  ex 
cept  when  the  air  without  and  within  is  at  the  same  tem 
perature. 

When  no  "exhausting  warm-air  flue  can  be  used,  the  open 
ing  of  doors  and  windows  is  the  only  resort.  Every  sleep 
ing-room  without  a  fire-place  that  draws  smoJce  icell  should 
have  a  window  raised  at  the  bottom  or  sunk  at  the  top  at 
least  an  inch,  with  .an  inclined  shelf  outside  or  in,  to  keep 
out  rain,  and  then  it  is  properly  ventilated,  provided  the  air 
outside  is  colder  than  the  inside  air  —  but  not  otherwise. 
Or  a  door  should  be  kept  opened  into  a  hall  with  an  open 
window.  Let  the  bed-clothing  be  increased,  so  as  to  keep 
warm  in  bed,  and  protect  the  head  also,  and  then  the  more 
air  comes  into  a  sleeping-room  the  better  for  health. 

In  reference  to  the  warming  of  rooms  and  houses  already 
built,  there  is  no  doubt  that  stoves  are  the  most  economical 
mode,  as  they  radiate  heat  and  also  warm  by  convection. 
The  grand  objection  to  their  use  is  the  difficulty  of  securing 
proper  ventilation.  If  a  room  is  well  warmed  by  a  stove, 
and  then  several  small  openings  made  for  the  entrance  of  a 
good  supply  of  outdoor  air,  and  by  a  mode  that  will  prevent 
dangerous  draughts,  all  is  right  as  to  pure  air.  But  in  this 


178       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

case  the  feet  are  always  on  cold  floors,  surrounded  by  the 
coldest  air,  while  the  head  is  in  air  of  much  higher  temper 
ature. 

The  writer  believes  that  ere  long  the  common  mode  of 
warming  by  furnaces  will  be  banished  as  most  pernicious 
to  health,  and  constant  sources  of  discomfort  and  economic 
waste.  The  reasons  for  this  demand  reference  to  some  of 
the  principles  of  pneumatics. 

It  has  been  shown  how  the  air  is  heated  by  convection,  or 
changing  contact.  It  is  thus  the  atmosphere  is  warmed,  not 
by  the  rays  of  the  sun  passing  through  it,  but  by  contact 
with  the  earth  and  other  objects  which  have  been  warmed 
by  radiated  heat  from  the  sun.  The  lower  stratum  of  air 
being  thus  warmed,  becomes  lighter,  and  ascends,  giving 
place  to  the  cooler  and  heavier  air.  This  process  continues, 
so  that  the  warmest  air  is  always  nearest  the  earth,  and 
grows  cooler  as  height  increases. 

The  air  has  a  strong  attraction  for  water,  and  always  holds 
a  certain  quantity  as  an  invisible  vapor.  The  warmer  the 
air  the  more  water  it  demands,  and  will  draw  it  from  all 
objects  it  can  reach.  When  air  cools,  it  deposits  its  invisi 
ble  moisture  as  dew.  When  the  air  has  all  the  water  it  can 
hold,  it  is  said  to  be  saturated;  and  when  it  cools  so  as  to  be 
gin  'to  deposit  moisture,  it  is  called  the  dew  point. 

When  air  holds  all  the  moisture  it  can  sustain,  its  moisture 
is  said  to  be  at  100  per  cent. ;  when  it  holds  only  one-half  as 
much  as  its  temperature  demands,  it  is  said  to  be  at  50  per 
cent. ;  and  when  it  holds  three-fourths  of  what  its  tempera 
ture  requires,  it  is  at  75  per  cent. ;  and  when  only  one-fourth, 
it  holds  25  per  cent. 

In  summer,  outdoor  air  rarely  holds  less  than  half  its  vol- 
iime  of  water ;  that  is,  a  quart  of  air  usually  holds  as  much 
as  a  pint  of  invisible  vapor.  In  1838,  at  Harvard  and  Yale, 
at  70°  Fahrenheit,  the  air  held  80  per  cent,  of  moisture ;  at 
New  Orleans  it  often  holds  90  per  cent.;  at  the  North,  in 
fogs,  the  air  often  holds  all  it  can,  or  is  saturated — that  is, 
holding  100  per  cent.  Thus  it  appears  that  the  hotter  the 
air,  the  more  water  is  demanded  by  it  for  invisible  vapor,  and 
this  it  takes  from  all  around. 


OX   WARMING   A    HOME.  179 

Professor  Bremer,  of  Yale  College,  states  that  40  per  cent, 
of  moisture  is  needed  to  make  air  healthful.  Now  furnaces 
receive  cold  air  containing  little  invisible  moisture,  and  by 
heating  it  a  demand  is  created  for  much  more.  This  is 
sucked  up,  as  by  a  sponge,  from  walls  and  furniture,  and  es 
pecially  from  the  lungs  and  capillaries  of  our  bodies,  thus 
causing  dryness  and  sometimes  inflammation  of  lips,  nose, 
eyes,  throat,  and  lungs.  Experiments  prove  that  while  40 
per  cent,  of  moisture  is  needed  for  health,  furnace-heated  air 
rarely  has  as  much  as  20  per  cent.,  even  when  a  few  quarts  of 
water  are  evaporated  in  the  furnace  chamber.  Thus  the  in 
mates  of  the  house  breathe  dryer  air  than  is  ever  breathed 
in  the  hottest  deserts  of  Sahara. 

Thus,  for  want  of  proper  instruction,  most  American  house 
keepers  who  use  stoves  and  furnaces  not  only  poison  their 
families  with  carbonic  acid  and  carbonic  oxide,  and  starve 
them  for  want  of  oxygen,  but  also  diminish  health  and  com 
fort  for  want  of  a  due  supply  of  moisture  in  the  air.  And 
often  when  a  remedy  is  sought,  by  evaporating  water  in 
the  furnace,  or  on  thfe  stove,  it  is  without  knowing  that  the 
amount  evaporated  depends,  not  on  the  quantity  of  water  in 
the  vessel,  but  on  the  extent  of  evaporating  surface  exposed 
to  the  air.  A  quart  of  water  in  a  wide  shallow  pan  will  give 
more  moisture  than  two  gallons  with  a  small  surface  exposed 
to  heat. 

There  is  also  no  little  wise  economy  in  keeping  a  proper 
supply  of  moisture  in  the  air.  For  it  is  found  that  the  body 
radiates  its  heat  less  in  moist  than  in  dry  air,  so  that  a  per 
son  feels  as  warm  at  a  lower  temperature  when  the  air  has 
a  proper  supply  of  moisture,  as  in  a  much  higher  tempera 
ture  of  dry  air.  Of  course,  less  fuel  is  needed  to  warm  a 
house  when  water  is  evaporated  in  stove  and  furnace-heated 
rooms.  It  is  said  by  those  who  have  experimented,  that  the 
saving  in  fuel  is  twenty  per  cent,  when  the  air  is  duly  sup 
plied  with  moisture. 

There  are  other  difficulties  connected  with  furnaces  which 
should  be  considered. 

The  human  body  is  constantly  radiating  its  heat  to  walls, 
floors,  and  cooler  bodies  around.  At  the  same  time,  a  ther- 


180       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

mometer  is  affected  in  the  same  way,  radiating  its  heat  to 
cooler  bodies  around,  so  that  it  always  marks  a  lower  degree 
of  heat  than  actually  exists  in  the  warm  air  around  it.  Ow 
ing  to  these  facts,  the  injected  air  of  a  furnace  is  always 
warmer  than  is  good  for  the  lungs,  and  much  warmer  than 
is  ever  needed  in  rooms  warmed  by  radiation  from  fires  or 
heated  surfaces.  The  cooler  the  air  we  inspire,  the  more 
oxygen  is  received,  the  faster  the  blood  circulates,  and  the 
greater  is  the  vigor  imparted  to  brain,  nerves,  and  muscles. 

Every  woman  ought  to  know  all  the  dangers  connected 
with  furnaces  and  how  to  remedy  them.  The  following  may 
aid  in  this  duty : 

When  a  furnace  does  not  draw  well,  it  often  is  owing  to 
the  stoppage  by  fine  ashes  or  soot,  and  then  the  smoke-flues 
must  be  cleaned.  The  fewer  and  more  simple  the  smoke- 
flues  the  less  this  trouble  will  occur.  Sometimes  the  shak 
ing  of  a  furnace  makes  cracks  in  joints,  and  this  causes  out 
flow  of  gas  and  also  diminishes  the  draught. 

When  iron  is  very  hot,  it  burns  the  particles  floating  in 
the  air,  making  an  unpleasant  smell  a»d  dryness.  A  large 
furnace,  therefore,  is  better  than  a  small  one  that  must  be 
kept  very  hot. 

Water  should  be  evaporated  in  large  surfaces,  and  so  as 
to  deposit  dew  on  windows. 

Heated  air  passes  off  by  the  shortest  courses,  and  it  is  oft 
en  the  case  that  the  more  distant  rooms  thus  warmed  have 
no  ventilation  and  little  renewal  from  the  furnace  air,  and 
this  is  often  shown  by  a  fetid  smell. 

Furnaces  where  air  is  heated  in  the  furnace-chamber  by 
coils  of  steam  or  by  hot  water,  though  costing  more  at  first, 
require  much  less  fuel,  and  do  not  involve  the  evils  of  warm 
ing  by  hot  iron. 

The  safest  and  pleasantest  way  of  warming  a  dwelling  is 
by  steam-coils,  provided  there  are  fire-places  or  hot-air  flues 
to  carry  off  bad  air.  Without  these,  this  is  the  most  un- 
healthful  mode  of  all,  as  there  is  no  fresh  air  brought  in,  and 
what  is  heated  is  breathed  over  and  over,  till  it  is  poisonous. 

The  want  of  care  in  regulating  the  dampers  of  the  air- 
box  often  makes  a  house  cold,  however  great  the  furnace 


OX   WABMI'NG   A    HOME.  181 

fire.  A  strong  wind  requires  the  dampers  nearly  closed, 
especially  when  it  is  on  the  side  where  the  air  enters  from 
without.  Every  furnace  should  be  supplied,  not  by  cellar 
air,  but  by  air  taken  through  a  shaft  from  a  height,  and  so 
more  pure. 

Remember  that  an  open  fire,  or  an  opening  into  a  hot-aiv 
flue,  will  ventilate  properly  in  all  seasons  and  all  weathers. 
The  opening  should  be  at  both  the  top  and  bottom  of  the 
room. 


182       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


CHAPTER  V. 

ON   STOVES   AND    CHIMNEYS. 

THE  simplest  mode  of  warming  a  house  and  cooking  food 
is  by  radiated  heat  from  fires ;  but  this  is  the  most  wasteful 
method,  as  respects  time,  labor,  and  expense.  The  most 
convenient,  economical,  and  labor-saving  mode  ,of  employing 
heat  is  by  convection,  as  applied  in  stoves  and  furnaces ; 
but  for  want  of  proper  care  and  scientific  knowledge  this 
method  has  proved  very  destructive  to  health.  When 
warming  and  cooking  were  done  by  open  fires,  houses  were 
well  supplied  with  pure  air,  as  is  rarely  the  case  in  rooms 
heated  by  stoves;  for  such  is  the  prevailing  ignorance  on 
this  subject,  that  as  long  as  stoves  save  labor  and  warm  the 
air,  the  great  majority  of  people,  especially  among  the  igno 
rant,  will  use  them  in  ways  that  involve  debilitated  consti 
tutions  and  frequent  disease. 

The  most  common  modes  of  cooking,  where  open  fires  are 
relinquished,  are  by  the  range  and  the  cooking-stove.  The 
range  is  inferior  to  the  stove  in  these  respects :  it  is  less 
economical,  demanding  much  more  fuel ;  it  endangers  the 
dress  of  the  cook  while  standing  near  for  various  opera 
tions;  it  requires  more  stooping  than  the  stove  while  cook 
ing;  it  will  not  keep  a  fire  all  night,  as  do  the  best  stoves; 
it  will  not  burn  wood  and  coal  equally  well;  and  lastly,  if  it 
warms  the  kitchen  sufficiently  in  winter,  it  is  too  warm  for 
summer.  Some  prefer  it  because  the  fumes  of  cooking  can 
be  carried  off-  but  stoves  properly  arranged  accomplish 
this  equally  well. 

After  extensive  inquiry  and  many  personal  experiments, 
the  author  has  found  a  cooking-stove  constructed  on  true 
scientific  principles,  which  unites  convenience,  comfort,  and 
economy,  in  a  remarkable  manner;  and  this  is  the  one  re 
ferred  to  in  the  kitchen  of  the  cottage  described  in  Chapter 
IV.  Of  this  stove  drawings  and  descriptions  will  now  be 


ON   STOVES   AND    CHIMNEYS. 


183 


given,  as  the  best  mode  of  illustrating  the  practical  applica 
tions  of  these  principles  to  the  art  of  cooking,  and  to  show 
how  much  American  women  have  suffered,  and  how  much 
they  have  been  imposed  upon  for  want  of  proper  knowledge 
in  this  branch  of  their  profession.  And  every  woman  can 
understand  what  follows  with  much  less  effort  than  young 
girls  at  high-schools  give  to  the  first  problems  of  Geometry 
— for  which  they  will  never  have  any  practical  use,  while  at 
tention  to  this  problem  of  home  affairs  will  cultivate  the  in 


tellect  quite  as  much  as  the  abstract  reasonings  of  Algebra 
and  Geometry. 

Fig.  36  represents  a  portion  of  the  interior  of  this  cook- 
ing-stOve.  First,  notice  the  fire-box,  which  has  corrugated 
(literally,  wrinkled)  sides,  by  which  space  is  economized,  so 
that  as  much  heating  surface  is  secured  as  if  they  were  one- 
third  larger ;  for  the  heat  radiates  from  every  part  of  tne 
undulating  surface,  which  is  one-third  greater  in  superficial 


184 


THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


Fig.  37. 


OVEN 


Fig.  38. 


OVEN 


Model  Stove. 


Ordinary  Stove. 


extent  than  if  it  were  plane.  The  shape  of  the  fire-box  also 
secures  more  heat  by  having  oblique  sides — which  radiate 
more  effectively  into  the  oven  beneath  than  if  they  were 
perpendicular,  as  illustrated  by  Figs.  37  and  38.  It  is  also 
sunk  into  the  oven,  so  as  to  radiate  from  three  instead  of 
from  two  sides.  In  most  other  stoves,  the  front  of  the  fire 
boxes  with  their  grates  are 
built  so  as  to  be  the  front  of 
the  stove  itself,  and  radiate 
outward  chiefly. 

The  oven  is  the  space  un 
der  and  around  the  back  and 
front  sides  of  the  fire-box.  The 
oven-bottom  is  not  introduced 
in  the  diagram,  but  it  is  a  horizontal  plate  between  the 
fire-box  and  what  is  represented  as  the  "  flue-plate,"  which 
separates  the  oven  from  the  bottom  of  the  stove.  The  top 
of  the  oven  is  the  horizontal  corrugated  plate  passing  from 
the  rear  edge  of  the  fire-box  to  the  back  flues.  These  flues 
are  three  in  numbev — the  back  eentre-flue,  which  is  closed  to 
the  heat  and  smoke  coming  over  the  oven  from  the  fire-box 
by  a  damper,  and  the  two  back  corner-flues.  Down  these 
two  corner-flues  passes  the  current  of  hot  #ir  and  smoke,  hav 
ing  first  drawn  across  the  corrugated  oven-top.  The  arrows 
show  its  descent  through  these  flues,  from  which  it  obliquely 
strikes  and  passes  over  the  flue-plate,  then  under  it,  and  then 
out  through  the  centre  back-flue,  which  is  open  at  the  bot 
tom,  up  into  the  smoke-pipe. 

The  flue-plate  is  placed  obliquely,  to  accumulate  heat  by 
forcing  and  compression ;  for  the  back  space  where  the 
smoke  enters  from  the  corner-flues  is  largest,  arid  decreases 
toward  the  front,  so  that  the  hot  current  is  compressed  in  a 
narrow  space,  between  the  oven-bottom  and  the  flue-plate 
at  the  place  where  the  bent  arrows  are  seen.  Here  again  it 
enters  a  wider  space,  under  the  flue-plate,  and  proceeds  to 
another  narrow  one,  between  the  flue-plate  and  the  bottom 
of  the  stove,  and  thus  is  compressed  and  retained  longer 
than  if  not  impeded  by  these' various  contrivances.  The 
heat  and  smoke  also  strike  the  plate  obliquely,  and  thus,  by 


ON   STOVES    AND    CHIMNEYS.  185 

reflection  from  its  surface,  impart  more  heat  than  if  the  pas 
sage  was  a  horizontal  one. 

The  external  radiation  is  regulated  by  the  use  of  non-con 
ducting  plaster  applied  to  the  flue-plate  and  to  the  sides  of 
the  corner-flues,  so  that  the  heat  is  prevented  from  radiating 
in  any  direction  except  toward  the  oven.  The  doors,  sides, 
and  bottom  of  the  stove  are  lined  with  tin  casings,  which 
hold  a  stratum  of  air  which  is  a  non-conductor.  These  cas 
ings  are  so  arranged  as  to  be  removed  whenever  the  weather 
becomes  cold,  so  that  the  heat  may  then  radiate  into  the 
kitchen.  The  outer  edges  of  the  oven  are  also  similarly  pro 
tected  from  loss  of  heat  by  tin  casings  and  air-spaces,  and 
the  oven  doors  opening  at  the  front  of  the  stove  are  provided 
with  the  same  economical  savers  of  heat.  High  tin  covers 
placed  on  the  top  prevent  the  heat  from  radiating  from  the 
top  of  the  stove.  These  are  exceedingly  useful,  as  the  space 
under  them  is  well  heated  and  arranged  for  baking,  for  heat 
ing  irons,  and  many  other  incidental  necessities.  Cake  and 
pies  can  be  baked  on  the  top,  while  the  oven  is  used  for 
bread  or  for  meats.  When  all  the  casings  and  covers  are  on, 
almost  all  the  heat  is  confined  within  the  stove;  and  when 
ever  heat  for  the  room  is  wanted,  opening  the  front  oven 
doors  turns  it  out  into  the  kitchen. 

Another  contrivance  is  that  of  ventilating-holes  in  the 
front  doors,  through  which  fresh  air  is  brought  into  the  oven. 
This  secures  several  purposes:  it  carries  off  the  fumes  of 
cooking  meats,  and  prevents  the  mixing  of  flavors  when  dif 
ferent  articles  are  cooked  in  the  oven ;  it  drives  the  heat  that 
accumulates  between  the  fire-box  and  front  doors  down 
around  the  oven,  and  equalizes  its  heat,  so  that  articles  need 
not  be  moved  while  baking;  and  lastly,  as  the  air  passes 
through  the  holes  of  the  fire-box,  it  causes  the  burning  of 
gases  in  the  smoke,  and  thus  increases  heat.  When  wood 
or  bituminous  coal  is  used,  perforated  metal  linings  are  put 
in  the  fire-box,  and  the  result  is  the  burning  of  smoke  and 
gases  that  otherwise  would  pass  into  the  chimney.  This  is 
a  great  discovery  in  the  economy  of  fuel,  which  can  be  ap 
plied  in  many  ways. 

Heretofore  most  cooking-stoves  have  had  dumping-grates, 


186       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

which  are  inconvenient  from  the  dust  produced,  are  uneco 
nomical  in  the  use  of  fuel,  and  disadvantageous  from  too 
many  or  too  loose  joints.  But  recently  this  stove  has  been 
provided  with  a  dumping-grate  which  also  will  sift  ashes, 
and  can  be  cleaned  without  dust  and  the  other  objectionable 
features  of  most  dumping-grates. 

Those  who  are  taught  to  manage  the  stove  properly  keep 
the  fire  going  all  night,  and  equally  well  with  wood  or  coal, 
thus  saving  the  expense  of  kindling  and  the  trouble  of  start 
ing  a  new  fire.  When  the  fuel  is  of  good  quality,  all  that  is 
needed  in  the  morning  is  to  draw  the  back-damper,  shake  the 
grate,  and  add  more  fuel. 

Another  remarkable  feature  of  this  stove  is  the  extension- 
top,  on  which  is  placed  a  water  reservoir,  constantly  heated 
by  the  smoke  as  it  passes  from  the  stove,  through  one  or  two 
uniting  passages,  to  the  smoke-pipe.  Under  this  is  placed  a 
closet  for  warming  and  keeping  hot  the  dishes,  vegetables, 
meats,  etc.,  while  preparing  for  dinner.  It  is  also  very  use 
ful  in  drying  fruit ;  and  when  large  baking  is  required,  a 
small  appended  pot  for  charcoal  turns  it  into  a  fine  large 
oven,  that  bakes  as  nicely  as  a  brick  oven. 

Another  useful  appendage  is  a  common  tin  oven,  in  which 
roasting  can  be  done  in  front  of  the  stove,  the  oven  doors 
being  removed  for  the  purpose.  The  roast  will  be  done  as 
perfectly  as  by  an  open  fire. 

This  stove  is  furnished  with  pipes  for  heating  water,  like 
the  water-back  of  ranges,  and  these  can  be  taken  or  left  out 
at  pleasure.  So  also  the  top  covers,  the  baking  stool  and 
pot,  and  the  summer-back,  bottom,  and  side-casings  can  be 
used  or  omitted  as  preferred. 

Fig.  39  exhibits  the  stove  completed,  with  all  its  append 
ages,  as  they  might  be  employed  in  cooking  for  a  large 
family. 

Its  capacity,  convenience,  and  economy  as  a  stove  may  be 
estimated  by  the  following  fact :  With  proper  management 
of  dampers,  one  ordinary-sized  coal-hod  of  anthracite  coal 
will,  for  twenty-four  hours,  keep  the  stove  running,  keep 
seventeen  gallons  of  water  hot  at  all  hours,  bake  pies  and 
puddings  in  the  warm  closet,  heat  flat-irons  under  the  back 


ON   STOVES   AND    CHIMNEYS. 

Fig.  £9. 


187 


DOOR  DAMPER 


cover,  boil  tea-kettle  and  one  pot  under  the  front  cover,  bake 
bread  in  the  oven,  and  cook  a  turkey  in  the  tin  roaster  in 
front.  The  author  has  numerous  friends  who,  after  trying 
the  best  ranges,  have  dismissed  them  for  this  stove,  and  in 
two  or  three  years  cleared  the  whole  expense  by  the  saving 
of  fuel. 

The  remarkable  durability  of  this  stove  is  another  eco 
nomic  feature ;  for,  in  addition  to  its  fine  castings  and  nice- 
fitting  workmanship,  all  the  parts  liable  to  burn  out  are  so 
protected  by  linings,  and  other  contrivances  easily  renewed, 
that  the  stove  itself  may  pass  from  one  generation  to  an 
other,  as  do  ordinary  chimneys.  The  writer  has  visited  in 
families  where  this  stove  had  been  in  constant  use  for  eight 
een  and  twenty  years,  and  was  still  as  good  as  new.  In 
most  other  families  the  stoves  are  broken,  burned  out,  or 


188       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

thrown  aside  for  improved  patterns  every  four,  five,  or  six 
years,-aud  sometimes,  to  the  knowledge  of  the  writer,  still 
oftener. 

Another  excellent. point  is  that,  although  it  is  so  compli 
cated  in  its  various  contrivances  as  to  demand  intelligent 
management  in  order  to  secure  all  its  advantages,  it  also  can 
be  used  satisfactorily  even  when  the  mistress  and  maid  are 
equally  careless  and  ignorant  of  its  distinctive  merits.  To 
such  it  offers  all  the  advantages  of  ordinary  good  stoves,  and 
is  extensively  used  by  those  who  take  no  pains  to  understand 
and  apply  its  peculiar  advantages. 

But  the  writer  has  managed  the  stove  herself  in  all  the 
details  of  cooking,  and  is  confident  that  any  housekeeper  of 
common  sense  who  is  instructed  properly,  and  who  also  aims 
to  have  her  kitchen  affairs  managed  with  strict  economy, 
can  easily  train  any  servant  who  is  willing  to  learn,  so  as  to 
gain  the  full  advantages  offered.  And  even  without  any  in 
structions  at  all  except  the  printed  directions  sent  with  the 
stove,  an  intelligent  woman  can,  by  due  attention,  though 
not  without,  both  manage  it,  and  teach  her  children  and 
servants  to  do  likewise.  And  whenever  this  stove  has  fail 
ed  to  give  the  highest  satisfaction,  it  has  been  either  be 
cause  the  draught  of  the  chimney  was  poor,  or  because  the 
housekeeper  was  not  apprised  of  its  peculiarities,  or  be 
cause  she  did  not  give  sufficient  attention  to  the  matter,  or 
was  not  able  or  willing  to  superintend  and  direct  its  man 
agement. 

The  consequence  has  been  that,  in  families  where  this 
stove  has  been  understood  and  managed  aright,  it  has  saved 
nearly  one-half  of  the  fuel  that  would  be  used  in  ordinary 
stoves,  constructed  with  the  usual  disregard  of  scientific  and 
economic  laws.  And  it  is  because  we  know  this  particular 
stove  to  be  convenient,  reliable,  and  economically  efficient 
beyond  ordinary  experience,  in  the  important  housekeeping 
element  of  kitchen  labor,  that  we  devote  to  it  so  much  space 
and  pains  to  describe  its  advantageous  points.* 

*  A  letter  to  the  author,  inclosing  twenty-five  cents  for  expense  of  time  and 
correspondence,  will  secure  a  circular  with  further  account  and  directions  for 
using  this  stove.  Direct — Care  of  Dr.  G.  H.  Taylor,  New  York  city. 


OX    STOVES   AND    CHIMNEYS.  189 


CHIMNEYS. 

One  of  the  most  serious  evils  in  domestic  life  is  often 
found  in  chimneys  that  will  not  properly  draw  the  smoke  of 
a  fire  or  stove.  Although  chimneys  have  been  building  for 
a  thousand  years,  the  artisans  of  the  present  day  seem 
strangely  ignorant  of  the  true  method  of  constructing  them 
so  as  always  to  carry  smoke  upward  instead  of  downward. 
It  is  rarely  the  case  that  a  large  house  is  built  in  which  there 
is  not  some  flue  or  chimney  which  "will  not  draw."  One 
of  the  reasons  why  the  stove  described  as  excelling  all  others 
is  sometimes  cast  aside  for  a  poorer  one  is,  that  it  requires  a 
properly  constructed  chimney,  and  multitudes  of  women  do 
not  know  how  to  secure  it.  The  writer  in  early  life  shed 
many  a  bitter  tear,  drawn  forth  by  smoke  from  an  ill-con 
structed  kitchen-chimney,  and  thousands  all  over  the  land 
can  report  the  same  experience. 

The  following  are  some  of  the  causes  and  the  remedies  for 
this  evil :  ^ 

The  most  common  cause  of  poor  chimney  draughts  is  too 
large  an  opening  for  the  ^ire-place,  either  too  wide  or  too 
high  in  front,  or  having  too  large  a  throat  for  the  smoke. 
In  a  lower  story,  the  fire-place  should  not  be  larger  than 
thirty  inches  wide,  twenty-five  inches  high,  and  fifteen  deep. 
In  the  story  above,  it  should  be  eighteen  inches  square  and 
fifteen  inches  deep. 

Another  cause  is  too  short  a  flue,  and  the  remedy  is  to 
lengthen  it.  As  a  general  rule,  the  longer  the  flue  the 
stronger  the  draught ;  but  in  calculating  the  length  of  a 
flue,  reference  must  be  had  to  side-flues,  if  any  open  into  it. 
Where  this  is  the  case,  the  length  of  the  main  flue  is  to  be 
considered  as  extending  only  from  the  bottom  to  the  point 
where  the  upper  flue  joins  it,  and  where  the  lower  flue  will 
receive  air  from  the  upper  side  flue.  If  a  smoky  flue  can  not 
be  increased  in  length,  either  by  closing  an  upper  flue  or 
lengthening  the  chimney,  the  fire-place  must  be  contracted 
so  that  all  the  air  near  the  fire  will  be  heated  and  thus 
pressed  upward. 

If  a  flue  has  more  than  one  opening,  in  some  cases  it  is 


190       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

impossible  to  secure  a  good  draught.  Sometimes  it  will 
work  well,  and  sometimes  it  will  not.  The  only  safe  rule  is 
to  have  a  separate  flue  to  each  fire. 

Another  cause  of  poor  draughts  is  too  tight  a  room,  so 
that  the  cold  air  from  without  can  not  enter  to  press  the 
warm  air  up  the  chimney.  The  remedy  is  to  admit  a  small 
current  of  air  from  without. 

Another  cause  is  two  chimneys  in  one  room,  or  in  rooms 
opening  together,  in  which  the  draught  in  one  is  much 
stronger  than  in  the  other.  In  this  case  the  stronger 
draught  will  draw  away  from  the  weaker.  The  remedy  is,  ' 
for  each  room  to  have  a  proper  supply  of  outside  air ;  or,  in 
a  single  room,  to  stop  one  of  the  chimneys. 

Another  cause  is  the  too  close  vicinity  of  a  hill  or  build 
ings  higher  than  the  top  of  the  chimney,  and  the  remedy  for 
this  is  to  raise  the  chimney. 

Another  cause  is  the  descent  into  unused  fire-places  of 
smoke  from  other  chimneys  near.  The  remedy  is  to  close 
the  throat  of  the  unused  chimney. 

Another  cause  is  a  door  opening  toward  the  fire-place  on 
the  same  side  of  the  room,  so  tha*  its  draught  passes  along 
the  wall  and  makes  a  current  that  draws  out  the  smoke. 
The  remedy  is  to  change  the  hanging  of  the  door,  so  as  to 
open  another  way. 

Another  cause  is  strong  winds.  The  remedy  is  a  turn-cap 
on  top  of  the  chimney. 

Another  cause  is  the  roughness  of  the  inside  of  a  chim- 
uey^  or  projections  which  impede  the  passage  of  the  smoke. 
Every  chimney  should  be  built  of  equal  dimensions  from 
bottom  to  top,  with  no  projections  into  it,  with  as  few  bends 
as  possible,  and  with  the  surface  of  the  inside  as  smooth  as 
possible. 

Another  cause  of  poor  draughts  is  openings  into  the  chim 
ney  of  chambers  for  stove-pipes.  The  remedy  is  to  close 
them,  or  insert  stove-pipes  that  are  in  use. 

Another  cause  is  the  falling  out  of  brick  in  some  part  of 
the  chimney  so  that  outer  air  is  admitted.  The  remedy  is 
to  close  the  opening. 

The  draught  of  a  stove  may  be  affected  by  most  of  these 


OX   STOVES   AND    CHIMNEYS.  191 

causes.  It  also  demands  that  the  fire-place  have  ^a  tight  fire- 
board,  or  that  the  throat  be  carefully  filled.  For  neglect 
ing  this,  many  a  good  stove  has  been  thrown  aside  and  a 
poor  one  taken  in  its  place. 

If  all  young  wotnen  had  committed  to  memory  these 
causes  of  evil  and  their  remedies,  many  a  badly-built  chim 
ney  might  have  been  cured,  and  many  smoke-drawn  tears, 
sighs,  ill  tempers,  and  irritating  words  avoided. 

But  there '  are  dangers  in  this  direction  which  demand 
special  attention.  Where  one  flue  has  two  stoves  or  fire 
places,  in  rooms  one  above  the  other,  in  certain  states  of  the 
atmosphere,  the  lower  room  being  the  warmer,  the  colder 
air  and  carbonic  acid  in  the  room  above  will  pass  down  into 
the  lower  room  through  the  opening  for  the  stove  or  the 
fire-place. 

This  occurred  not  long  since  in  a  boarding-school,  when 
the  gas  in  a  room  above  flowed  into  a  lower  one,  and  suffo 
cated  several  to  death.  This  room  had  no  mode  of  ventila 
tion,  and  several  persons  slept  in  it,  and  were  thus  stifled. 
Professor  Brewer  states  a  similar  case  in  the  family  of  a 
relative.  An  anthracite  stove  was  used  in  the  upper  room ; 
and  on  one  still,  close  night,  the  gas  from  this  stove  descend 
ed  through  the  flue  and  the  opening  into  a  room  below,  and 
stifled  the  sleepers. 


192 


THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


Fig.  40. 


CHAPTER  VI. 

ECONOMIC   MODES    OF   BEAUTIFYING   A    HOME. 

THE  educating  influence  of  works  of  natural  beauty  and  of 
art  can  hardly  be  overestimated.  Surrounded  by  such  sug 
gestions  of  the  beautiful,  and  such  reminders  of  history  and 
art,  children  are  constantly  trained  to  correctness  of  taste 
and  refinement  of  thought,  and  stimulated  —  sometimes  to 
efforts  at  artistic  imitation,  always  to  the  eager  and  intelli 
gent  inquiry  about  the  scenes,  the  places,  the  incidents  repre 
sented. 

Just  here,  perhaps,  we  are  met  by  some  who  impatiently 
exclaim, "  But  I  have  no  money  to  spare  for  any  thing  of  this 
sort.  I  am  condemned  to  an  absolute  bareness,  and  beauty  in 
my  case  is  not  to  be  thought  of."  It  is  for  such  that  some 
economic  modes  of  beautifying  a  home  are  here  suggested. 

The  cornices  to 
your  windows  can 
be  simply  strips  of 
wood  covered  with 
paper  to  match  the 
bordering  of  your 
room,  and  the  lam 
brequins,  made  of 
chintz  like  the 
lounge,  could  be 
trimmed  with 
fringe  or  gimp  of 
the  same  color. 
The  patterns  of 
these  can  be  varied 
according  to  fancy, 
but  simple  designs 
are  usually  the  pret 
tiest.  A  tassel  at 


ECONOMIC   MODES  OF   BEAUTIFYING   A   HOME. 

Fier.  41. 


193 


104       THE  HOUSEKEEPER  AXD  HEALTHKEEPEE. 

the  lowest  point  greatly  improves  the  appearance  of  the 
entire  curtain. 

The  curtains  can  be  made  of  plain  white  muslin,  or  some 
of  the  many  styles  that  come  for  this  purpose.  If  plain  inus- 
lin  is  used,  you  can  ornament  them  with  hems  an  inch  in 
width,  in  which  insert  a  strip  of  gingham  or  chambray  of  the 
same  color  as  your  chintz.  This  will  wash  with  the  curtains 
without  losing  its  color,  or,  should  it  fade,  it  can  easily  be 
drawn  out  and  replaced. 

The  influence  of  white-muslin  curtains  in  giving  an  air  of 
grace  and  elegance  to  a  room  is  astonishing.  White  cur 
tains  really  create  a  room  out  of  nothing.  No  matter  how 
coarse  the  muslin,  so  it  be  white  and  hang  in  graceful  folds, 
there  is  a  charm  in  it  that  supplies  the  want  of  multitudes 
of  other  things. 

The  following  is  a  sketch  of  a  most  attractive  parlor,  the 
owners  being  persons  of  taste  and  culture,  and  visited  by  the 
most  .wealthy  and  refined  class,  who  are  always  delighted 
with  its  light,  comfort,  and  beauty.  In  this  parlor  is  the 
window,  Fig.  40,  page  192,  with  its  lambrequins,  and  the  win 
dow  covered  with  flowers  and  greens,  Fig.  41. 

A  straw  matting,  used  six  years,  and  still  good. 

Cheap  drab-colored  rugs,  bordered  with  green,  in  front  of 
the  fire  and  under  the  centre-table.  The  cheap  wall-paper 
istlrab  and  green,  witli  heavy  green  border  for  cornice.  On 
one  side  is  this  window  adorned  with  creepers,  brackets  with 
flower-pots,  and  hanging-baskets,  as  at  Fig.  41,  page  193. 
The  other  (see  Fig.  40)  window  has  lambrequins  made  of  an 
old  green  worsted  dress  lined  with  coarse  unbleached  cotton 
trimmed  with  green  gimp,  and  the  tassels  home-made  from 
remnants  of  the  old  green  dress.  Cheap  white  lace  with 
broad  hems,  in  which  strips  of  the  green  dress  are  drawn, 
complete  the  window  outfit. 

On  one  side  of  the  fire-place  is  a  lounge  made  as  illus 
trated  by  Fig.  16,  page  139;  and  ottomans  around  are  also 
made  as  illustrated  in  the  same  chapter.  All  are  covered 
with  drab  cotton  cloth,  and  trimmed  with  green. 

Six  chairs  bought  unpainted,  and  by  the  mistress  of  the 
house  painted  drab  and  green.  Chromos  and  engravings  in 


ECONOMIC   MODES    OF   BEAUTIFYING   A    HOME. 


195 


Fig.  43. 


cheap  and  tasteful  frames,  as  illus 
trated  in  Figs.  42  and  43,  adorn  the 
walls,  and  German  ivy  and  hanging- 
baskets  of  greens  and  flowers  are  in 
all  tasteful  arrangements.  In  cool 
weather  a  bright  fire  of  dried  wal 
nut  invites  to  a  social  gathering 
around  its  hospitable  gleams,  the 
fire-place  being  an  open  Franklin 
stove,  so  placed  that  its  hearth  is  on 
a  level  with  the  floor,  that  there  may 
be  no  cold  feet.  Such  a  stove  unites 
economy  with  beauty  and  comfort.  A  prime  charm  of  this 
room  is  its  southern  exposure,  secu 
ring  sunshine  all  the  year,  never  shut 
out  with  shades  or  blinds  except  in 
the  hottest  days. 

This  lovely  parlor  was  furnished 
with  pictures  and  every  other  article 
for  less  than  a  hundred  dollars,  and 
was  more  beautiful  and  enjoyable 
than  many  of  those  which  have  de 
manded  thousands  for  their  outfit. 

As  a  means  of  educating  the  inge 
nuity  and  the  taste,  you  can  make  for 

yourselves  pretty  rustic  frames  in  various  modes.  Take  a 
very  thin  board,  of  the  right  size  and  shape,  for  the  founda 
tion  or  "  mat ;"  saw  out  the  inner  oval  or  rectangular  form 
to  suit  the  picture.  ISTail  on  the  edge  a  rustic  frame  made 
of  branches  of  hard,  seasoned  wood,  and  garnish  the  corners 
with  some  pretty  device ;  such,  for  instance,  as  a  cluster  of 
acorns  ;  or,  in  place  of  the  branches  of  trees,  fasten  on  with 
glue  small  pine  cones,  with  larger  ones  for  corner  ornaments. 
Or  use  the  mosses  of  the  wood  or  ocean  shells  for  this  pur 
pose.  It  may  be  more  convenient  to  get  the  mat  or  inner 
molding  from  a  framer,  or  have  it  made  by  your  carpenter, 
with  a  groove  behind  to  hold  a  glass. 

If  you  have  in  the  house  any  broken-down  arm-chair  re 
posing  in  the  oblivion  of  the  garret,  draw  it  out — drive  a 


196 


THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 


nail  here  and  there  to  hold 
it  firm — stuff  and  pad,  and 
stitch  the  padding  through 
with  a  long  upholsterer's 
needle,  and  cover  it  with 
the  chintz  like  your  other 
furniture  and  you  create  an 
easy-chair. 

An  ox -muzzle,  flattened 
on  one  side  and  nailed  to  a 
board,  as  in  Fig.  44,  filled 
with  spongy  moss  and  feath 
ery  ferns,  makes  a  lovely 
ornament ;  while  suspend 
ed  baskets  holding  cups 
or  bowls  of  soil  filled  with 

drooping  plants  is  another  cheap  ornament.     A  Ward  case, 

which  any  ingenious  boy  can  make  of  pine  and  common 

glass,  is  shown  on  the  table  at  Fig.  41,  page  193.     It  is  a 

great  source  of  enjoyment  to  children  and  invalids.     The 

box  at  the  bottom  is  to 

be  lined  with  zinc,  and 

have  a  hole  for  drainage 

covered  within  inverted 

saucer,  and  there  must  be 

a  door  at  one  end.     The 

soil  must  consist  of  bro 
ken  charcoal  at  bottom, 

two    inches    deep,    and 

over  this  some  soil  made 

of  one -fourth  fine  sand, 

one -fourth  meadow  soil 

from  under  fresh  turf,  and 

two  -  fourths    wood    soil 

from  under  forest -trees. 

In  this  plant  all  sorts  of    j 

ferns  and  swamp  grasses, 

and   make   a  border   of  ^ 

money-plant  or  periwin- 


Fig.  45. 


THE  HOUSEKEEPER  AND  HEALTHKEEPEB.       197 

kle.  A  bit  of  looking-glass,  some  shells,  and  bits  of  rock 
with  a  variety  of  mosses,  flowers,  and  ferns  that  grow  in  the 
shade,  can  lend  variety  and  beauty.  When  watering,  set  a 
pail  under  for  it  to  drip  into.  It  needs  only  to  keep  this 
moss  always  damp,  and  to  sprinkle  these  ferns  occasionally 
with  a  whisk-broom,  to  have  a  most  lovely  ornament  for 
your  room  or  hall. 

An  old  tin  pan,  painted  green,  with  holes  in  the  bottom, 
thus  supplied  with  soil  and  ferns,  makes  a  pretty  parlor  or 
nament.  Or,  take  a  salt-box  or  fig-box,  and  fill  them  with 
soil  and  plants,  and  use  for  hanging-baskets.  The  Ward 
case  needs  watering  only  once  in  two  weeks,  and  most  of 
these  plants  grow  without  sun  in  north  windows.  The  fuch 
sias  flourish  also  in  the  shade,  as  do  striped  spider-wort,  smi- 
lax,  saxifrage,  and  samentosa  or  Wandering  Jew.  German 
ivy  growing  in  suspended  bottles  of  water  is  a  cheap  orna 
ment,  and  slips  of  nasturtions  and  verbenas  will  grow  in  north 
windows  all  winter.  A  sponge  filled  with  flax-seed,  hung  by 
a  cord  and  kept  wet,  is  another  cheap  ornament,  as  is  also 
a  carrot  scooped  out,  after  the  small  part  is  cut  out  and 
hung  up,  till  its  tall,  graceful  shoots  will  mingle  with  flowers 
placed  in  it.  A  sweet-potato  in  a  bowl  of  water,  or  sus 
pended  by  a  knitting-needle  run  through  it  and  laid  in  a 
bowl  half  full  of  water,  makes  a  verdant  ornament.  The 
flowers  for  a  Ward  case,  in  a  room  without  sun,  are,  ground 
pine,  prince's  pine,  trailing  arbutus,  partridge  -  berry,  eye- 
brights,  mosses.  Fig.  45  is  a  stand  for  flowers,  made  of  roots 
scraped  and  varnished. 

Much  of  the  beauty  of  furniture  is  secured  by  the  tasteful 
combination  of  colors.  There  usually  should  be  only  two 
colors  in  addition  to  the  white  of  the  ceiling.  Blue  unites 
well  with  buff  or  corn  color,  or  a  yellow  brown.  Green 
combines  well  with  drab,  or  white,  or  yellow.  Scarlet  or 
crimson  unites  well  with  gray  or  drab. 

Those  who  cultivate  parlor  plants  need  these  cautions: 
Too  much  water  and  want  of  fresh  air  make  plants  grow 
pale  and  spindling;  so  give  fresh  air  every  day.  Wash 
leaves  when  covered  with  dust.  Change  soil  once  a  year, 
or  water  with  liquid  manure.  Pluck  faded  flowers,  as  much 


198  ECONOMIC   MODES    OF   BEAUTIFYING   A   HOME. 

strength  of  a  plant  goes  to  make  seed.  Pick  off  fading 
green  leaves.  If  flowers  are  wanted,  use  small  pots.  Do 
not  shut  out  the  sun,  which  human  beings  need  as  much  as 
flowers.  Use  oil-cloth  similar  to  the  carpet,  where  flowers 
and  sun  abound.  Shut  out  flies  with  wire  netting  in  open 
windows,  and  also  doors  of  the  same.  It  costs  much  less 
than  ill  health  and  mournfully  darkened  rooms. 


CAEE    OP   HEALTH.  199 


CHAPTER  VII. 

CAEE     OF    HEALTH. 

THERE  is  no  point  where  a  woman  is  more  liable  to  suffer 
from  a  want  of  knowledge  and  experience  than  in  reference 
to  the  health  of  a  family  committed  to  her  care.  Many  a 
young  lady  who  never  had  any  charge  of  the  sick;  who 
never  took  any  care  of  an  infant;  who  never  obtained  infor 
mation  on  these  subjects  from  books,  or  from  the  experience 
of  others;  in  short,  with  little  or  no  preparation,  has  found 
herself  the  principal  attendant  in  dangerous  sickness,  the 
chief  nurse  of  a  feeble  infant,  and  the  responsible  guardian 
of  the  health  of  a  whole  family. 

The  care,  the  fear,  the  perplexity  of  a  woman  suddenly 
called  to  these  unwonted  duties,  none  can  realize  till  they 
themselves  feel  it,  or  till  they  see  some  young  and  anxious 
novice  first  attempting  to  meet  such  responsibilities.  To  a 
woman  of  age  and  experience  these  duties  often  involve  a 
measure  of  trial  and  difficulty  at  times  deemed  almost  in 
supportable  ;  how  hard,  then,  must  they  press  on  the  heart 
of  the  young  and  inexperienced  ! 

There  is  no  really  efficacious  mode  of  preparing  a  woman 
to  take  a  rational  care  of  the  health  of  a  family,  except  by 
communicating  that  knowledge  in  regard  to  the  construc 
tion  of  the  body  and  the  laws  of  health  which  is  the  basis 
of  the  medical  profession.  Not  that  a  woman  should  under 
take  the  minute  and  extensive  investigation  requisite  for  a 
physician;  but  she  should  gain  a  general -knowledge  of  iirst 
principles,  as  a  guide  to  her  judgment  in  emergencies  when 
she  can  rely  on  no  other  aid. 

With  this  end  in  view,  in  the  preceding  chapters  some 
portions  of  the  organs  and  functions  of  the  human  body  have 
been  presented,  and  others  will  now  follow  in  connection 
with  the  practical  duties  which  result  from  them. 

On  the  general  subject  of  health,  one  recent  discovery  of 


200  THE    HOUSEKEEPER   AND    HEALTIIKEEPEE. 

science  may  here  be  introduced  as  having  an  important  re 
lation  to  every  organ  and  function  of  the  body,  and  as  being 
one  to  which  frequent  reference  will  be  made ;  and  that  is, 
the  nature  and  operation  of  cell-life. 

By  the  aid  of  the  microscope,  we  can  examine  the  minute 
construction  of  plants  and  animals,  in  which  we  discover 
contrivances  and  operations,  if  not  so  sublime,  yet  more  won 
derful  and  interesting,  than  the  vast  systems  of  worlds  re 
vealed  by  the  telescope. 

By  this  instrument  it  is  now  seen  that  the  first  formation, 
as  well  as  future  changes  and  actions,  of  all  plants  and  ani 
mals  are  accomplished  by  means  of  small  cells  or  bags  con 
taining  various  kinds  of  liquids.  These  cells  are  so  minute 
that,  of  the  smallest,  some  hundreds  would  not  cover  the  dot 
of  a  printed  i  on  this  page.  They  are  of  diverse  shapes  and 
contents,  and  perform  various  different  operations. 

The  first  formation  of  every  animal  is  accomplished  by  the 
agency  of  cells,  and  may  be  illustrated 
by  the  egg  of  any  bird  or  fowl.  The 
exterior  consists  of  a  hard  shell  for  pro 
tection,  and  this  is  lined  with  a  tough 
\tt  skin,  to  which  is  fastened  the  yelk, 
(which  means  the  yellow?)  by  fibrous 
strings,  as  seen  at  a,  #,  in  the  diagram. 
In  the  yelk  floats  the  germ-cell,  &,  which 

is  the  point  where  the  formation  of  the  future  animal  com 
mences.  The  yelk,  being  lighter  than  the  white,  rises  up 
ward,  and  the  germ  being  still  lighter,  rises  in  the  yelk. 
This  is  to  bring  both  nearer  to  the  vitalizing  warmth  of  the 
brooding  mother. 

New  cells- are  gradually  formed  from  the  nourishing  yelk 
around  the  germ,  each  being  at  first  roundish  in  shape,  and 
having  a  spot  hear  the  centre,  called  the  nucleus.  The  rea 
son  why  cells  increase  must  remain  a  mystery  until  we  can 
penetrate  the  secrets  of  vital  force — probably  forever.  But 
the  mode  in  which  they  multiply  is  as  follows :  The  first 
change  noticed  in  a  cell,  when  warmed  into  vital  activity,  is 
the  appearance  of  a  second  nucleus  within  it,  while  the  cell 
gradually  becomes  oval  in  form,  and  then  is  drawn  inward 


CAEE    OF   HEALTH. 


201 


at  the  middle,  like  an  hour-glass,  till  the  two  sides  meet. 
The  two  portions  then  divide,  and  two  cells  appear,  each  con 
taining  its  own  germinal  nucleus.  These  both  divide  again 
in  the  same  manner,  proceeding  in  the  ratio  of  2,  4,  8,  16, 
and  so  on,  until  most  of  the  yelk  becomes  a  mass  of  cells. 

The  central  point  of  this  mass,  where  the  animal  itself 
commences  to  appear,  shows,  first,  a  round-shaped  figure, 
which  soon  assumes  form  like  a  pear,  and  then  like  a  violin. 
Gradually  the  busy  little  cells  arrange  themselves  to  build 
up  heart,  lungs,  brain,  stomach,  and  limbs,  for  which  the  yelk 
and  white  furnish  nutriment.  There  is  a  small  bag  of  air  fas 
tened  to  one  end  inside  of  the  shell ;  and  when  the  animal  is 
complete,  this  air  is  taken  into  its  lungs,  life  begins,  and  out 
walks  little  chick,  all  its  powers  prepared,  and  ready  to  run, 
eat,  and  enjoy  existence.  Then,  as  soon  as  the  animal  uses 
its  brain  to  think  and  feel,  and  its  muscles  to  move,  the  cells 
which  have  been  made  up  into  these  parts  begin  to  decay, 
while  new  cells  are  formed  from  the  blood  to  take  their 
place.  Thus  with  life  commences  the  constant  process  of 
decay  and  renewal  all  over  the  body. 

The  liquid  portion  of  the  blood  consists  of  material  formed 
from  food,  air,  and  water.  From  this  material  the  cells  of 
the  blood  are  formed  :  first,  the 
white  cells,  which  are  incom 
plete  in  formation ;  and  then 
the  red  cells,  which  are  com 
pleted  by  the  addition  of  the 
oxygen  received  from  air  in  the 
lungs.  Fig.  47  represents  part 
of  a  magnified  blood-vessel,  a, 
a,  in  which  the  round  cells  are 
the  white,  and  the  oblong  the 
red  cells,  floating  in  the  blood. 
Surrounding  the  blood-vessels 
are  the  cells  forming  the  adja 
cent  membrane,  b  £,  each  having 
a  nucleus  in  its  centre. 

Cells  have  different  powers  of  selecting  and  secreting  di 
verse  materials  from  the  blood.  Thus,  some  secrete  bile  to 

9* 


202  THE    HOUSEKEEPER   AND    HEALTHKEEPER. 

carry  to  the  liver,  others  secrete  saliva  for  the  mouth,  others 
take  up  the  tears,  and  still  others  take  material  for  the  brain, 
muscles,  and  all  other  organs.  Cells  also  have  a  converting 
power — of  taking  one  kind  of  matter  from  the  blood,  and 
changing  it  to  another  kind.  They  are  minute  chemical 
laboratories  all  over  the  body,  changing  materials  of  one 
kind  to  another  form  in  which  they  can  be  made  useful. 

Both  animal  and  vegetable  substances  are  formed  of  cells. 
But  the  vegetable  cells  take  up  and  use  unorganized,  or  sim 
ple,  natural  matter ;  whereas  the  animal  cell  only  takes  sub 
stances  already  organized  into  vegetable  or  animal  life,  and 
then  changes  one  compound  into  another  of  different  propor 
tions  and  nature. 

These  .curious  facts  in  regard  to  cell-life  have  important 
relations  to  the  general  subject  of  the  care  of  health,  and 
also  to  the  cure  of  disease,  as  will  be  noticed  in  following 
chapters. 

THE    NERVOUS   SYSTEM. 

There  is  another  portion  of  the  body  which  is  so  inti 
mately  connected  with  every  other,  that  it  is  placed  in  this 
chapter  as  also  having  reference  to  every  department  in  the 
general  subject  of  the  care  of  health. 

The  body  has  no  power  to  move  itself,  but  is  a  collection 
of  instruments  to  be  used  by  the  mind  in  securing  various 
kinds  of  knowledge  and  enjoyment.  The  organs  through 
which  the  mind  thus  operates  are  the  brain  and  nerves. 
The  opposite  drawing  (Fig.  48)  represents  them. 

The  brain  lies  in  the  skull,  and  is  divided  into  the  large 
or  upper  brain,  marked  1,  and  the  small  or  lower  brain, 
marked  2.  From  the  brain  runs  the  spinal  marrow  through 
the  spine  or  backbone.  From  each  side  of  the  spine  the 
large  nerves  run  out  into  innumerable  smaller  branches  to 
every  portion  of  the  body.  The  drawing  shows  only  some 
of  the  larger  branches.  Those  marked  3  run  to  the  neck 
and  organs  of  the  chest ;  those  marked  4  go  to  the  arms ; 
those  below  the  arms,  marked  3,  go  to  the  trunk ;  those 
marked  5  go  to  the  legs ;  and  the  lowest  of  all  go  to  the 
pelvic  organs. 


CARE    OF    HEALTH. 


203 


The  brain  and  nerves  con-  Fig.  48. 

sist  of  two  kinds  of  nervous 
matter  —  the  gray,  which  is 
supposed  to  be  the  portion 
that  originates  and  controls  a 
nervous  fluid  which  imparts 
power  of  action;  a,nd  the 
white,  which  seems  to  conduct 
this  fluid  to  every  part  of  the 
body. 

The  brain  and  nervous  sys 
tem  are  divided  into  distinct 
portions,  each  having  differ 
ent  offices  to  perform,  and 
each  acting  independently  of 
the  others ;  as,  for  example, 
one  portion  is  employed  by 
the  mind  in  thinking,  and  in 
feeling  pleasurable  or  painful 
mental  emotions;  another  in 
moving  the  muscles;  while 
the  nerves  that  run  to'  the 
nose,  ears,  eyes,  tongue,  hands, 
and  surface  generally,  are  employed  in  seeing,  hearing,  smell 
ing,  tasting,  and  feeling  all  physical  sensations. 

The  back  portion  of  the  spinal  marrow  and  the  nerves 
that  run  from  it  are  employed  in  sensation,  or  the  sense  of 
feeling.  These  nerves  extend  over  the  whole  body,  but  are 
largely  developed  in  the  net -work  of  nerves  in  the  skin. 
The  front  portion  of  the  spinal  marrow  and  its  branches  are 
employed  in  moving  those  muscles  in  all  parts  of  the  body 
which  are  controlled  by  the  will  or  choice  of  the  mind. 
These  are  called  the  nerves  of  motion. 

The  nerves  of  sensation  and  nerves  of  motion,  although 
they  start  from  different  portions  of  the  spine,  are  united  in 
the  same  sheath  or  cover,  till  they  terminate  in  the  muscles. 
Thus,  every  muscle  is  moved  by  nerves  of  motion ;  while 
alongside  of  this  nerve,  in  the  same  sheath,  is  a  nerve  of  sen 
sation.  All  the  nerves  of  motion  and  sensation  are  connect- 


204  THE    HOUSEKEEPER   AND   HEALTIIKEEPER. 

ed  with  those  portions  of  the  brain  used  when  we  think,  feel, 
and  choose.  By  this  arrangement  the  mind  knows  what  is 
wanted  in  all  parts  of  the  body  by  means  of  the  nerves  of 
sensation,  and  then  it  acts  by  means  of  the  nerves  of  motion. 

For  example,  when  we  feel  the  cold  air  ^m  the  skin,  the 
nerves  of  sensation  report  to  the  brain,  and  thus  to  the  mind, 
that  the  body  is  growing  cold.  The  mind  thus  knows  that 
more  clothing  is  needed,  and  wills  to  have  the  eyes  look  for 
it,  and  the  hands  and  feet  move  to  get  it.  This  is  done  by 
the  nerves  of  sight  and  of  motion. 

Next  are  the  nerves  of  involuntary  motion,  which  move 
all  those  parts  of  the  head,  face,  and  body  that  are  used  in 
breathing,  and  in  other  operations  connected  with  it.  By 
these  we  continue  to  breathe  when  asleep,  and  whether  we 
will  to  do  so  or  not.  There  are  also  some  of  the  nerves  of 
voluntary  motion  that  are  mixed  with  these,  which  enable 
the  mind  to  stop  respiration,  or  to  regulate  it  to  a  certain 
extent.  But  the  mind  has  no  power  to  stop  it  for  any  great 
length  of  time. 

There  is  another  large  and  important  system  of  nerves 
called  the  sympathetic  or  ganglionic  system.  It  consists  of 
small  masses  of  gray  and  white  nervous  matter,  that  seem 
to  be  small  brains  with  nerves  running  from  them.  These 
are  called  ganglia,  and  are  arranged  on  each  side  of  the 
spine,  while  small  nerves  from  the  spinal  marrow  run  into 
them,  thus  uniting  the  sympathetic  system  with  the  nerves 
of  the  spine.  These  ganglia  are  also  distributed  around  in 
various  parts  of  the  interior  of  the  body,  especially  in  the 
intestines,  and  all  the  different  ganglia  are  connected  with 
each  other  by  nerves,  thus  making  one  system.  It  is  the 
ganglionic  system  that  carries  on  the  circulation  of  the 
blood,  the  action  of  the  capillaries,  lymphatics,  arteries,  and 
veins,  together  with  the  work  of  secretion,  absorption,  and 
most  of  the  internal  working  of  the  body,  which  goes  for 
ward  without  any  knowledge  or  control  of  the  mind. 

Every  portion  of  the  body  has  nerves  of  sensation  coming 
from  the  spine,  and  also  branches  of  the  sympathetic  or  gan 
glionic  system.  The  object  of  this  is  to  form  a  sympathetic 
communication  between  the  several  parts  of  the  body,  and 


CARE  OF  HEALTH.  205 

also  to  enable  the  mind  to  receive,  through  the  brain,  some 
general  knowledge  of  the  state  of  the  whole  system.  It  is 
owing  to  this  that,  when  one  portion  of  the  body  is  affected, 
other  portions  sympathize.  For  example,  if  one  part  of  the 
body  is  diseased,  the  stomach  may  so  sympathize  as  to  lose 
all  appetite  until  the  disease  is  removed. 

All  the  operations  of  the  nervous  system  are  performed 
by  the  influence  of  the  nervous  fluid,  which  is  generated  in 
the  gray  portions  of  the  brain  and  ganglia.  Whenever  a 
nerve  is  cut  off  from  its  connection  with  these  nervous  cen 
tres,  its  power  is  gone,  and  the  part  to  which  it  ministered 
becomes  lifeless  and  incapable  of  motion. 

The  brain  and  nerves  can  be  overworked,  and  can  also 
suffer  for  want  of  exercise,  just  as  the  muscles  do.  It  is 
necessary  for  the  perfect  health  of  the  brain  and  nerves  that 
the  several  portions  be  exercised  sufficiently,  and  that  no 
part  be  exhausted  by  overaction.  For  example,  the  nerves 
of  sensation  may  be  very  much  exercised,  and  the  nerves 
of  motion  have  but  little  exercise.  In  this  case,  one  will  be 
weakened  by  excess  of  work,  and  the  other  by  the  want  of  it. 

It  is  found  by  experience  that  the  proper  exercise  of  the 
nerves  of  motion  tends  to  reduce  any  extreme  susceptibility 
of  the  nerves  of  sensation.  On  the  contrary,  the  neglect  of 
such  exercise  tends  to  produce  an  excessive  sensibility  in 
the  nerves  of  sensation. 

Whenever  that  part  of  the  brain  which  is  employed  in 
thinking,  feeling,  and  willing,  is  greatly  exercised  by  hard 
study,  or  by  excessive  care  or  emotion,  the  blood  tends  to 
the  brain  to  supply  it  with  increased  nourishment,  just  as  it 
flows  to  the  muscles  when  they  are  exercised.  Over-exer 
cise  of  this  portion  of  the  brain  causes  engorgement  of  the 
blood-vessels.  This  is  sometimes  indicated  by  pain,  or  by  a 
sense  of  fullness  in  the  head ;  but  oftener  the  result  is  a  de 
bilitating  drain  on  the  nervous  system,  which  depends  for 
its  supply  on  the  healthful  state  of  the  brain. 

The  brain  has,  as  it  were,  a  fountain  of  supply  for  the 
nervous  fluid,  which  flows  to  all  the  nerves,  and  stimulates 
them  to  action.  Some  brains  have  a  larger,  and  some  a 
smaller  fountain ;  so  that  a  degree  of  mental  activity  that 


206       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

would  entirely  exhaust  one,  would  make  only  a  small  and 
healthful  drain  upon  another. 

The  excessive  use  of  certain  portions  of  the  brain  tends  to 
withdraw  the  nervous  energy  from  other  portions ;  so  that 
when  one  part  is  debilitated  by  excess,  another  fails  by 
neglect.  For  example,  a  person  may  so  exhaust  the  brain 
power  in  the  excessive  use  of  the  nerves  of  motion  by  hard 
work,  as  to  leave  little  for  any  other  faculty.  On  the  other 
hand,  the  nerves  of  feeling  and  thinking  may  be  so  used  as 
to  withdraw  the  nervous  fluid  from  the  nerves  of  motion, 
and  thus  debilitate  the  muscles. 

Some  animal  propensities  may  be  indulged  to  such  excess 
as  to  produce  a  constant  tendency  of  the  blood  to  a  certain 
portion  of  the  brain  and  to  the  organs  connected  with  it, 
and  thus  cause  a  constant  and  excessive  excitement,  which 
finally  becomes  a  disease.  Sometimes  a  paralysis  of  this 
portion  of  the  brain  results  from  such  an  entire  exhaustion 
of  the  nervous  fountain  and  of  the  overworked  nerves. 

Thus,  also,  the  thinking  portion  of  the  brain  may  be  so 
overworked  as  to  drain  the  nervous  fluid  from  other  por 
tions,  which  become  debilitated  by  the  loss.  And  in  this 
way,  also,  the  overworked  portion  may  be  diseased  or  para 
lyzed  by  the  excess. 

Sometimes  the  intellect  and  feelings  may  be  confined  to 
one  subject  so  exclusively  as  to  cause  mental  derangement 
on  that  subject  when  sane  in  all  other  respects.  This  is 
called  a  monomania. 

The  necessity  for  the  equal  development  of  all  portions  of 
the  brain  by  an  appropriate  exercise  of  all  the  faculties  of 
mind  and  body,  and  the  influence  of  this  upon  happiness,  is 
the  most  important  portion  of  this  subject,  and  will  bfe  more 
directly  exhibited  in  another  chapter. 

The  chief  causes  of  debility  of  nerves,  neuralgia,  sciatica, 
and  other  diseases  of  the  nerves,  are  exhaustion  of  the  nerv 
ous  fountain  by  excess  of  study,  or  of  labor,  or  of  mental  ex 
citement  of  any  kind.  All  excess  of  feeling,  or  of  intellect 
ual  or  physical  labor,  decreases  the  nerve  centres  or  fount 
ains  of  nervous  supply.  Diseases  also,  and  often  medicines, 
have  the  same  effect. 


CARE    OF   HEALTH.  207 

When  the  nerves  are  thus  weakened  their  minute  capilla 
ries  are  not  able  to  send  forward  the  blood,  and  thus  be 
come  swollen  or  congested,  and  then  a  change  in  the  nerve 
substance  follows. 

The  remedy  for  this  is  to  withdraw  the  blood  from  the 
congested  nerves,  and  this  is  secured  by  exercising  the  mus 
cles,  thus  drawing  the  blood  from  nerves  to  muscles.  When 
the  patient  is  much  debilitated  this  exercise  should  be  done 
by  an  operator,  as  in  the  passive  exercises  of  the  movement 
cure;  for  in  such  cases  the  nerves  and  brain  would  be  still 
more  weakened  by  voluntary  exercise  of  the  patient.  This 
shows  the  great  mistake  often  made  by  attempts  to  remedy 
weak  nerves  and  brain  that  need  rest,  by  voluntary  exercise 
of  the  muscles.  It  also  shows  the  mischief  often  done  in 
schools  where  to  high  intellectual  excitement  is  added  vig 
orous  gymnastic  exercises. 

The  chief  benefit  of  the  movement  cure,  especially  as  con 
ducted  by  Dr.  George  Taylor,  of  New  York  City,  consists  in 
various  apparatus  invented  by  him,  by  which  various  parts 
of  the  body  can  be  exercised  while  the  brain  and  nerves  of 
the  patient  are  at  rest.  By  these  contrivances  the  congested 
blood  of  the  capillaries  is  drawn  from  the  diseased  part  and 
all  the  healthful  functions  restored,  while  the  patient  is  at 
rest  as  to  any  voluntary  exertion  of  brain  and  nerves.  When 
the  strength  will  permit,  voluntary  exercises  adapted  to  each 
case  are  combined  with  the  passive  movement  effected  by 
an  operator : 

The  following  are  the  effects  of  the  mechanical  and  invol 
untary  movements  by  machinery  or  by  an  operator : 

They  produce  increased  motion  of  particles,  and  so  increase 
of  absorption  and  nutrition. 

They  increase  contractile  power  in  the  capillaries,  and  thus 
remedy  congestion. 

They  direct  nervous  energy  to  defective  parts  and  remove 
obstructions. 

They  increase  respiration,  and  thus  increase  the  life-giving 
oxygen  and  animal  heat,  while  they  repress  excess  in  other 
congested  parts. 

They  increase  nutrition,  and  also  the  secretion  and  dis 
charge  of  morbid  matter  from  diseased  or  weakened  parts. 


208       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  VIH. 

DOMESTIC     EXERCISE. 

IN  a  work  which  aims  to  influence  women  to  train  the 
young  to  honor  domestic  labor  and  to  seek  healthful  exer 
cise  in  home  pursuits,  there  is  special  reason  for  explaining 
the  construction  of  the  muscles  and  their  connection  with 
the  nerves,  these  being  the  chief  organs  of  motion. 

The  muscles,  as  seen  by  the  naked  eye,  consist  of  very  fine 
fibres  or  strings,  bound  up  in  smooth,  silky  casings  of  thin 
membrane.  But  each  of  these  visible  fibres  or  strings  the 
microscope  shows  to  be  made  up  of  still  finer  strings,  num 
bering  from  five  to  eight  hundred  in  each  fibre.  And  each 
of  these  microscopic  fibres  is  a  series  or  chain  of  elastic  cells, 
which  are  so  minute  that  one  hundred  thousand  would 
scarcely  cover  a  capital  O  on  this  page. 

The  peculiar  property  of  the  cells  which  compose  the  mus 
cles  is  their  elasticity,  no  other  cells  of  the  body  having  this 
property.  At  Fig.  49  is  a  diagram  representing  a  micro 
scopic  muscular  fibre,  in  which  the  cells  are  relaxed,  as  in 

Fig.  49.  Fig.  50. 

6 
a 


(111111) 


the  natural  state  of  rest.  But  when  the  muscle  contracts, 
each  of  its  numberless  cells  in  all  its  small  fibres  becomes 
widened,  making  each  fibre  of  the  muscle  shorter  and  thick 
er,  as  at  Fig.  50.  This  explains  the  cause  of  the  swelling 
out  of  muscles  when  they  act. 

Every  motion  in  every  part  of  the  body  lias  a  special  mus 
cle  to  produce  it,  and  many  have  other  muscles  to  restore 
the  part  moved  to  its  natural  state.  The  muscles  that  move 
or  bend  any  part  are  called  flexor  's,  and  those  that  restore 
the  natural  position  are  called  extensors. 


DOMESTIC    EXERCISE. 


209 


Fig.  51  represents  the  muscles  of  the  arm  Fig.  51. 

after  the  skin  and  flesh  are  removed.  They 
are  all  in  smooth,  silky  cases,  laid  over  each 
other,  and  separated  both  by  the  smooth 
membranes  that  encase  them  and  by  layers 
of  fat,  so  as  to  move  easily  without  interfer 
ing  with  each  other.  They  are  fastened  to 
the  bones  by  strong  tendons  and  cartilages ; 
and  around  the  wrist,  in  the  drawing,  is 
shown  a  band  of  cartilage  to  confine  them 
iu  place.  The  muscle  marked  8  is  the  ex 
tensor  that  straightens  the  fingers  after  they 
have  been  closed  by  a  flexor  on  the  other  side 
of  the  arm.  In  like  manner,  each  motion  of 
the  arm  and  fingers  has  one  muscle  to  pro 
duce  it  and  another  to  restore  to  the  natural 
position. 

The  muscles  are  dependent  on  the  brain 
and  nerves  for  power  to  move.  It  has  been 
shown  that  the  gray  matter  of  the  brain  and 
spinal  marrow  furnishes  the  stimulating  pow 
er  that  moves  the  muscles,  and  causes  sen 
sations  of  touch  on  the  skin,  and  the  other 
sensations  of  the  several  senses.  The  white 
part  of  the  brain  and  spinal  marrow  con 
sists  solely  of  conducting  tubes  to  transmit 
this  influence.  Each  of  the  minute  fibrils  of  the  muscles  has 
a  small  conducting  nerve  connecting  it  with  the  brain  or 
spinal  marrow,  and  in  this  respect  each  muscular  fibril  is 
separate  from  every  other. 

When,  therefore,  the  mind  wills  to  move  a  flexor  muscle 
of  the  arm,  the  gray  matter  sends  out  the  stimulus  through 
the  nerves  to  the  cells  of  each  individual  fibre  of  that  mus 
cle,  and  they  contract.  When  this  is  done,  the  nerve  of 
sensation  reports  it  to  the  brain  and  mind.  If  the  mind  de 
sires  to  return  the  arm  to  its  former  position,  then  follows 
the  willing,  and  consequent  stimulus  sent  through  the  nerves 
to  the  corresponding  muscle  ;  its  cells  contract,  and  the  limb 
is  restored. 


210 


THE   HOUSEKEEPER   AND   IIEALTHKEEPEB. 


Fig.  52. 


When  the  motion  is  a  compound  one,  involving  the  action 
of  several  muscles  at  the  same  time,  a  multitude  of  impres 
sions  are  sent  back  and  forth  to  and  from  the  brain  through 
the  nerves.  But  the  person  acting  thus  is  unconscious  of 
all  this  delicate  and  wonderful  mechanism.  He  wills  the 
movement,  and  instantly  the  requisite  nervous  power  is  sent 
to  the  required  cells  and  fibres,  and  they  perform  the  mo 
tions  required.  Many  of  the  muscles  are  moved  by  the  sym 
pathetic  system,  over  which  the  mind  has  but  little  control. 
Among  the  muscles  and  nerves  so  intimately  connected 
run  the  minute  capillaries  of  the  blood,  which  furnish  nour 
ishment  to  all. 

Fig.  52  represents  an  artery  at  #,  which  brings  pure 
blood  to  a  muscle  from  the  heart.  After  meandering 
through  the  capillaries  at  c,  to  distribute 
oxygen  and  food  from  the  stomach,  the 
blood  enters  the  vein,  #,  loaded  with  car 
bonic  acid  and  water  taken  up  in  the  capil 
laries,  to  be  carried  to  the  lungs  or  skin,  and 
thrown  out  into  the  air. 

The  manner  in  which  the  exercise  of  the 
muscles  quickens  the  circulation  of  the 
blood  will  now  be  explained.  The  veins 
abound  in  every  part  of  every  muscle,  and 
the  large  veins  have  valves  which  prevent 
the  blood  from  flowing  backward.  If  the 
wrist  is  grasped  tightly,  the  veins  of  the  hand  are  imme 
diately  swollen.  This  is  owing  to  the  fact  that  the  blood 
is  prevented  from  flowing  toward  the  heart  by  this  press 
ure,  and  by  the  vein-valves  from  returning  into  the  arteries ; 
while  the  arteries  themselves,  being  placed  deeper  down, 
are  not  so  compressed,  and  continue  to  send  the  blood  into 
the  hand,  and  thus  it  accumulates.  As  soon  as  this  press 
ure  is  removed,  the  blood  springs  onward  from  the  re 
straint  with  accelerated  motion.  This  same  process  takes 
place  when  any  of  the  muscles  are  exercised.  The  con 
traction  of  any  muscle  presses  some  of  the  veins,  so  that  the 
blood  can  not  flow  the  natural  way,  while  the  valves  in 
the  veins  prevent  its  flowing  backward.  Meantime  the 


b 


DOMESTIC   EXEECISE.  211 

arteries  continue  to  press  the  blood  along  until  the  veins 
become  swollen.  Then,  as  soon  as  the  muscle  ceases  its  con 
traction,  the  blood  flows  faster  from  the  previous  accumula 
tion. 

If,  then,  we  use  a  number  of  muscles,  and  use  them  strong 
ly  and  quickly,  there  are  so  many  veins  affected  in  this  way 
as  to  quicken  the  whole  circulation.  The  heart  receives 
blood  faster,  and  sends  it  to  the  lungs  faster.  Then  the 
lungs  work  quicker,  to  furnish  the  oxygen  required  by  the 
greater  amount  of  blood.  The  blood  returns  with  greater 
speed  to  the  heart,  and  the  heart  sends  it  out  with  quicker 
action  through  the  arteries  to  the  capillaries.  In  the  capil 
laries,  too,  the  decayed  matter  is  carried  off  faster,  and  then 
the  stomach  calls  for  more  food  to  furnish  new  and  pure 
blood.  Thus  it  is  that  exercise  gives  new  life  and  nourish 
ment  to  every  part  of  the  body. 

It  is  the  universal  law  of  the  human  frame  that  exercise  is 
indispensable  to  the  health  of  the  several  parts.  Thus,  if  a 
blood-vessel  be  tied  up,  so  as  not  to  be  used,  it  shrinks,  and 
becomes  a  useless  string ;  if  a  muscle  be  condemned  to  in 
action,  it  shrinks  in  size,  and  diminishes  in  power ;  and  thus 
it  is  also  with  the  bones.  Inactivity  produces  softness, 
debility,  and  unfitness  for  the  functions  they  are  designed  to 
perform. 

Now,  the  nerves,  like  all  other  parts  of  the  body,  gain  and 
lose  strength  according  as  they  are  exercised.  If  they  have 
too  much  or  too  little  exercise,  they  lose  strength ;  if  they 
are  exercised  to  a  proper  degree,  they  gain  strength.  When 
the  mind  is  continuously  excited,  by  business,  study,  or  the 
imagination,  the  nerves  of  emotion  and  sensation  are  kept 
in  constant  action,  while  the  nerves  of  motion  are  unem 
ployed.  If  this  is  continued  for  a  long  time,  the  nerves  of 
sensation  lose  their  strength  from  overaction,  and  the  nerves 
of  motion  lose  their  power  from  inactivity.  In  consequence, 
there  is  a  morbid  excitability  of  the  nervous,  and  a  debility 
of  the  muscular  system,  which  make  all  exertion  irksome 
and  wearisome. 

The  only  mode  of  preserving  the  health  of  these  systems 
is  to  keep  up  in  them  an  equilibrium  of  action.  For  this 


212       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

purpose,  occupations  must  be  sought  which  exercise  the 
muscles  and  interest  the  mind ;  and  thus  the  equal  action 
of  both  kinds  of  nerves  is  secured.  This  shows  why  exer 
cise  is  so  much  more  healthful  and  invigorating  when  the 
mind  is  interested  than  when  it  is  not.  As  an  illustration, 
let  a  person  go  shopping  with  a  friend,  and  have  nothing  to 
do  but  look  on.  How  soon  do  the  continuous  walking  and 
standing  weary !  But,  suppose  one,  thus  wearied,  hears  of 
the  arrival  of  a  very  dear  friend :  she  can  instantly  walk  off 
a  mile  or  two  to  meet  her,  without  the  least  feeling  of  fa 
tigue.  By  this  is  shown  the  importance  of  furnishing,  for 
young  persons,  exercise  in  which  they  will  take  an  interest. 
Long  and  formal  walks,  merely  for  exercise,  though  they  do 
some  good,  in  securing  fresh  air  and  some  exercise  of  the 
muscles,  would  be  of  triple  benefit  if  changed  to  amusing 
sports,  or  to  the  cultivation  of  fruits  and  flowers,  in  which  it 
is  impossible  to  engage  without  acquiring  a  great  interest. 

It  shows,  also,  why  it  is  far  better  to  trust  to  useful  do 
mestic  exercise  at  home  than  to  send  a  young  person  out  to 
walk  for  the  mere  purpose  of  exercise.  Young  girls  can 
seldom  be  made  to  realize  the  value  of  health,  and  the  need 
of  exercise  to  secure  it,  so  as  to  feel  much  interest  in  walk 
ing  abroad,  when  they  have  no  other  object.  But  if  they 
are  brought  up  to  minister  to  the  comfort  and  enjoyment  of 
themselves  and  others  by  performing  domestic  duties,  they 
will  constantly  be  interested  and  cheered  in  their  exercise 
by  the  feeling  of  usefulness  and  the  consciousness  of  having 
performed  their  duty. 

There  are  few  young  persons,  it  is  hoped,  who  are  brought 
up  with  such  miserable  habits  of  selfishness  and  indolence 
that  they  can  not  be  made  to  feel  happier  by  the  conscious 
ness  of  being  usefully  employed.  And  those  who  have 
never  been  accustomed  to  think  or  care  for  any  one  but 
themselves,  and  who  seem  to  feel  little  pleasure  in  making 
themselves  useful,  by  wise  and  proper,  influences  can  often 
be  gradually  awakened  to  the  new  pleasure  of  benevolent 
exertion  to  promote  the  comfort  and  enjoyment  of  others. 
And  the  more  this  sacred  and  elevating  kind  of  enjoyment 
is  tasted,  the  greater  is  the  relish  induced.  Other  enjoy- 


DOMESTIC   EXEKCISE.  213 

ments  often  cloy;  but  the  heavenly  pleasure  secured  by 
virtuous  industry  and  benevolence,  while  it  satisfies  at  the 
time,  awakens  fresh  desires  for  the  continuance  of  so  enno 
bling  a  good. 

It  is  an  interesting  illustration  of  the  benevolence  and 
wisdom  of  our  Maker,  that  the  appropriate  duties  of  the 
family,  uniting  intellectual,  social,  and  moral  with  both  sed 
entary  and  active  pursuits,  are  exactly  fitted  to  employ 
every  faculty  in  a  healthful  proportion.  And  it  is  a  sad 
violation  of  the  laws  of  health  to  so  divide  family  employ 
ments  that  one  class  use  muscle  too  much,  and  the  other  the 
brain  to  excess. 


214       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 


CHAPTER  IX. 

HEALTHFUL   FOOD   AND   DRINKS. 

THE  person  who  decides  what  shall  be  the  food  and  drink 
of  a  family,  and  the  modes  of  its  preparation,  is  the  one  who 
decides,  to  a  greater  or  less  extent,  what  shall  be  the  health 
of  that  family.  It  is  the  opinion  of  most  medical  men  that 
intemperance  in  eating  is  one  of  the  most  fruitful  of  all 
causes  of  disease  and  death.  If  this  be  so,  the  woman  who 
wisely  adapts  the  food  and  cooking  of  her  family  to  the  laws 
of  health  removes  one  of  the  greatest  risks  which  threatens 
the  lives  of  those  under  her  care.  But,  unfortunately,  there 
is  no  other  duty  that  has  been  involved  in  more  doubt  and 
perplexity.  Were  one  to  believe  all  that  is  said  and  written 
on  this  subject,  the  conclusion  probably  would  be,  that  there 
is  not  one  solitary  article  of  food  on  God's  earth  which  it  is 
healthful  to  eat.  Happily,  however,  there  are  general  prin 
ciples  on  this  subject  which,  if  understood  and  applied,  will 
prove  a  safe  guide  to  any  woman  of  common  sense;  and  it 
•  is  the  object  of  the  present  chapter  to  set  forth  these  princi 
ples. 

All  material  things  on  earth,  whether  solid,  liquid,  or  gas 
eous,  can  be  resolved  into  sixty-two  simple  substances,  only 
fourteen  of  which  are  in  the  human  body ;  and  these,  in  cer 
tain  proportions,  in  all  mankind. 

Thus,  in  a  man  weighing  154  Ibs.  are  found  111  Ibs.  oxy 
gen  gas  and  14  Ibs.  hydrogen  gas,  which,  united,  form  water; 
21  Ibs.  carbon;  3  Ibs.  8  oz.  nitrogen  gas;  1  Ib.  12  oz.  190  grs. 
phosphorus ;  2  Ibs.  calcium,  the  chief  ingredient  of  bones  ;  2 
oz.  fluorine;  2  oz.  219  grs.  sulphur;  2  oz.  4V  grs.  chlorine;  2 
oz.  116  grs.  sodium;  100  grs.  iron;  290  grs.  potassium;  12 
grs.  magnesium;  and  2  grs.  silicon.  •  • 

These  simple  substances  are  constantly  passing  out  of  the 
body  through  the  lungs,  skin,  and  other  excreting  organs. 

It  is  found  that  certain  of  these  simple  elements  are  used 


HEALTHFUL    FOOD    AXD    DEIXKS.  215 

for  one  part  of  the  body  and  others  for  other  parts,  and  this 
in  certain  regular  proportions.  Thus,  carbon  is  the  chief  el 
ement  of  fat,  and  also  supplies  the  fuel  that  combines  with 
oxygen  in  the  capillaries  to  produce  animal  heat.  The  ni 
trogen  which  we  gain  from  our  food  and  the  air  is  the  chief 
element  of  muscle;  phosphorus  is  the  chief  element  of  brain 
and  nerves ;  and  calcium  or  lime  is  the  hard  portion  of  the 
bones.  Iron  is  an  important  element  of  blood ;  and  silicon 
supplies  the  hardest  parts  of  the  teeth,  nails,  and  hair. 

Water,  which  is  composed  of  the  two  gases  oxygen  and 
hydrogen,  is  the  largest  portion  of  the  body,  forming  its  flu 
ids;  there  is  four  times  as  much  of  carbon  as  there  is  of 
nitrogen  in  the  body ;  while  there  is  only  two  per  cent,  as 
much  phosphorus  as  carbon.  A  man  weighing  one  hundred 
and  fifty-four  pounds,  who  leads  an  active  life,  takes  into  his 
stomach  daily  from  two  to  three  pounds  of  solid  food,  and 
from  five  to  six  pounds  of  liquid.  At  the  same  time  he 
takes  into  his  lungs,  daily,  four  or  five  thousand  gallons  of 
air.  This  amounts  to  three  thousand  pounds  of  nutriment 
received  through  stomach  and  lungs,  and  then  expelled  from 
the  body,  in  one  year;  or  about  twenty  times  the  man's  own 
weight. 

It  is  found  that  the  simple  elements  will  not  nourish  the 
body  in  their  natural  state,  but  only  when  organized,  either 
as  vegetable  or  animal  food;  and; to  the  dismay  of  the  Gra- 
hamite  or  vegetarian  school,  it  is  now  established  by  chem 
ists  that  animal  and  vegetable  food  contain  the  same  ele 
ments,  and  in  nearly  the  same  proportions. 

Thus,  in  animal  food,  carbon  predominates  in  fats,  while  in 
vegetable  food  it  shows  itself  in  sugar,  starch,  and  vegeta 
ble  oils.  Nitrogen  is  found  in  animal  food  in  the  albumen, 
fibrine,  and  caseine ;  while  in  vegetables  it  is  in  gluten,  al 
bumen,  and  caseine. 

It  is  also  a  curious  fact  that,  in  all  articles  of  food,  the  ele 
ments  that  nourish  diverse  parts  of  the  body  are  divided 
into  separable  portions,  and  also  that  the  proportions  corre 
spond  in  a  great  degree  to  the  wants  of  the1  body.  For  ex 
ample,  a  kernel  of  wheat  contains  all  the  articles  demanded 
for  every  part  of  the  body.  Fig.  53  represents,  upon  an  en- 


216  THE    HOUSEKEEPER   AND   HEALTHKEEPEE. 

larged  scale,  the  position  and  proportions  of  the  chief  ele- 
Fi<r  53  raents  required.  The  white  central  part  is  the 
largest  in  quantity,  and  is  chiefly  carbon  in  the 
form  of  starch,  which  supplies  fat  and  fuel  for  the 
capillaries.  The  shaded  outer  portion  is  chiefly 
nitrogen,  which  nourishes  the  muscles ;  and  the 
dark  spot  at  the  bottom  is  principally  phosphorus, 
which  nourishes  the  brain  and  nerves.  And  these 
elements  are  in  due  proportion  to  the  demands  of 
the  body.  A  portion  of  the  outer  covering  of  a  wheat-kernel 
holds  lime,  silica,  and  iron,  which  are  needed  by  the  body,  and 
which  are  found  in  no  other  part  of  the  grain.  The  woody 
fibre  is  not  digested,  but  serves,  by  its  bulk  and  stimulating 
action,  to  facilitate  digestion.  It  is,  therefore,  evident  that 
bread  made  of  unbolted  flour  is  more  healthful  than  that 
made  of  superfine  flour.  For  the  process  of  bolting  removes 
all  the  woody  fibre;  the  lime  needed  for  the  bones;  the  silica 
for  hair,  nails,  and  teeth ;  the  iron  for  the  blood ;  and  most 
of  the  nitrogen  and  phosphorus  needed  for  muscles,  brain,  and 
nerves.  , 

Experiments  on  animals  prove  that  fine  flour  alone,  which 
is  chiefly  carbon,  will  not  sustain  life  more  than  a  month, 
while  unbolted  flour  furnishes  all  that  is  needed  for  every 
part  of  the  body.  There  are  cases  where  persons  can  not 
use  such  coarse  bread,  on  account  of  its  irritating  action  on 
inflamed  coats  of  the  stomach.  For  such,  a  kind  of  wheaten 
grit  is  provided,  containing  all  the  kernel  of  the  wheat,  ex 
cept  the  outside  woody  fibre. 

From  these  statements  it  may  be  seen  that  one  of  the 
chief  mistakes  in  providing  food  for  families  has  been  in 
changing  the  proportions  of  the  elements  nature  has  fitted 
for  our  food.  Thus,  fine  wheat  is  deprived  by  bolting  of 
some  of  the  most  important  of  its  nourishing  elements,  leav 
ing  carbon  chiefly,  which,  after  supplying  fuel  for  the  capil 
laries,  must,  if  in  excess,  be  sent  out  of  the  body ;  thus  need 
lessly  taxing  all  the  excreting  organs.  So  milk,  which  con 
tains  all  the  elements  needed  by  the  body,  has  the  cream 
taken  out  and  used  for  butter,  which  again  is  chiefly  carbon. 
Then,  sugar  and  molasses,  cakes  and  candies,  are  chiefly  car- 


HEALTHFUL    FOOD    AND    DKINKS.  217 

bon,and  supply  but  very  little  of  other  nourishing  elements, 
while,  to  make  them  safe,  much  exercise  in  cold  and  pure  air 
is  necessary.  And  yet  it  is  the  children  of  the  rich,  housed 
in  chambers  and  school-rooms  most  of  their  time,  who  are 
fed  with  these  dangerous  dainties,  thus  weakening  their  con 
stitutions,  and  inducing  fevers,  colds,  and  many  other  diseases. 

The  proper  digestion  of  food  depends  on  the  wants  of  the 
body,  and  on  its  power  of  appropriating  the  aliment  sup 
plied.  The  best  of  food  can  not  be  properly  digested  when 
it  is  not  needed.  All  that  the  system  requires  will  be  used, 
and  the  rest  will  be  thrown  out  by  the  several  excreting  or 
gans,  which  thus  are  frequently  overtaxed,  and  vital  forces 
are  wasted.  Even  food  of  poor  quality  may  digest  well  if 
the  demands  of  the  system  are  urgent.  The  way  to  increase 
digestive  power  is  to  increase  'the  demand  for  food  by  pure 
air  and  exercise  of  the  muscles,  quickening  the  blood,  and 
arousing  the  whole  system  to  a  more  rapid  and  vigorous 
rate  of  life. 

We  are  now  ready  to. consider  intelligently  the  following 
general  principles  in  regard  to  the  proper  selection  of  food: 

Vegetable  and  animal  food  are  equally  healthful  if  appor 
tioned  to  the  given  circumstances. 

In  cold  weather,  carbonaceous  food,  such  as  butter,  fats, 
sugar,  molasses,  etc.,  can  be  used  more  safely  than  in  warm 
weather.  And  they  can  be  used  more  safely  by  those  who 
exercise  in  the  open  air  than  by  those  of  confined  and  seden 
tary  habits. 

Students  who  need  food  with  little  carbon*,  and  -women 
who  live  in  the  house,  should  always  seek  coarse  bread,  fruits, 
and  lean  meats,  and  avoid  butter,  oils,  sugar,  and  molasses, 
and  articles  containing  them. 

Many  students  and  women  using  little  exercise  in  the  open 
air  grow  thin  and  weak,  because  the  vital  powers  are  ex 
hausted  in  throwing  off  excess  of.  food,  especially  of  the  car 
bonaceous.  The  liver  is  especially  taxed  in  such  cases,  be 
ing  unable  to  remove  all  the  excess  of  carbonaceous  matter 
from  the  blood,  and  thus  "biliousness"  ensues,  particularly 
on  the  approach  of  warm  weather,  when  the  air  brings  less 
oxygen  than  in  cold. 

10 


218       THE  HOUSEKEEPER  AXD  HEALTHKEEPEK. 

It  is  found,  by  experiment,  that  the  supply  of  gastric  juice, 
furnished  from  the  blood  by  the  arteries  of  the  stomach,  is 
proportioned,  not  to  the  amount  of  food  put  into  the  stom 
ach,  but  to  the  wants  of  the  body ;  so  that  it  is  possible  to 
put  much  more  into  the  stomach  than  can  be  digested.  To 
guide  and  regulate  in  this  matter,  the  sensation  called  hun 
ger  is  provided.  In  a  healthy  state  of  the  body,  as  soon  as 
the  blood  has  lost  its  nutritive  supplies,  the  craving  of  hun 
ger  is  felt,  and  then,  if  the  food  is  suitable,  and  is  taken  in 
the  proper  manner,  this  sensation  ceases  as  soon  as  the  stom 
ach  has  received  enough  to  supply  the  wants  of  the  system. 
But  our  benevolent  Creator,  in  this  as  in  our  other  duties,  has 
connected  enjoyment  with  the  operation  needful  to  sustain 
our  bodies.  In  addition  to  the  allaying  of  hunger,  the  gratifi 
cation  of  the  palate  is  secured  by  the  immense  variety  of  food, 
some  articles  of  which  are  far  more  agreeable  than  others. 

This  arrangement  of  Providence,  designed  for  our  happi 
ness,  has  become,  either  through  ignorance'  or  want  of  self- 
control,  the  chief  cause  of  the  many  diseases  and  sufferings 
which  afflict  those  classes  who  have  the  means  of  seeking  a 
variety  to  gratify  the  palate.  If  mankind  had  only  one  ar 
ticle  of  food,  and  only  water  to  drink,  though  they  would 
have  less  enjoyment  in  eating,  they  would  never  be  tempted 
to  put  any  more  into  the  stomach  than  the  calls  of  hunger 
require.  But  the  customs  of  society,  which  present  an  inces 
sant  change,  and  a  great  variety  of  food,  with  those  various 
condiments  which  stimulate  appetite,  lead  almost  every  per 
son  very  frequently  to  eat  merely  to  gratify  the  palate,  after 
the  stomach  has  been  abundantly  supplied,  so  that  hunger 
has  ceased. 

When  too  great  a  supply  of  food  is  put  into  the  stomach, 
the  gastric  juice  dissolves  only  that  portion  which  the  wants 
of  the  system  demand.  Most  of  the  remainder  is  ejected  in 
an  unprepared  state  ;  the  absorbents  take  portions  of  it  into 
the  system  ;  and  all  the  various  functions  of  the  body,  which 
depend  on  the  ministries  of  the  blood,  are  thus  gradually 
and  imperceptibly  injured.  Very  often,  intemperance  in 
eating  produces  immediate  results,  such  as  colic,  headaches, 
pains  of  indigestion,  and  vertigo. 


HEALTHFUL   FOOD   AND   DRINKS.  219 

But  the  more  general  result  is  a  gradual  undermining  of 
all  parts  of  the  human  frame ;  thus  imperceptibly  shorten 
ing  life,  by  so  weakening  the  constitution  that  it  is  ready  to 
yield,  at  every  point,  to  any  uncommon  risk  or  exposure. 
Thousands  and  thousands  are  passing  out  of  the  world,  from 
diseases  occasioned  by  exposures  which  a  healthy  constitu 
tion  could  meet  without  any  danger.  It  is  owing  to  these 
considerations  that  it  becomes  the  duty  of  every  woman  who 
has  the  responsibility  of  providing  food  for  a  family  to  avoid 
a  variety  of  tempting  dishes.  It  is  a  much  safer  guide  to 
have  only  one  kind  of  healthy  food  for  each  meal,  rather  than 
the  too  abundant  variety  which,  is  often  met  at  the  tables  of 
almost  all  classes  in  this  country.  When  there  is  to  be  any 
variety  of  dishes,  they  ought  not  to  be  successive,  but  so  ar 
ranged  as  to  give  the  opportunity  of  selection,  How  often 
is  it  the  case  that  persons,  by  the  appearance  of  a  favorite 
article,  are  tempted  to  eat  merely  to  gratify  the  palate,  when 
the  stomach  is  already  adequately  supplied.  All  such  intem 
perance  wears  on  the  constitution,  and  shortens  life.  It  not 
unfrequently  happens  that  excess  in  eating  produces  a  mor 
bid  appetite,  which  must  constantly  be  denied. 

But  the  organization  of  the  digestive  organs  demands  not 
only  that  food  should  be  taken  in  proper  quantities,  but  that 
it  be  taken  at  proper  times. 

Fig.  54  shows  one  important  feature  of  the  digestive  or- 
ga'ns  relating  to  this  Fig.  54. 

point.  The  part  mark 
ed  L  M  shows  the  mus 
cles  of  the  inner  coat 
of  the  stomach,  which 
run  in  one  direction, 
and  C  M  shows  the 
muscles  of  the  outer 
coat,  running  in  an 
other  direction. 

As  soon  as  the  food 
enters    the    stomach, 
the  muscles  are  excited  by  the  nerves,  and  the  peristaltic  mo 
tion  commences :  this  is  a  powerful  and  constant  exercise  of 


220  THE    HOUSEKEEPER   AND    IIEALTHKEEPER. 

the  muscles  of  the  stomach,  which  continues  until  the  process 
of  digestion  is  complete.  During  this  time  the  blood  is  with 
drawn  from  other  parts  of  the  system,  to  supply  the  demands 
of  the  stomach,  which  is  laboring  hard  with  all  its  muscles. 
When  this  motion  ceases,  and  the  digested  food  has  gradually 
passed  out,  nature  requires  that  the  stomach  should  have  a 
period  of  repose.  And  if  another  meal  be  eaten  immediately 
after  one  is  digested,  the  stomach  is  set  to  work  again  before 
it  has  had  time  to  rest,  and  before  a  sufficient  supply  of  gas 
tric  juice  is  provided. 

The  general  rule,  then,  is,  that  three  hours  be  given  to 
the  stomach  for  labor,  and  two  for  rest ;  and  in  obedience 
to  this,  five  hours,  at  least,  ought  to  elapse  between  every 
two  regular  meals.  In  cases  where  exercise  produces  a  flow 
of  perspiration,  more  food  is  needed  to  supply  the  loss ;  and 
strong  laboring  men  may  safely  eat  as  often  as  they  feel  the 
want  of  food.  So,  young  and  healthy  children,  who  gambol 
and  exercise  much,  and  whose  bodies  grow  fast,  may  have  a 
more  frequent  supply  of  food.  But,  as  a  general  rule,  meals 
should  be  five  hours  apart,  and  eating  between  meals  avoid 
ed.  There  is  nothing  more  unsafe  and  wearing  to  the  con 
stitution  than  a  habit  of  eating  at  any  time  merely  to  gratify 
the  palate.  When  a  tempting  article  is  presented,  every  per 
son  should  exercise  sufficient  self-denial  to  wait  till  the  prop 
er  time  for  eating  arrives.  Children,  as  well  as  grown  per 
sons,  are  often  injured  by  eating  between  their  regular  meals, 
thus  weakening  the  stomach  by  not  affording  it  any  time  for 
rest. 

As  a  general  rule,  the  quantity  of  food  actually  needed  by 
the  body  depends  on  the  amount  of  muscular  exercise  taken. 
A  laboring  man  in  the  open  fields  probably  throws  off  from 
his  skin  and  lungs  a  much  larger  amount  than  a  person  of 
sedentary  pursuits.  In  consequence  of  this,  he  demands  a 
greater  amount  of  food  and  drink. 

Those  persons  who  keep  their  bodies  in  a  state  of  health 
by  sufficient  exercise  can  always  be  guided  by  the  calls  of 
hunger.  They  can  eat  when  they  feel  hungry,  and  stop 
when  hunger  ceases;  and  thus  they  will  calculate  exactly 
right.  But  the  difficulty  is,  that  a  large  part  of  the  com- 


HEALTHFUL   FOOD   AND   DRINKS.  221 

munity,  especially  women,  are  so  inactive  in  their  habits 
that  they  seldom  feel  the  calls  of  hunger.  They  habitually 
eat,  merely  to  gratify  the  palate.  This  produces  such  a 
state  of  the  system  that  they  lose  the  guide  which  Nature 
has  provided.  They  are  not  called  to  eat  by  hunger,  nor 
admonished,  by  its  cessation,  when  to  stop.  In  consequence 
of  this,  such  persons  eat  what  pleases  the  palate,  till  they 
feel  no  more  inclination  for  the  article.  It  is  probable  that 
three-fourths  of  the  women  in  the  wealthier  circles  sit  down 
to 'each  meal  without  any  feeling  of  hunger,  and  eat  mere 
ly  on  account  of  the  gratification  thus  afforded  them.  Such 
persons  fjnd  their  appetite  to  depend  almost  solely  upon  the 
kind  of  food  on  the  table.  This  is  not  the  case  with  those 
who  take  the  exercise  which  Nature  demands.  They  ap 
proach  their  meals  in  such  a  state  that  almost  any  kind  of 
food  is  acceptable. 

Persons  who  have  a  strong  constitution,  and  take  much 
exercise,  may  eat  almost  any  thing  with  apparent  impunity; 
but  young  children  who  are  forming  their  constitutions,  and 
persons  who  are  delicate  and  who  take  but  little  exercise, 
are  very  dependent  for  health  on  a  proper  selection  of  food. 

It  is  found  that  there  are  some  kinds  of  food  which  afford 
nutriment  to  the  blood,  and  do  not  produce  any  other  effect 
on  the  system.  There  are  other  kinds  which  are  not  only 
nourishing,  but  stimulating,  so  that  they  quicken  the  func 
tions  of  the  organs  on  which  they  operate.  The  condiments 
used  in  cookery,  such  as  pepper,  mustard,  and  spices,  are  of 
this  nature.  There  are  certain  states  of  the  system  when 
these  stimulants  may  be  beneficial ;  such  cases  can  only  be 
pointed  out  by  medical  men. 

Persons  in  perfect  health,  and  especially  young  child  ren, 
never  receive  any  benefit  from  such  kind  of  food;  and  just 
in  proportion  as  condiments  operate  to  quicken  the  labors 
of  the  internal  organs,  they  tend  to  wear  down  their  powers. 
A  person  who  thus  keeps  the  body  working  under  an. un 
natural  excitement  lives  faster  than  Nature  designed,  and 
the  constitution  is  worn  out  just  so  much  the  sooner.'  A 
woman,  therefore,  should  provide  dishes  for  her  family  which 
are  free  from  these  stimulating  condiments. 


222       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

In  regard  to  articles  which  are  the  most  easily  digested, 
only  general  rules  can  be  given.  Tender  meats  are  digested 
more  readily  than  those  which  are  tough,  or  than  many  kinds 
of  vegetable  food.  The  farinaceous  articles,  such  as  rice, 
flour,  corn,  potatoes,  and  the  like,  are  the  most  nutritious, 
and  most  easily  digested.  The  popular  notion,  that  meat  is 
more  nourishing  than  bread,  is  a  great  mistake.  Good  bread 
contains  more  nourishment  than  butcher's  meat.  The  meat 
is  more  stimulating,  and  for  this  reason  is  more  readily  di 
gested. 

A  perfectly  healthy  stomach  can  digest  almost  any  health 
ful  food ;  but  when  the  digestive  powers  are  weak,  every 
stomach  has  its  peculiarities,  and  what  is  good  for  one  is 
hurtful  to  another.  In  such  cases,  experiment  alone  can 
decide  which  are  the  most  digestible  articles  of  food.  A 
person  whose  food  troubles  him  must  deduct  one  article  af 
ter  another,  till  he  learns  by  experience  which  is  the  best 
for  digestion.  Much  evil  has  been  done  by  assuming  that 
the  powers  of  one  stomach  are  to  be  made  the  rule  in  regu 
lating  every  other. 

The  most  unhealthful  kinds  of  food  are  those  which  are 
made  so  by  bad  cooking ;  such  as  sour  and  heavy  bread, 
cakes,  pie-crust,  and  other  dishes  consisting  of  fat  mixed  and 
cooked  with  flour.  Rancid  butter  and  high-seasoned  food 
are  equally  unwholesome.  The  fewer  mixtures  there  are  in 
cooking,  the  more  healthful  is  the  food  likely  to  be. 

There  is  one  caution  as  to  the  mode  of  eating  which  seems 
peculiarly  needful  to  Americans.  It  is  indispensable  to  good 
digestion  that  food  be  well  chewed  and  taken  slowly.  It 
needs  to  be  thoroughly  chewed  and  mixed  with  saliva,  in 
order  to  prepare  it  for  the  action  of  the  gastric  juice,  which, 
by  the  peristaltic  motion,  will  be  thus  brought  into  contact 
with  every  one  of  the  minute  portions.  It  has  been  found 
that  a  solid  lump  of  food  requires  much  more  time  and  la 
bor  of  the  stomach  for  digestion  than  divided  substances. 

It  has  also  been  found  that  as  each  bolus,  or  mouthful, 
enters  the  stomach,  the  latter  closes,  until  the  portion  re 
ceived  has  had  some  time  to  move  around  and  combine  with 
the  gastric  juice,  and  that  the  orifice  of  the  stomach  resists 


HEALTHFUL   FOOD   AND   DEINKS.  223 

the  entrance  of  any  more  till  this  is  accomplished.  But,  if 
the  eater  persists  in  swallowing  fast,  the  stomach  yields ;  the 
food  is  then  poured  in  more  rapidly  than  the  organ  can  per 
form  its  duty  of  preparative  digestion,  and  evil  results  are 
sooner  or  later  developed.  This  exhibits  the  folly  of  those 
hasty  meats  so  common  to  travelers  and  to  men  of  business, 
and  shows  why  children  should  be  taught  to  eat  slowly. 

After  taking  a  full  meal,  it  is  very  important  to  health 
that  no  great  bodily  or  mental  exertion  be  made  till  the  la 
bor  of  the  stomach  is  over.  Intense  mental  effort  draws  the 
blood  to  the  head,  and  muscular  exertions  draw  it  to  the 
muscles ;  and  in  consequence  of  this,  the  stomach  loses  the 
supply  which  it  requires  when  performing  its  office.  When 
the  blood  with  its  stimulating  effects  is  thus  withdrawn 
from  the  stomach,  the  adequate  supply  of  gastric  juice  is 
not  afforded,  and  indigestion  is  the  result.  The  heaviness 
which  follows  a  full  meal  is  the  indication  which  Nature 
gives  of  the  need  of  quiet.  When  the  meal  is  moderate,  a 
sufficient  quantity  of  gastric  juice  is  exuded  in  an  hour,  or 
an  hour  and  a  half;  after  which,  labor  of  body  and  mind 
may  safely  be  resumed. 

Extremes  of  heat  or  cold  are  injurious  to  the  process  of 
digestion.  Taking  hot  food  or  drink  habitually,  tends  to 
debilitate  all  the  organs  thus  needlessly  excited.  In  using 
cold  substances,  it  is  found  that  a  certain  degree  of  warmth 
in  the  stomach  is  indispensable  to  their  digestion ;  so  that 
when  the  gastric  juice  is  cooled  below  this  temperature  it 
ceases  to  act.  Indulging  in  large  quantities  of  cold  drinks, 
or  eating  ice-creams,  after  a  meal,  tends  to  reduce  the  tem 
perature  of  the  stomach,  and  thus  to  stop  digestion.  This 
shows  the  folly  of  those  refreshments,  in  convivial  meetings, 
where  the  guests  are  tempted  to  load  the  stomach  with  a 
variety  such  as  would  require  the  stomach  of  a  stout  farmer 
to  digest ;  and  then  to  wind  up  with  ice-creams,  thus  lessen 
ing  whatever  ability  might  otherwise  have  existed  to  digest 
the  heavy  load.  The  fittest  temperature  for  drinks,  if  taken 
when  the  food  is  in  the  digesting  process,  is  blood-heat. 
Cool  drinks,  and  even  ice,  can  be  safely  taken  at  other  times, 
if  not  in  excessive  quantity.  When  the  thirst  is  excessive, 


224       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

or  the  body  weakened  by  fatigue,  or  when  in  a  state  of  per 
spiration,  large  quantities  of  cold  drinks  are  injurious. 

Fluids  taken  into  the  stomach  are  not  subject  to  the  slow 
process  of  digestion,  but  are  immediately  absorbed  and  car 
ried  into  the  blood.  This  is  the  reason  why  liquid  nourish 
ment,  more  speedily  than  solid  food,  restores  from  exhaust 
ion.  The  minute  vessels  of  the  stomach  absorb  its  fluids, 
which  are  carried  into  the  blood,  just  as  the  minute  extremi 
ties  of  the  arteries  open  upon  the  inner  surface  of  the  stom 
ach,  and  there  exude  the  gastric  juice  from  the  blood. 

Highly-concentrated  food,  having  much  nourishment  in  a 
small  bulk,  is  not  favorable  to  digestion,  because  it  can  not 
be  properly  acted  on  by  the  muscular  contractions  of  the 
stomach,  and  is  not  so  minutely  divided  as  to  enable  the 
gastric  juice  to  act  properly.  This  is  the  reason  why  a  cer 
tain  bulk  of  food  is  needful  to  good  digestion ;  and  why 
those  people  who  live  on  whale-oil  and  other  highly  nourish 
ing  food,  in  cold  climates,  mix  vegetables  and  even  sawdust 
with  it,  to  make  it  more  acceptable  and  digestible.  So  in 
civilized  lands,  fruits  and  vegetables  are  mixed  with  more 
highly  concentrated  nourishment.  For  this  reason,  also, 
soups,  jellies,  and  arrow-root  should  have  bread  or  crackers 
mixed  with  them.  This  affords  another  reason  why  coarse 
bread,  of  unbolted  wheat,  so  often  proves  beneficial.  Where, 
from  inactive  habits  or  other  causes,  the  bowels  become  con 
stipated  and  sluggish,  this  kind  of  food  proves  the  appro 
priate  remedy. 

One  fact  on  this  subject  is  worthy  of  notice.  In  England, 
under  the  administration  of  William  Pitt,  for  two  years  or 
more  there  was  such  a  scarcity  of  wheat  that,  to  make  it 
hold  out  longer,  Parliament  passed  a  law  that  the  army 
should  have  all  their  bread  made  of  unbolted  flour.  The 
result  was,  that  the  health  of  the  soldiers  improved  so  much 
as  to  be  a  subject  of  surprise  to  themselves,  the  officers,  and 
the  physicians.  These  last  came  out  publicly  and  declared 
that  the  soldiers  never  before  were  so  robust  and  healthy ; 
and  that  disease  had  nearly  disappeared  from  the  army. 
The  civic  physicians  joined  and  pronounced  it  the  healthiest 
bread ;  and  for  a  time  schools,  families,  and  public  institu- 


HEALTHFUL   FOOD   AND   DRINKS.  225 

tions  used  it  almost  exclusively.  Even  the  nobility,  con 
vinced  by  these  facts,  adopted  it  for  their  common  diet,  and 
the  fashion  continued  a  long  time  after  the  scarcity  ceased, 
until  more  luxurious  habits  resumed  their  sway. 

We  thus  see  why  children  should  not  have  cakes  and  can 
dies  allowed  them  between  meals.  Besides  being  largely 
carbonaceous,  these  are  highly  concentrated  nourishments, 
and  should  be  eaten  with  more  bulky  and  less  nourishing 
substances.  The  most  indigestible  of  all  kinds  of  food  are 
fatty  and  oily  substances,  if  heated.  It  is  on  this  account 
that  pie-crust  and  articles  boiled  and  fried  in  fat  or  butter 
are  deemed  not  so  healthful  as  other  food. 

The  following,  then,  may  be  put  down  as  the  causes  of  a 
debilitated  constitution  from  the  misuse  of  food :  Eating 
too  much,  eating  too  often,  eating  too  fast,  eating  food  and 
condiments  that  are  too  stimulating,  eating  food  that  is  too 
warm  or  too  cold,  eating  food  that  is  highly  concentrated, 
without  a  proper  admixture  of  less  nourishing  matter,  and 
eating  hot  food  that  is  difficult  of  digestion. 

It  is  a  point  fully  established  by  experience  that  the  full 
development  of  the  human  body  and  the  vigorous  exercise 
of  all  its  functions  can  be  secured  without  the  use  of  stimu 
lating  drinks.  It  is,  therefore,  perfectly  safe  to  bring  up 
children  never  to  use  them,  no  hazard  being  incurred  by 
such  a  course. 

It  is  also  found  by  experience  that  there  are  two  evils  in 
curred  by  the  use  of  stimulating  drinks.  The  first  is,  their 
positive  effect  on  the  human  system.  Their  peculiarity  con 
sists  in  so  exciting  the  nervous  system  that  all  the  functions 
of  the  body  are  accelerated,  and  the  fluids  are  caused  to 
move  quicker  than  at  their  natural  speed.  This  increased 
motion  of  the  animal  fluids  always  produces  an  agreeable 
effect  on  the  mind.  The  intellect  is  invigorated,  the  imagi 
nation  is  excited,  the  spirits  are  enlivened ;  and  these  effects 
are  so  agreeable  that  all  mankind,  after  having  once  experi 
enced  them,  feel  a  great  desire  for  their  repetition. 

But  this  temporary  invigoration  of  the  system  is  always 
followed  by  a  diminution  of  the  powers  of  the  stimulated 
organs ;  so  that,  though  in  all  cases  this  reaction  may  not  be 

10* 


226  THE    HOUSEKEEPER    AND    HEALTHKEEPEE. 

perceptible,  it  is  invariably  the  result.  It  may  be  set  down 
as  the  unchangeable  rule  of  physiology,  that  stimulating 
drinks  deduct  from  the  powers  of  the  constitution  in  exactly 
the  proportion  in  which  they  operate  to  produce  temporary 
invigoration. 

The  second  evil  is  the  temptation  which  always  attends 
the  use  of  stimulants.  Their  effect  on  the  system  is  so 
agreeable,  and  the  evils  resulting  are  so  imperceptible  and 
distant,  that  there  is  a  constant  tendency  to  increase  such 
excitement,  both  in  frequency  and  power;  and  the  more 
the  system  is  thus  reduced  in  strength,  the  more  craving  is 
the  desire  for  that  which  imparts  a  temporary  invigoration. 
This  process  of  increasing  debility  and  increasing  craving 
for  the  stimulus  that  removes  it,  often  goes  to  such  an  ex 
treme  that  the  passion  is  perfectly  uncontrollable,  and  mind 
and  body  perish  under  this  baleful  habit. 

In  this  country  there  are  three  forms  in  which  the  use  of 
such  stimulants  is  common ;  namely,  alcoholic  drinks,  opium 
mixtures,  and  tobacco.  These  are  all  alike  in  the  main  pecul 
iarity  of  imparting  that  extra  stimulus  to  the  system  which 
tends  to  exhaust  its  powers. 

Multitudes  in  this  nation  are  in  the  habitual  use  of  some 
one  of  these  stimulants ;  and  each  person  defends  the  indul 
gence  by  certain  arguments : 

First,  that  the  desire  for  stimulants  is  a  natural  propensity 
implanted  in  man's  nature,  as  is  manifest  from  the  universal 
tendency  to  such  indulgences  in  every  nation.  From  this 
it  is  inferred  that  it  is  an  innocent  desire,  which  ought  to  be 
gratified  to  some  extent,  and  that  the  aim  should  be  to  keep 
it  within  the  limits  of  temperance,  instead  of  attempting  to 
exterminate  a  natural  propensity. 

This  is  an  argument  which,  if  true,  makes  it  equally  prop 
er  for  not  only  men,  but  women  and  children,  to  use  opium, 
brandy,  or  tobacco  as  stimulating  principles,  provided  they 
are  used  temperately.  But  if  it  be  granted  that  perfect 
health  and  strength  can  be  gained  and  secured  without  these 
stimulants,  and  that  their  peculiar  effect  is  to  diminish  the 
power  of  the  system  in  exactly  the  same  proportion  as  they 
stimulate  it,  then  there  is  no  such  thing  as  a  temperate  use, 


HEALTHFUL   FOOD   AND   DEINKS.  227 

unless  they  are  so  diluted  as  to  destroy  any  stimulating 
power;  and  in  this  form  they  are  seldom  desired. 

The  other  argument  for  their  use  is,  that  they  are  among 
the  good  things  provided  by  the  Creator  for  our  gratifica 
tion;  that,  like  all  other  blessings,  they  are  exposed  to  abuse 
and  excess ;  and  that  we  should  rather  seek  to  regulate  their 
use  than  to  banish  them  entirely. 

This  argument  is  based  on  the  assumption  that  they  are, 
like  healthful  foods  and  drinks,  necessary  to  life  and  health, 
and  injurious  only  by  excess.  But  this  is  not  true;  for 
whenever  they  are  used  in  any  such  strength  as  to  be  a 
gratification,  they  operate  to  a  greater  or  less  extent  as  stim 
ulants,  and  to  just  such  extent  they  wear  out  the  powers 
of  the  constitution ;  and  it  is  abundantly  proved  that  they 
are  not,  like  food  and  drink,  necessary  to  health.  Such  ar 
ticles  are  designed  for  medicine,  and  not  for  common  use. 
There  can  be  no  argument  framed  to  defend  the  use  of  one 
of  them  which  will  not  justify  women  and  children  in  most 
dangerous  indulgences. 

There  are  some  facts  recently  revealed  by  the  microscope 
in  regard  to  alcoholic  drinks  which  every  woman  should 
understand  and  regard.  It  has  been  shown  in  a  previous 
chapter  that  every  act  of  mind,  either  by  thought,  feeling, 
or  choice,  causes  the  destruction  of  certain  cells  in  the  brain 
and  nerves.  It  now  is  proved  by  microscopic  science*  that 
the  kind  of  nutrition  furnished  to  the  brain  by  the  blood  to 
a  certain  extent  decides  future  feelings,  thoughts,  and  voli 
tions.  The  cells  of  the  brain  not  only  abstract  from  the 
blood  the  healthful  nutrition,  but  also  are  affected  in  shape, 
size,  color,  and  action  by  unsuitable  elements  in  the  blood. 
This  is  especially  the  case  when  alcohol  is  taken  into  the 
stomach,  from  whence  it  is  always  carried  to  the  brain.  The 
consequence  is,  that  it  affects  the  nature  and  action  of  the 
brain-cells,  until  a  habit  is  formed  which  is  automatic ;  that 
is,  the  mind  loses  the  power  of  controlling  the  brain  in  its 
development  of  thoughts,  feelings,  and  choices  as  it  would 
in  the  natural  state,  and  is  itself  controlled  by  the  brain. 

*  For  these  statements  the  writer  is  indebted  to  Maudsley,  a  recent  writer 
on  Microscopic  Physiology. 


228  THE    HOUSEKEEPER    AXD    HEALTHKEEPEE. 

In  this  condition  a  real  disease  of  the  brain  is  created,  called 
oino-manict)  and  the  only  remedy  is  total  abstinence,  and 
that  for  a  long  period,  from  the  alcoholic  poison.  And  what 
makes  the- danger  more  fearful  is,  that  the  brain-cells  never 
are  so  renewed  but  that  this  pernicious  stimulus  will  bring- 
back  the  disease  in  full  force,  so  that  a  man  once  subject  to 
it  is  never  safe  except  by  maintaining  perpetual  and  total 
abstinence  from  every  kind  of  alcoholic  drink.  Dr.  Day,  who 
for  many  years  has  had  charge  of  an  inebriate  asylum,  states 
that  he  witnessed  the  dissection  of  the  brain  of  a  man  once 
an  inebriate,  but  for  many  years  in  practice  of  total  absti 
nence,  and  found  its  cells  still  in  the  weak  and  unnatural 
state  produced  by  earlier  indulgences. 

There  has  unfortunately  been  a  difference  of  opinion 
among  medical  men  as  to  the  use  of  alcohol.  Liebig,  the 
celebrated  writer  on  animal  chemistry,  having  found  that 
both  sugar  and  alcohol  were  heat-producing  articles  of  food, 
framed  a  theory  that  alcohol  is  burned  in  the  lungs,  giving 
off  carbonic  acid  and  water,  and  thus  serving  to  warm  the 
body.  But  modern  science  has  proved  that  it  is  in  the  cap 
illaries  that  animal  heat  is  generated,  and  it  is  believed  that 
alcohol  lessens  instead  of  increasing  the  power  of  the  body 
to  bear  the  cold.  Sir  John  Ross,  in  his  Arctic  voyage,  proved 
by  his  own  experience  and  that  of  his  men  that  cold-water 
drinkers  could  bear  cold  longer  and  were  stronger  than  any 
who  used  alcohol. 

Carpenter,  a  standard  writer  on  physiology,  says  the  ob 
jection  to  a  habitual  use  of  even  small  quantities  of  alco 
holic  drinks  is,  that  "  they  are  universally  admitted  to  pos 
sess  a  poisonous  character,"  and  "  tend  to  produce  a  morbid 
condition  of  body ;"  while  "  the  capacity  for  enduring  ex 
tremes  of  heat  and  cold,  or  of  mental  or  bodily  labor,  is  di 
minished  rather  than  increased  by  their  habitual  employ 
ment." 

Professor  J.  Bigelow,  of  Harvard  University,  says :  "  Alco 
hol  is  highly  stimulating,  heating,  and  intoxicating,  and  its 
effects  are  so  fascinating  that  when  once  experienced  there 
is  danger  that  the  desire  for  them  may  be  perpetuated." 

Dr.  Bell  and  Dr.  Churchill,  both  high  medical  authorities, 


HEALTHFUL  FOOD  AND  DRLNKS.  229 

especially  in  lung  disease,  for  which  whisky  is  often  recom 
mended,  come  to  the  conclusion  that  "  the  opinion  that  alco 
holic  liquors  have  influence  in  preventing  the  deposition  of 
tubercle  is  destitute  of  any  foundation;  on  the  contrary, 
their  use  predisposes  to  tubercular  deposition."  And 
"  where  tubercle  exists,  alcohol  has  no  effect  in  modifying 
the  usual  course,  neither  does  it  modify  the  morbid  effects 
on  the  system." 

Professor  Youmans,  of  New  York,  says:  "It  has  been 
demonstrated  that  alcoholic  drinks  prevent  the  natural 
changes  in  the  blood,  and  obstruct  the  nutritive  and  repara- 
tive  functions."  He  adds :  "  Chemical  experiments  have 
demonstrated  that  the  action  of  alcohol  on  the  digestive 
fluid  is  to  destroy  its  active  principle,  the  pepsin,  thus  con 
firming  the  observations  of  physiologists,  that  its  use  gives 
rise  to  serious  disorders  of  the  stomach,  and  malignant  aber 
ration  of  the  whole  economy."  It  is  true  that  some  scientif 
ic  men  teach  that  alcohol,  tobacco,  and  opium  are  safe,  and 
even  useful,  in  certain  quantities,  though  there  is  no  way  to 
know  what  is  the  safe  and  useful  point.  Usually  it  is  men 
who  habitually  use  some  of  these  dangerous  articles  who 
hold  this  view. 

We  are  now  prepared  to  consider  the  great  principles  of 
science,  common  sense,  and  religion,  which  should  guide  ev 
ery  woman  who  has  any  kind  of  influence  or  responsibility 
on  this  subject. 

It  is  allowed  by  all  medical  men  that  pure  water  is  per 
fectly  healthful,  and  supplies  all  the  liquid  needed  by  the 
body;  and  also  that  by  proper  means,  which  ordinarily  are 
in  the  reach  of  all,  water  can  be  made  sufficiently  pure. 

It  is  allowed  by  all  that  milk,  and  the  juices  of  fruits, 
when  taken  into  the  stomach,  furnish  water  that  is  always 
pure,  and  that  our  bread  and  vegetable  food  also  supply  it 
in  large  quantities.  There  are  besides  a  great  variety  of 
agreeable  and  healthful  beverages,  made  from  the  juices  of 
fruit,  containing  no  alcohol ;  and  agreeable  drinks,  such  as 
milk,  cocoa,  and  chocolate,  that  contain  no  stimulating  prin 
ciples,  and  which  are  nourishing  and  healthful. 

As  one  course,  then,  is  perfectly  safe,  and  another  involves 


230       THE  HOUSEKEEPER  AXD  HEALTHKEEPEK. 

great  danger,  it  is  wrong  and  sinful  to  choose  the  path  of 
danger.  There  is  no  peril  in  drinking  pure  water,  milk,  the 
juices  of  fruits,  and  infusions  that  are  nourishing  and  harm 
less.  But  there  is  great  danger  to  the  young,  and  to  the 
commonwealth,  in  patronizing  the  sale  and  use  of  alcoholic 
drinks.  The  religion  of  Christ,  in  its  distinctive  feature,  in 
volves  generous  self-denial  for  the  good  of  others,  especially 
for  the  weaker  members  of  society.  It  is  qn  this  principle 
that  St.  Paul  sets  forth  his  own  example :  "  If  meat  make  my 
brother  to  offend,  I  will  eat  no  flesh  while  the  world  stand- 
eth,  lest  I  make  my  brother  to  offend."  And  again  he 
teaches, "  We,  then,  that  are  strong  ought  to  bear  the  infirm 
ities  of  the  weak,  and  not  to  please  ourselves." 

This  Christian  principle  also  applies  to  the  common  drinks 
of  the  family,  tea  and  coffee.  It  has  been  shown  that  the 
great  end  for  which  Jesus  Christ  came,  and  for  which  he  in 
stituted  the  family  state,  is  the  training  of  our  whole  race 
to  virtue  and  happiness,  with  chief  reference  to  an  immortal 
existence.  In  this  mission,  of  which  woman  is  chief  minis 
ter,  the  distinctive  feature  is  self-sacrifice  of  the  wiser  and 
stronger  members  to  save  and  to  elevate  the  weaker  ones. 
The  children  and  the  servants  are  these  weaker  members, 
who  by  ignorance  and  want  of  habits  of  self-control  are  in 
most  danger.  It  is  in  this  aspect  that  we  are  to  consider 
the  expediency  of  using  tea  and  coffee  in  a  family. 

These  drinks  are  a  most  extensive  cause  of  much  of  the 
nervous  debility  and  suffering  endured  by  American  wom 
en  ;  and  relinquishing  them  would  save  an  immense  amount 
of  such  suffering.  Moreover,  all  housekeepers  will  allow 
that  they  can  not  regulate  these  drinks  in  their  kitchens, 
where  the  ignorant  use  them  to  excess.  There  is  little 
probability  that  the  present  generation  will  make  so  decided 
a  change  in  their  habits  as  to  give  up  these  beverages ;  but 
the  subject  is  presented  rather  in  reference  to  forming  the 
habits  of  children. 

It  is  a  fact  that  tea  and  coffee  are  at  first  seldom  or  never 
agreeable  to  children.  It  is  the  mixture  of  milk,  sugar,  and 
water,  that  reconciles  them  to  a  taste  which  in  this  manner 
gradually  becomes  agreeable.  Now,  suppose  that  those  who 


HEALTHFUL   FOOD    AND   DKINKS.  231 

provide  for  a  family  conclude  that  it  is  not  their  duty  to 
give  up  entirely  the  use  of  stimulating  drinks,  may  not  the 
case  appear  different  in  regard  to  teaching  their  children  to 
love  such  drinks  ?  Let  the  matter  be  regarded  thus :  The 
experiments  of  physiologists  all  prove  that  stimulants  are 
not  needful  to  health,  and  that,  as  the  general  rule,  they  tend 
to  debilitate  the  constitution.  Is  it  right,  then,  for  a  parent 
to  tempt  a  child  to  drink  what  is  not  needful,  when  there  is 
a  probability  that  it  will  prove,  to  some  extent,  an  under 
mining  drain  on  the  constitution?  »Some  constitutions  can 
bear  much  less  excitement  than  others ;  and  in  every  family 
of  children  there  is  usually  one  or  more  of  delicate  organi 
zation,  and  consequently  peculiarly  exposed  to  dangers  from 
this  source.  It  is  this  child  who  ordinarily  becomes  the  vic 
tim  to  stimulating  drinks.  The  tea  and  coffee  which  the 
parents  and  the  healthier  children  can  use  without  immedi 
ate,  injury  gradually  sap  the  energies  of  the  feebler  child, 
who  proves  either  an  early  victim  or  a  living  martyr  to  all 
the  sufferings  that  debilitated  nerves  inflict.  Can  it  be  right 
to  lead  children  where  all  allow  that  there  is  some  danger, 
and  where  in  many  cases  disease  and  death  are  met,  when 
another  path  is  known  to  be  perfectly  safe  ? 

The  impression  common  in  this  country,  that  warm  drinks, 
especially  in  winter,  are  more  healthful  than  cold,  is  not  war 
ranted  by  any  experience,  nor  by  the  laws  of  the  physical 
system.  At  dinner  cold  drinks  are  universal,  and  no  one 
deems  them  injurious.  It  is  only  at  the  other  two  meals 
that  they  are  supposed  to  be  hurtful. 

"Water  is  a  safe  drink  for  all  constitutions,  provided  it  be 
resorted  to  in  obedience  to  the  dictates  of  natural  thirst  only, 
and  not  of  habit.  Unless  the  desire  for  it  is  felt,  there  is  no 
occasion  for  its  use  during  a  meal. 

"  The  primary  effect  of  all  distilled  and  fermented  liquors 
is  to  stimulate  the  nervous  system  and  quicken  the  circulation. 
In  infancy  and  childhood  the  circulation  is  rapid  and  easily 
excited,  and  the  nervous  system  is  strongly  acted  upon  even 
by  the  slightest  external  impressions.  Hence,  slight  causes 
of  irritation  readily  excite  febrile  and  convulsive  disorders. 
In  youth,  the  natural  tendency  of  the  constitution  is  still  to 


232       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

excitement,  and  consequently,  as  a  general  rule,  the  stimu 
lus  of  fermented  liquors  is  injurious." 

These  remarks  by  Dr.  Combe  show  that  parents,  who  find 
that  stimulating  drinks  are  not  injurious  to  themselves,  may 
mistake  in  inferring  from  this  that  they  will  not  be  injurious 
to  their  children. 

He  continues  thus :  "  In  mature  age,  when  digestion  is 
good,  and  the  system  in  full  vigor,  if  the  mode  of  life  be  not 
too  exhausting,  the  nervous  functions  and  general  circula 
tion  are  in  their  best  condition,  and  require  no  stimulus  for 
their  support.  The  bodily  energy  is  then  easily  sustained 
by  nutritious  food  arid  a  regular  regimen,  and  consequently 
artificial  excitement  only  increases  the  wasting  of  the  nat 
ural  strength." 

It  may  be  asked,  in  this  connection,  why  the  stimulus  of 
animal  food  is  not  to  be  regarded  in  the  same  light  as  that 
of  stimulating  drinks.  In  reply,  a  very  essential  difference 
may  be  pointed  out.  Animal  food  furnishes  nutriment  to 
the  organs  which  it  stimulates,  but  stimulating  drinks  excite 
the  organs  to  quickened  action  without  affording  any  nour 
ishment. 

It  has  been  supposed  by  some  that  tea  and  coffee  have  at 
least  a  degree  of  nourishing  power.  But  it  is  proved  that 
it  is  the  milk  and  sugar,  and  not  the  main  portion  of  the 
drink,  which  imparts  the  nourishment.  Tea  has  not  one  par 
ticle  of  nourishing  properties ;  and  what  little  exists  in  the 
coffee-berry  is  lost  by  roasting  it  in  the  usual  mode.  All 
that  these  articles  do  is  simply  to  stimulate  without  nour 
ishing. 

Although  there  is  little  hope  of  banishing  these  drinks, 
there  is  still  a  chance  that  something  may  be  gained  in  at 
tempts  to  regulate  their  use  by  the  rules  of  temperance.  If, 
then,  a  housekeeper  can  not  banish  tea  and  coffee  entirely, 
she  may  use  her  influence  to  prevent  excess,  both  by  her  in 
structions,  and  by  the  power  of  control  committed  more  or 
less  to  her  hands. 

It  is  important  for  every  housekeeper  to  know  that  the 
health  of  a  family  very  much  depends  on  the  purity  of  water 
used  for  cooking  and  drinking.  There  are  three  causes  of 


HEALTHFUL   FOOD   AND   DKINKS.  233 

impure  and  unhealthful  water.  .  One  is,  the  existence  in  it 
of  vegetable  or  animal  matter,  which  can  be  remedied  by 
filtering  through  sand  and  charcoal.  Another  cause  is,  the 
existence  of  mineral  matter,  especially  in  limestone  coun 
tries,  producing  diseases  of  the  bladder.  This  is  remedied, 
in  a  measure,  by  boiling,  which  secures  a  deposit  of  the  lime 
on  the  vessel  used.  The  third  cause  is,  the  corroding  of  zinc 
and  lead  used  in  pipes  and  reservoirs,  producing  oxides  that 
are  slow  poisons.  The  only  remedy  is  prevention,  by  having 
supply-pipes  made  of  iron,  like  gas-pipe,  instead  of  zinc  and 
lead ;  or  the  lately  invented  lead  pipe  lined  with  tin,  which 
metal  is  not  corrosive.  The  obstacle  to  this  is,  that  the  trade 
of  the  plumbers  would  be  greatly  diminished  by  the  use  of 
reliable  pipes.  When  water  must  be  used  from  supply-pipes 
of  lead  or  zinc,  it  is  well  to  let  the  water  run  some  time  be 
fore  drinking  it,  and  to  use  as  little  as  possible,  taking  milk 
instead;  and  being  further  satisfied  for  inner  necessities  by 
the  water  supplied  by  fruits  and  vegetables.  The  water  in 
these  is  always  pure.  But  in  using  milk  as  a  drink,  it  must 
be  remembered  that  it  is  also  rich  food,  and  that  less  of  other 
food  must  be  taken  when  milk  is  thus  used,  or  bilious  troubles 
will  result  from  excess  of  food. 

The  use  of  opium,  especially  by  women,  is  usually  caused 
at  first  by  medical  prescriptions  containing  it.  All  that  has 
been  stated  as  to  the  effect  of  alcohol  -in  the  brain  is  true  of 
opium,  while  to  break  a  habit  thus  induced  is  almost  hope 
less.  Every  woman  who  takes  or  who  administers  this  drug 
is  dealing  as  with  poisoned  arrows,  whose  wounds. are  with 
out  cure. 

The  use  of  tobacco  in  this  country,  and  especially  among 
young  boys,  is  increasing  at  a  fearful  rate.  On  this  subject 
we  have  the  unanimous  opinion  of  all  medical  men,  the  fol 
lowing  being  specimens. 

A  distinguished  medical  writer  thus  states  the  case: 
"Every  physician  knows  that  the  agreeable  sensations  that 
tempt  to  the  use  of  tobacco  are  caused  by  nicotine,  which  is 
a  rank  poison,  as  much  so  as  prussic  acid  or  arsenic.  When 
smoked,  the  poison  is  absorbed  by  the  blood  of  the  mouth, 
and  carried  to  the  brain.  When  chewed,  the  nicotine  passes 


234       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

to  the  bloodthrough  the  mguth  and  stomach.  In  both  cases, 
the  whole  nervous  system  is  thrown  into  abnormal  excite 
ment  to  expel  the  poison,  and  it  is  this  excitement  that 
causes  agreeable  sensations.  The  excitement  thus  caused  is 
invariably  followed  by  a  diminution  of  nervous  power,  in 
exact  proportion  to  the  preceding  excitement  to  expel  the 
evil  from  the  system." 

Few  will  dispute  the  general  truth  and  effect  of  the  above 
statement,  so  that  the  question  is  one  to  be  settled  on  the 
same  principle  as  applies  to  the  use  of  alcoholic  drinks.  Is 
it,  then,  according  to  the  generous  principles  of  Christ's  re 
ligion,  for  those  who  are  strong  and  able  to  bear  this  poison, 
to  tempt  the  young,  the  ignorant,  and  the  weak  to  a  prac 
tice  not  needful  to  any  healthful  enjoyment,  and  which  leads 
multitudes  to  disease,  and  often  to  vice  ?  For  the  use  of 
tobacco  tends  always  to  lessen  nerve-power,  and  probably 
every  one  out  of  five  that  indulges  in  its  use  awakens  a  mor 
bid  craving  for  increased  stimulus,  lessens  the  power  of 
self-control,  diminishes  the  strength  of  the  constitution,  and 
sets  an  example  that  influences  the  weak  to  the  path  of 
danger  and  of  frequent  ruin. 

The  great  danger  of  this  age  is  an  increasing,  intense 
worldliness,  and  disbelief  in  the  foundation  principle  of  the 
religion  of  Christ,  that  we  are  to  reap  through  everlasting 
ages  the  consequences  of  habits  formed  in  this  life.  In  the 
light  of  his  Word,  they  only  who  are  truly  wise  "  shall  shine 
as  the  firmament,  and  they  that  turn  many  to  righteousness, 
as  the  stars,  forever  and  ever." 

It  is  increased  faith  or  belief  in  the  teachings  of  Christ's 
religion,  as  to  the  influence  of  this  life  upon  the  life  to  come, 
which  alone  can  save  our  country  and  the  world  from  that 
inrushing  tide  of  sensualism  and  worldliness  now  seeming 
to  threaten  the  best  hopes  and  prospects  of  our  race. 

And  woman,  as  the  chief  educator  of  our  race,  and  the 
prime  minister  of  the  family  state,  is  bound,  in  the  use  of 
meats  and  drinks,  to  employ  the  powerful  and  distinctive 
motives  of  the  religion  of  Christ  in  forming  habits  of  tem 
perance  and  benevolent  self-sacrifice  for  the  good  of  others. 


CLEANLINESS. 


235 


CHAPTER  X. 

CLEANLINESS. 

BOTH  the  health  and  comfort  of  a  family  depend,  to  a 
great  extent,  on  cleanliness  of  the  person  and  the  family 
surroundings.  True  cleanliness  of  person  involves  the  scien 
tific  treatment  of  the  skin.  This  is  the  most  complicated 
organ  of  the  body,  and  one  through  which  the  health  is  af 
fected  more  than  through  any  other;  and  no  persons  can  or 
will  be  so  likely  to  take  proper  care  of  it  as  those  by  whom 
its  construction  and  functions  are  understood. 

Fig.  55  is  a  very  highly  magnified  portion  of  the  skin. 
The  layer  marked  1  is  the 
outside,  very  thin  skin,  called 
the  cuticle  or  scarf  skin.  This 
consists  of  transparent  lay 
ers  of  minute  cells,  which  are 
constantly  decaying  and  be 
ing  renewed,  and  the  white 
scurf  that  passes  from  the 
skin  to  the  clothing  is  a  de 
cayed  portion  of  these  cells. 
This  part  of  the  skin  has  nei 
ther  nerves  nor  blood-vessels. 

The  dark  layer,  marked  2,  7,  8,  is  that  portion  of  the  true 
skin  which  gives  the  external  color  marking  diverse  races. 
In  the  portion  of  the  dark  layer  marked  3,  4,  is  seen  a  net 
work  of  nerves  which  run  from  two  branches  of  the  nervous 
trunks  coming  from  the  spinal  marrow.  The^e  are  nerves 
of  sensation,  by  which  the  sense  of  touch  or  feeling  is  per 
formed.  Fig.  56  represents  the  blood-vessels,  (intermingled 
with  the  nerves  of  the  skin,)  which  divide  into  minute  capil 
laries,  that  act  like  the  capillaries  of  the  lungs,  taking  oxy 
gen  from  the  air,  and  giving  out  carbonic  acid.  At  a  and 
b  are  seen  the  roots  of  two  hairs,  which  abound  in  certain 


236       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

parts  of  the  skin,  and  are  nour 
ished  by  the  blood  of  the  capil 
laries. 

At  Fig.  57  is  a  magnified  view 
of  another  set  of  vessels,  call 
ed  the  lymphatics  or  absorbents. 
These  are  extremely  minute  ves 
sels  that  interlace  with  the  nerves 
and  blood-vessels  of  the  skin. 
Their  office  is  to  aid  in  collecting 
the  useless,  injurious,  or  decayed 
matter,  and  carry  it  to  certain 
reservoirs,  from  which 'it  passes 
into  some  of  the  large  veins,  to  be  thrown  out  through  the 
lungs,  bowels,  kidneys,  or  skin.  Fig.  57. 

These  absorbent  or  lymphatic  ves 
sels  have  mouths  opening  on  the 
surface  of  the  true  skin,  and,  though 
covered  by  the  cuticle,  they  can  ab 
sorb  both  liquids  and  solids  that 
are  placed  in  close  contact  with 
the  skin.  In  proof  of  this,  one  of 
the  main  trunks  of  the  lymphatics 
in  the  hand  can  be  cut  off  from 
all  communication  with  other  por 
tions,  and  tied  up;  and  if  the  hand  is  immersed  in  milk  a 
given  time,  it  will  be  found  that  the  milk  has  been  absorbed 
through  the  cuticle  and  fills  the  lymphatics.  In  this  way 
long-continued  blisters  on  the  skin  will  introduce  the  blister 
ing  matter  into  the  blood  through  the  absorbents,  and  then 
the  kidneys  will  take  it  up  from  the  blood  passing  through 
them  to  carry  it  out  of  the  body,  and  thus  become  irritated 
and  inflamed  Jby  it. 

There  are  also  oil-tubes,  imbedded  in  the  skin,  that  draw 
off  oil  from  the  blood.  This  issues  on  the  surface,  and  spreads 
over  the  cuticle  to  keep  it  soft  and  moist. 

But  the  most  curious  part  of  the  skin  is  the  system  of  in 
numerable  minute  perspiration-tubes.  Fig.  58  is  a  drawing 
of  one  very  greatly  magnified.  These  tubes  open  on  the 


CLEANLINESS. 


237 


cuticle,  and  the  openings  are  called  pores 
of  the  skin.  They  descend  into  the  true 
skin,  and  there  form  a  coil,  as  is  seen  in 
the  drawing.  These  tubes  are  hollow, 
like  a  pipe-stem,  and  their  inner  surface 
consists  of  wonderfully  minute  capillaries 
filled  with  the  impure  venous  blood.  And 
in  these  small  tubes  the  same  process  is 
going  on  as  takes  place  when  the  carbonic 
acid  and  water  of  the  blood  are  exhaled 
from  the  lungs.  The  capillaries  of  these 
tubes  through  the  whole  skin  of  the  body 
are  thus  constantly  exhaling  the  noxious 
and  decayed  particles  of  the  body,  just 
as  the  lungs  pour  them  out  through  the 
mouth  and  nose. 

It  has  been  shown  that  the  perspira 
tion-tubes  are  coiled  up  into  a  ball  at 
their  base.  The  number  and  extent  of  these  tubes  are  as 
tonishing.  In  a  square  inch  on  the  palm  of  the  hand  have 
been  counted,  through  a  microscope,  thirty-five  hundred  of 
these  tubes.  Each  one  of  them  is  about  a  quarter  of  an  inch 
in  length,  including  its  coils.  This  makes  the  united  lengths 
of  these  little  tubes  to  be  seventy-three  feet  to  a  square  inch. 
Their  united  length  over  the  whole  body  is  thus  calculated 
to  be  equal  to  twenty-eight  miles.  What  a  wonderful  appara 
tus  this  !  And  what  mischiefs  must  ensue  when  the  drainage 
from  the  body  of  such  an  extent  as  this  becomes  obstructed  ! 

But  the  inside  of  the  body  also  has  a  skin,  as  have  all  its 
organs.  The  interior  of  the  head,  the  throat,  the  gullet,  the 
lungs,  the  stomach,  and  all  the  intestines,  are  lined  with  a 
skin.  This  is  called  the  mucous  membrane,  because  it  is  con 
stantly  secreting  from  the  blood  a  slimy  substance  called  mu 
cus.  When  it  accumulates  in  the  lungs,  it  is  called  phlegm. 
This  inner  skin  also  has  nerves,  blood-vessels,  and  lymphat 
ics.  The  outer  skin  joins  to  the  inner  at  the  mouth,  the 
nose,  and  other  openings  of  the  body,  and  there  is  a  con 
stant  sympathy  between  the  two  skins,  and  thus  between 
the  inner  organs  and  the  surface  of  the  body. 


238  THE    HOUSEKEEPER   AND    HEALTHKEEPEK. 


SECRETING    ORGANS. 

Those  vessels  of  the  body  which  draw  off  certain  portions 
of  the  blood  and  change  it  into  a  new  form,  to  be  employed 
for  service  or  to  be  thrown  out  of  the  body,  are  called  se 
creting  organs.  The  skin  in  this  sense  is  a  secreting  organ, 
as  its  perspiration-tubes  secrete  or  separate  the  bad  portions 
of  the  blood,  and  send  them  off. 

Of  the  internal  secreting  organs,  the  liver  is  the  largest. 
Its  chief  office  is  to  secrete  from  the  blood  all  matter  not 
properly  supplied  with  oxygen.  For  this  purpose,  a  set  of 
veins  carries  the  blood  of  all  the  lower  intestines  to  the  liver, 
where  the  imperfectly  oxidized  matter  is  drawn  off  in  the 
form  of  bile,  and  accumulated  in  a  reservoir  called  the  gall 
bladder.  Thence  it  passes  to  the  place  where  the  smaller 
intestines  receive  the  food  from  the  stomach,  and  there  it 
mixes  with  this  food.  Then  it  passes  through  the  long  in 
testines,  and  is  thrown  out  of  the  body  through  the  rectum. 
This  shows  how  it  is  that  want  of  pure  and  cool  air  and 
exercise  causes  excess  of  bile,  from  lack  of  oxygen.  The 
liver  also  has  arterial  blood  sent  to  nourish  it,  and  corre 
sponding  veins  to  return  this  blood  to  the  heart.  So  there 
are  two  sets  of  blood-vessels  for  the  liver — one  to  secrete 
the  bile,  and  the  other  to  nourish  the  organ  itself. 

The  kidneys  secrete  from  the  arteries  that  pass  through 
them  all  excess  of  water  in  the  blood,  and  certain  injurious 
substances.  These  are  carried  through  small  tubes  to  the 
bladder,  and  thence  thrown  out  of  the  body. 

The  pancreas,  a  whitish  gland  situated  in  the  abdomen  be 
low  the  stomach,  secretes  from  the  arteries  that  pass  through 
it  the  pancreatic  juice,  which  unites  with  the  bile  from  the 
liver,  in  preparing  the  food  for  nourishing  the  body. 

There  are  certain  little  glands  near  the  eyes  that  secrete 
the  tears,  and  others  near  the  mouth  that  secrete  the  saliva, 
or  spittle. 

These  organs  all  have  arteries  sent  to  them  to  nourish 
them,  and  also  veins  to  carry  away  the  impure  blood.  At 
the  same  time,  they  secrete  from  the  arterial  blood  the  pe 
culiar  fluid  which  it  is  their  office  to  supply. 


CLEANLINESS.  239 

All  the  food  that  passes  through  the  lower  intestines 
which  is  not  drawn  off  by  the  lacteals  or  by  some  of  these 
secreting  organs,  passes  from  the  body  through  a  passage 
called  the  rectum. 

Learned  men  have  made  very  curious  experiments  to  as 
certain  how  much  the  several  organs  throw  out  of  the  body. 
It  is  found  that  the  skin  throws  off  five  out  of  eight  pounds 
of  the  food  and  drink,  or  probably  about  three  or  four 
pounds  a  day.  The  lungs  throw  off  one  quarter  as  much  as 
the  skin,  or  about  a  pound  a  day.  The  remainder  is  carried 
off  by  the  kidneys  and  lower  intestines. 

There  is  such  a  sympathy  and  connection  between  all  the 
organs  of  the  body,  that  when  one  of  them  is  unable  to 
work,  the  others  perform  the  office  of  the  feeble  one.  Thus, 
if  the  skin  has  its  perspiration-tubes  closed  up  by  a  chill, 
then  all  the  poisonous  matter  that  would  have  been  thrown 
out  through  them  must  be  emptied  out  either  by  the  lungs, 
kidneys,  or  bowels. 

When  all  these  organs  are  strong  and  healthy,  they  can 
bear  this  increased  labot  without  injury.  But  if  the  lungs 
are  weak,  the  blood  sent  from  the  skin  by  the  chill  engorges 
the  weak  blood-vessels,  and  produces  an  inflammation  of  the 
lungs.  Or  it  increases  the  discharge  of  a  slimy  mucous  sub 
stance,  that  exudes  from  the  skin  of  the  lungs.  This  fills  up 
the  air-vessels,  and  would  very  soon  end  life,  were  it  not  for 
the  spasms  of  the  lungs,  called  coughing,  which  throw  off 
this  substance. 

If,  on  the  other  hand,  the  bowels  are  weak,  a  chill  of  the 
skin  sends  the  blood  into  all  the  blood-vessels  of  the  intes 
tines,  and  produces  inflammation  there,  or  else  an  excessive 
secretion  of  the  mucous  substance,  which  is  called  a  diar 
rhea.  Or  if  the  kidneys  are  weak,  there  is  an  increased  se 
cretion  and  discharge  from  them,  to  an  unhealthy  and  inju 
rious  extent. 

This  connection  between  the  skin  and  internal  organs  is 
shown,  not  only  by 'the  internal  effects  of  a  chill  on  the  skin, 
but  by  the  sympathetic  effect  on  the  skin  when  these  inter 
nal  organs  suffer.  For  example,  there  are  some  kinds  of  food 
that  will  irritate  and  influence  the  stomach  or  the  bowels ; 


240       THE  HOUSEKEEPER  AXD  HEALTHKEEP-ER. 

and  this,  by  sympathy,  will  produce  an  immediate  eruption 
on  the  skin.  Some  persons,  on  eating  strawberries,  will  im 
mediately  be  affected  with  a  nettle-rash.  Others  can  not  eat 
certain  shell-fish  without  being  affected  in  this  way.  Many 
humors  on  the  face  are  caused  by  a  diseased  state  of  the  in 
ternal  organs  with  which  the  skin  sympathizes. 

This  short  account  of  the  construction  of  the  skin,  and  of 
its  intimate  connection  with  the  internal  organs,  shows  the 
philosophy  of  those  modes  of  medical  treatment  that  are  ad 
dressed  to  this  portion  of  the  body. 

It  is  on  this  powerful  agency  that  the  steam-doctors  rely, 
when,  by  moisture  and  heat,  they  stimulate  all  the  innumer 
able  perspiration-tubes  and  lymphatics  to  force  out  from  the 
body  a  flood  of  unnaturally  excited  secretions ;  while  it  is 
"  kill  or  cure,"  just  as  the  chance  may  meet  or  oppose  the 
demands  of  the  case.  It  is  the  skin,  also,  that  is  the  chief 
basis  of  medical  treatment  in  the  Water  Cure,  whose  slow 
processes  are  as  much  safer  as  they  are  slower. 

At  the  same  time,  it  is  the  ill-treatment  or  neglect  of  the 
skin  which,  probably,  is  the  cause  o£  disease  and  decay  to  an 
incredible  extent.  The  various  particulars  in  which  this 
may  be  seen  will  now  be  pointed  out.  In  the  management 
and  care  of  this  wonderful  and  complex  part  of  the  body 
many  mistakes  have  been  made. 

The  most  common  one  is  the  misuse  of  the  bath,  especially 
since  cold-water  cures  have  come  into  use.  This  mode  of 
medical  treatment  originated  with  an  ignorant  peasant,  amidst 
a  population  where  outdoor  labor  had  strengthened  nerves 
and  muscles  and  imparted  rugged  powers  to  every  part  of 
the  body.  It  was  then  introduced  into  England  and  Ameri 
ca  without  due  consideration  -or  knowledge  of  the  diseases, 
habits,  or  real  condition  of  patients,  especially  of  women. 
The  consequence  was  a  mode  of  treatment  too  severe  and 
exhausting ;  and  many  practices  were  spread  abroad  not 
warranted  by  true  medical  science. 

But,  in  spite  of  these  mistakes  and  abuses,  the  treatment 
of  the  skin  for  disease  by  the  use  of  cold  water  has  become 
an  accepted  doctrine  of  the  most  learned  medical  practition 
ers.  It  is  now  held  by  all  such  that  fevers  can  be  detected 


CLEANLINESS.  241 

in  their  distinctive  features  by  the  thermometer,  and  that  all 
fevers  can  be  reduced  by  cold  baths  and  packing  in  the  wet 
sheet,  in  the  mode  employed  in  all  water  cures. 

It  has  been  supposed  that  large  bath-tubs  for  immersing 
the  whole  person  are  indispensable  to  the  proper  cleaning 
of  the  skin.  This  is  not  so.  A  wet  towel,  applied  every 
morning  to  the  skin,  followed  by  friction  in  pure  air,  is  all 
that  is  absolutely  needed;  although  a  full  bath  is  a  great 
luxury.  Access  of  air  to  every  part  of  the  skin,  when  its 
perspiratory  tubes  are  cleared  and  its  blood-vessels  are 
filled  by  friction,  is  the  best  ordinary  bath. 

Children  should  be  washed  all  over,  every  night  or  morn 
ing,  to  remove  impurities  from  the  skin.  But  in  this  proc 
ess  careful  regard  should  be  paid  to  the  peculiar  constitu 
tion  of  a  child.  Very  nervous  children  sometimes  revolt 
from  cold  water,  and  like  a  tepid  bath ;  others  prefer  a  cold 
bath ;  and  nature  should  be  the  guide.  -It  must  be  remem 
bered  that  the  skin  is  the  great  organ  of  sensation,  and  in 
close  connection  with  brain,  spine.,  and  nerve-centres :  so 
that  what  a  strong  nervous  system  can  bear  with  advantage 
is  too  powerful  and  exhausting  for  another.  As  age  ad 
vances,  or  as  disease  debilitates  the  body,  great  care  should 
be  taken  not  to  overtax  the  nervous  system  by  sudden 
shocks,  or  to  diminish  its  powers  by  withdrawing  animal 
heat  to  excess.  Persons  lacking  robustness  should  bathe 
or  use  friction  in  a  warm  room ;  and  if  very  delicate,  should 
expose  only  a  portion  of  the  body  at  once  to  cold  air.  But 
an  evening  or  morning  washing  and  friction  of  the  skin  will 
save  from  colds  and  many  other  evils. 

Johnson,  a  celebrated  writer  on  agricultural  chemistry, 
tells  of  an  experiment  by  friction  on  the  skin  of  pigs,  whose 
skins  are  like  that  of  the  human  race.  He  treated  six  of 
these  animals  with  a  curry-comb  seven  weeks,  and  left  three 
other  pigs  untouched.  The  result  was  a  gain  of  thirty-three 
pounds  more  of  weight,  with  the  use  of  five  bushels  less  of 
food  for  those  curried,  than  for  the  neglected  ones.  This 
result  was  owing  to  the  fact  that  all  the  functions  of  the 
body  were  more  perfectly  performed  when,  by  friction,  the 
skin  was  kept  free  from  filth  and  the  blood  in  it  exposed  to 

11 


242       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

the  air.  The  same  will  be  true  of  the  human  skin.  A  cal 
culation  has  been  made  on  this  fact,  by  which  it  is  estimated 
that  a  man,  by  proper  care  of  his  skin,  would  save  over 
thirty-one  dollars  in  food  yearly,  which  at  6  per  cent,  is  the 
interest  on  over  five  hundred  dollars.  If  men  will  give  as 
much  care  to  their  own  skin  as  they  give  to  currying  a 
horse,  they  will  gain  both  health  and  wealth. 


CLOTHING.  243 


CHAPTER  XL 

CLOTHING. 

THERE  is  no  duty  of  those  persons  having  control  of  a 
family  where  principle  and  practice  are  more  at  variance 
than  in  regulating  the  dress  of  young  girls,  especially  at  the 
most  important  and  critical  period  of  life.  It  is  a  difficult 
duty  for  parents  and  teachers  to  contend  with  the  power  of 
fashion,  which  at  this  time  of  a  young  girl's  life  is  frequent 
ly  the  ruling  thought,  and  when  to  be  out  of  the  fashion,  to 
be  odd  and  not  dress  as  all  her  companions  do,  is  a  morti 
fication  and  grief  that  no  argument  or  instructions  can  re 
lieve.  The  mother  is  often  so  overborne  that,  in  spite  of  her 
better  wishes,  the  daughter  adopts  modes  of  dress  alike  ruin 
ous  to  health  and  to  beauty. 

The  greatest  protection  against  such  an  emergency  is  to 
train  a  child  to  understand  the  construction  of  her  own 
body,  and  to  impress  upon  her,  in  early  days,  her  obligations 
to  the  invisible  Friend  and  Guardian  of  her  life,  the  "  Former 
of  her  body  and  the  Father  of  her  spirit,"  who  has  commit 
ted  to  her  care  so  precious  and  beautiful  a  casket.  And  the 
more  she  can  be  made  to  realize  the  skill  and  beauty  of  con 
struction  shown  in  her  earthly  frame,  the  more  will  she  feel 
the  obligation  to  protect  it  from  injury  and  abuse. 

It  is  a  singular  fact  that  the  war  of  fashion  has  attacked 
most  fatally  what  seems  to  be  the  strongest  foundation  and 
defense  of  the  body,  the  bones.  For  this  reason,  the  con 
struction  and  functions  of  this  part  of  the  body  will  now 
receive  attention. 

The  bones  are  composed  of  two  substances,  one  animal, 
and  the  other  mineral.  The  animal  part  is  a  very  fine  net 
work.  In  this  are  deposited  the  harder  mineral  substances, 
which  are  composed  principally  of  carbonate  and  phosphate 
of  lime.  In  very  early  life,  the  bones  consist  chiefly  of  the 
animal  part,  and  are  then  soft  and  pliant.  *  As  the  child  ad- 


244  THE    HOUSEKEEPER   AND   HEALTHKEEPEK. 

vances  in  age,  the  bones  grow  harder,  by  the  gradual  depo 
sition  of  the  phosphate  of  lime,  which  is  supplied  by  the  food, 
and  carried  to  the  bones  by  the  blood.  In  old  age,  the  hard 
est  material  preponderates;  making  the  bones  more  brittle 
than  in  earlier  life. 

The  bones  are  covered  with  a  thin  skin  or  membrane,  fill 
ed  with  small  blood-vessels  which  convey  nourishment  to 
them. 

Where  the  bones  unite  with  others  to  form  joints,  they 
are  covered  with  cartilage,  which  is  a  smooth,  white,  elastic 
substance.  This  enables  the  joints  to  move  smoothly,  while 
its  elasticity  prevents  injuries  from  sudden  jars. 

The  joints  are  bound  together  by  strong,  elastic  bands 
called  ligaments,  which  hold  them  firmly  and  prevent  dis 
location. 

Between  the  ends  of  the  bones  that  unite  to  form  joints 
are  small  sacks  or  bags,  that  contain  a  soft  lubricating  fluid.. 
This  answers  the  same  purpose  for  the  joints  as  oil  in  mak 
ing  machinery  work  smoothly,  while  the  supply  is  constant 
and  always  in  exact  proportion  to  the  demand. 

If  you  will  examine  the  leg  of  some  fowl,  you  can  see  the 
cartilage  that  covers  the  ends  of  the  bones  at  the  joints,  and 
the  strong  white  ligaments  that  bind  the  joints  together. 

The  health  of  the  bones  depends  on  the  proper  nourish 
ment  and  exercise  of  the  body  as  much  as  that  of  any  other 
part.  When  a  child  is  feeble  and  unhealthy,  or  when  it 
grows  up  without  exercise,  the  bones  do  not  become  firm 
and  hard  as  they  are  when  the  body  is  healthfully  devel 
oped  by  exercise.  The  size  as  well  as  the  strength  of  the 
bones,  to  a  certain  extent,  also  depend  upon  exercise  and 
good  health.  So  also  they  depend  on  the  food,  for  fine  flour 
is  deprived  of  the  materials  that  form  bone,  and  growing 
children  often  have  weak  bones  from  having  this  for  com 
mon  food. 

The  chief  supporter  of  the  body  is  the  spine,  which  con 
sists  of  twenty-four  small  bones,  interlocked  or  hooked  into 
each  other,  while  between  them  are  elastic  cushions  of  car 
tilage  which  aid  in  preserving  the  upright,  natural  position. 
Fig.  59  shows  three  of  the  spinal  bones,  hooked  into  each 


CLOTHING.  245 

other,  the   dark  spaces   showing   the  Fil'59' 

disks  or  flat  circular  plates  of  carti 
lage  between  them. 

The  spine  is  held  in  its  proper  posi 
tion,  partly  by  the  ribs,  partly  by  mus 
cles,  partly  by  aid  of  the  elastic  disks, 
and  partly  by  the  close  packing  of  the 
intestines  in  front  of  it. 

The  upper  part  of  the  spine  is  often 
thrown  out  of  its  proper  position  by 
constant  stooping  of  the  head  over 
books  or  work.  This  affects  the  elas 
tic  disks  so  that  they  grow  thick  at  the  back  side  and  thinner 
at  the  front  side  by  such  constant  pressure.  The  result  is 
the  awkward  projection  of  the  head  forward  which  is  often 
seen  in  schools  and  colleges. 

Another  distortion  of  the  spine  is  produced  by  tight  dress 
around  the  waist.  The  liver  occupies  the  right  side  of  the 
body  and  is  a  solid  mass,  while  on  the  other  side  is  the 
larger  part  of  the  stomach,  which  is  often  empty.  The  con 
sequence  of  tight  dress  around  the  waist  is  a  constant  press 
ure  of  the  spine  toward  the  unsupported  part  where  the 
stomach  lies.  Thus  the  elastic  disks  again  are  compressed, 
till  they  become  thinner  on  one  side  than  the  other,  and 
harden  into  that  condition.  This  produces  what  is  called 
the  lateral  curvature  of  the  spine,  making  one  shoulder  high 
er  than  the  other. 

The  evils  consequent  on  modes  of  dress  can  never  be  rem 
edied  until  the  process  of  breathing  is  understood  and  its  in 
fluence  in  preserving  the  position  and  healthful  action  of  the 
pelvic  organs  in  both  sexes,  but  especially  those  of  woman. 
And  this  has  never  been  explained  in  any  of  our  popular 
works  on  physiology. 

In  the  diagram,  Figs.  60,  61,  D  represents  the  diaphragm, 
which  resembles  an  inverted  bowl.  Above  it  are  the  heart 
and  lungs,  marked  H  and  L,  and  these  are  held  up  by  blood 
vessels  and  other  supports  above  them.  In  this  position  of 
the  diaphragm  the  air-vessels  of  the  lungs  are  only  partially 
filled  with  air,  and  there  are  two  modes  of  increasing  this 


246 


THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


rig.  eo.  Fig.  6i.        supply.     One  is  by  chest 

breathing,  when  the  ribs 
are  lifted  upward  and  out 
ward,  making  a  vacuum  in 
the  air-vessels  of  the  lungs. 
At  the  same  time,  the  dia 
phragm  is  flattened  by  this 
expansion  of  the  chest,  as 
shown  by  the  dotted  lines. 
Then  the  air  presses  in 
through  the  nose  and  wind 
pipe  and  fills  the  air-vessels, 
giving  up  its  oxygen  to  the  blood,  and  receiving  carbonic 
acid  and  water,  which  are  expired  when  the  ribs  and  dia 
phragm  return  to  their  natural  position. 

The  other  mode   of  filling  the  lungs  is  by  abdominal 
breathing,  as  illustrated  by  Fig.  61. 

At  D  is  a  side  view  of  the  diaphragm  in  its  natural  position, 
and  the  dotted  lines  show  its  position  when  it  is  contracted 
and  thus  flattened.  When  the  diaphragm  contracts  or  flat 
tens,  a  vacant  space  is  left  above  it,  and  then  the  air  rushes 
in  to  fill  the  vacuum,  as  it  does  when  the  ribs  are  raised. 
This  flattening  of  the  diaphragm  presses  all  the  viscera  be 
neath  it  downward,  and  thus  causes  the  abdomen  to  swell 
outward,  as  is  represented  by  the  dotted  lines  at  A.  Then, 
when  the  diaphragm  returns  to  its  natural  state,  a  vacant 
space  is  made  beneath'it,  and  in  consequence  the  viscera  be 
low  rises  to  fill  the  vacuum,  owing  to  the  pressure  of  the  at 
mosphere  around  the  body ;  for  it  is  said  that  "  nature  ab 
hors  a  vacuum,"  by  which  is  expressed  a  law  of  pneumatics 
in  a  popular  adage.  This  law  is,  that  when  a  vacuum  is 
made  in  either  air  or  water,  the  surrounding  fluid  presses 
from  all  sides,  and  from  the  bottom  as  strongly  as  from 
above.  And  thus,  when  a  vacuum  is  made  by  the  raising  of 
the  diaphragm,  there  is  a  pressure  on  all  sides  of  the  body, 
forcing  the  intestines  upward  to  fill  the  vacuum  thus  made. 
This  enables  us  to  explain  that  most  curious  and  wonderful 
mode  by  which  the  upper  viscera  are  prevented  from  sinking 
on  to  the  lower,  as  secured  chiefly  by  abdominal  breathing. 


CLOTHING.  247 

The  pelvis  is  the  bony  basin  supporting  the  spine,  to 
which  the  bones  of  the  legs  are  fastened. 

This  basin  holds  the  pelvic  organs,  consisting  in  one  sex 
of  the  bladder  and  rectum,  and  in  the  other  sex  of  the 
bladder,  vagina,  uterus,  and  rectum.  These  pelvic  organs 
must  enlarge  by  use,  and  so  are  placed  in  a  spongy,  yielding 
substance  called  cellular  membrane.  Now  the  liver,  stomach, 
and  all  the  intestines  below  the  diaphragm,  have  no  support 
from  above,  and  so  the  question  is,  what  sustains  these  or 
gans,  weighing  from  six  to  twelve  pounds,  so  that  they  do 
not  sink  down  on  to  the  delicate  pelvic  organs  below  ?  The 
answer  is,  they  are  held  up  chiefly  by  abdominal  breathing, 
as  above  explained.  For  at  every  rise  of  the  diaphragm  a 
vacuum  is  made  above  the  abdominal  viscera,  lifting  them 
upward,  and  this  is  done  at  every  breath,  and  we  breathe 
about  twenty  times  each  minute. 

By  this  constant  upward  and  downward  movement  of  the 
abdominal  viscera,  the  healthful  and  quickened  circulation 
of  the  blood  in  all  the  myriad  capillaries  of  both  the  ab 
dominal  and  also  the  pelvic  organs  is  promoted ;  for  it  has 
been  shown  on  page  152  how  alternate  compression  and  re 
laxation  of  the  veins  promotes  quickened  circulation  in  all 
the  veins  and  capillaries.  Of  course,  any  thing  that  im 
pedes  abdominal  breathing  interrupts  this  lifting  operation, 
so  that  the  upper  intestines  are  left  to  gravitate  on  the  pel 
vic  organs.  This  stops  the  healthful  flow  of  blood  through 
the  capillaries,  and  tends  to  produce  congestion,  inflamma 
tion,  and  cancerous  accumulations  in  the  pelvic  organs. 

All  natural  and  healthful  breathing  unites  both  chest  and 
abdominal  breathing,-  as  may  be  seen  by  watching  a  sleeping 
child.  Clothing  resting  on  the  hips  and  abdomen,  unsup 
ported  from  the  shoulders,  is  sure  to  impede  abdominal 
breathing,  and  if  heavy,  to  stop  it  entirely.  In  the  present 
style  of  dress,  when  the  clothing  rests  on  hips  and  abdomen, 
and  is  unsupported  by  shoulder-straps,  through  most  of  the 
day  this  most  healthful  movement  is  interrupted,  arid  thus 
the  most  efficient  mode  is  taken  of  bringing  on  terrible  suf 
fering,  both  physical  and  mental. 

Many  a  school-girl,  whose  waist  was  originally  of  a  prop- 


248       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

er  and  healthful  size,  has  gradually  pressed  the  soft  bones  of 
youth  until  the  lower  ribs,  that  should  rise  and  fall  with  ev 
ery  breath,  become  entirely  unused,  while  heavy  clothing  or 
stiff  corset-bones  stop  the  abdominal  breathing. 

The  pressure  of  the  upper  interior  organs  upon  the  lower 
ones  by  tight  dress,  is  increased  by  the  weight  of  clothing 
resting  on  the  hips  and  abdomen.  Corsets,  as  usually  worn, 
have  no  support  from  the  shoulders,  and  consequently  all 
the  weight  of  dress  resting  upon  or  above  them  presses  upon 
the  hips  and  abdomen,  and  this  in  such  a  way  as  to  throw 
out  of  use,  and  thus  weaken,  the  supporting  muscles  of  the 
abdomen,  and  impede  abdominal  breathing. 

Then  the  stomach  begins  to  draw  from  above,  instead  of 
resting  on  the  viscera  beneath  it.  This  in  some  cases  causes 
dull  and  wandering  pains,  a  sense  of  pulling  at  the  centre 
of  the  chest,  and  a  drawing  downward  at  the  pit  of  the  stom 
ach.  Then,  as  the  natural  mode  of  support  is  really  gone, 
there  is  what  is  often  called  "a  feeling  of  goneness"  This 
is  sometimes  relieved  by  food,  which,  so  long  as  it  remains 
in  a  solid  form,  helps  to  hold  up  the  falling  superstructure. 
This  displacement  of  the  stomach,  liver,  and  spleen  interrupts 
their  healthful  functions,  and  dyspepsia  and  biliary  difficul 
ties  not  unfrequently  are  the  result. 

As  the  stomach  and  its  appendages  fall  downward,  the 
breathing  sometimes  thus  becomes  quicker  and  shorter,  on 
account  of  the  elongated  or  debilitated  condition  of  the  as 
sisting  organs.  Consumption  not  unfrequently  results  from 
this  cause. 

The  heart  also  feels  the  evil.  "Palpitations,"  "flutter- 
ings,"  "  sinking  feelings,"  all  show  that,  in  the  language  of 
Scripture,  "the  heart  trembleth,  and  is  moved  out  of  its 
place." 

Having  the  weight  of  all  the  unsupported  organs  above 
pressing  them  into  unnatural  and  distorted  positions,  the 
passage  of  the  food  is  interrupted,  and  inflammations,  indu 
rations,  and  constipation  are  the  frequent  result.  Dreadful 
ulcers  and  cancers  in  the  bowels  may  be  traced  in  some  in 
stances  to  this  cause. 

Although  these  internal  displacements  are  most  common 


CLOTHING.  249 

among  women,  some  foolish  members  of  the  other  sex  are 
adopting  customs  of  dress,  in  girding  the  central  portion  of 
the  body,  that  tend  to  similar  results. 

But  this  distortion  brings  upon  woman  peculiar  distresses. 
The  pressure  of  the  whole  superincumbent  mass  on  the  pelvic 
or  lower  organs  induces  sufferings  proportioned  in  acuteness 
to  the  extreme  delicacy  and  sensitiveness  of  the  parts  thus 
crushed.  And  the  intimate  connection  of  these  organs  with 
the  brain  and  whole  nervous  system  renders  injuries  thus 
inflicted  the  causes  of  the  most  extreme  anguish,  both  of 
body  and  mind.  This  evil  is  becoming  so  common,  not  only 
among  married  women  but  among  young  girls,  as  to  be  a 
just  cause  for  universal  alarm. 

How  very  common  these  sufferings  are  few  but  the  medi 
cal  profession  can  realize,  because  they  are  troubles  that 
must  be  concealed.  Many  a  woman  is  moving  about  in  un 
complaining  agony  who,  with  any  other  trouble  involving 
equal  suffering,  would  be  on  her  bed  surrounded  by  sympa 
thizing  friends. 

The  terrible  sufferings  that  are  sometimes  thus  induced 
can  never  be  conceived  of,  or  at  all  appreciated  from  any 
use  of  language.  Nothing  that  the  public  can  be  made  to 
believe  on  this  subject  will  ever  equal  the  reality.  Not 
only  mature  persons  and  mothers,  but  fair  young  girls  some 
times,  are  shut  up  for  months  and  years  as  helpless  and 
suffering  invalids  from  this  cause.  This  may  be  found  all 
over  the  land.  And  there  frequently  is  a  horrible  extrem 
ity  of  suffering  in  certain  forms  of  this  evil,  which  no  wom 
an  of  feeble  constitution  dressing  in  present  fashion  can 
ever  be  certain  may  not  be  her  doom.  Not  that  in  all  cases 
this  extremity  is  involved,  but  none  can  say  who  will  es 
cape  it. 

In  regard  to  this,  if  one  must  choose  for  a  friend  or  a 
child,  on  the  one  hand,  the  horrible  torments  inflicted  by 
savage  Indians  or  cruel  inquisitors  on  their  victims,  or,  on 
the  other,  the  protracted  agonies  that  result  from  such  de 
formities  and  displacements,  sometimes  the  former  would  be 
a  merciful  exchange.  And  yet  this  is  the  fate  that  is  coming 
to  meet  the  young  as  well  as  the  mature  in  every  direction. 

11* 


250 


THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


And  tender  parents  are  unconsciously  leading  their  lovely 
and  hapless  daughters  to  this  awful  doom. 

There  is  no  excitement  of  the  imagination  in  what  is  here 
indicated.  If  the  facts  and  details  could  be  presented,  they 
would  send  a  groan  of  terror  all  over  the  land.  For  it  is 
not  one  class,  or  one  section,  that  is  endangered.  In  every 
part  of  our  country  the  evil  is  progressing. 

And,  as  if  these  dreadful  ills  were  not  enough,  there  have 
been  added  methods  of  medical  treatment  at  once  useless, 
torturing  to  the  mind,  and  involving  great  liability  to  im 
moralities.* 

In  hope  of  abating  these  evils,  drawings  are  given  (Fig.  62 
and  Fig.  63)  of  the  front  and  back  of  a  jacket  that  will  pre- 


Fig.  62. 


Fig.  63. 


serve  the  advantages  of  the  corset  without  its  evils.  This 
jacket  may  at  first  be  fitted  to  the  figure  with  corsets  un 
derneath  it,  just  like  the  waist  of  a  dress.  Then  delicate 
whalebones  can  be  used  to  stiffen  the  jacket,  so  that  it  will 
take  the  proper  shape,  when  the  corset  may  be  dispensed 
with.  The  buttons  below  are  to  hold  all  articles  of  dress 
below  the  waist  by  button-holes.  By  this  method  the  bust 
is  supported  as  well  as  by  corsets,  while  the  shoulders  sup 
port  from  above,  as  they  should  do,  the  weight  of  the  dress 
below.  No  stiff  bone  should  be  allowed  to  press  in  front, 
•  and  the  jacket  should  be  so  loose  that  a  full  breath  can  be 
inspired  with  ease  while  in  a  sitting  position. 

*  Some  extracts  from  medical  writers  in  Note  A  will  give  the  views  of  the 
most  respected  physicians  all  over  the  land  on  this  point. 


CLOTHING.  251 

The  proper  way  to  dress  a  young  girl  is  to  have  a  cotton 
or  flannel  close-fitting  jacket  next  the  body,  to  which  the 
drawers  should  be  buttoned.  Over  this  place  the  chemise ; 
and  over  that,  such  a  jacket  as  the  one  here  drawn,  to  which 
should  be  buttoned  the  hoops  and  other  skirts.  Thus  every 
article  of  dress  will  be  supported  by  the  shoulders.  The 
sleeves  of  the  jacket  can  be  omitted,  and  in  that  case  a 
strong  lining,  and  also  a  tape  binding,  must  surround  the 
arm-hole,  which  should  be  loose. 

It  is  hoped  that  increase  of  intelligence  and  moral  power 
among  mothers,  and  a  combination  among  them  to  regulate 
fashions,  may  banish  the  pernicious  practices  that  have  pre 
vailed.  If  a  school-girl  dress  without  cc*'sets  and  without 
tight  belts  could  be  established  as  a  fashion,  it  would  be  one 
step  gained  in  the  right  direction.  Then,  if  mothers  could 
secure  to  their  daughters  daily  domestic  exercise  in  cham 
bers,  eating-rooms,  and  parlors  in  loose  dresses,  a  still  further 
advance  would  be  secured. 

A  friend  of  the  writer  informs  her  that  her  daughter  had 
her  wedding  outfit  made  up  by  a  fashionable  milliner  in 
Paris,  and  every  dress  was  beautifully  fitted  to  the  form, 
and  yet  was  not  compressing  to  any  part.  This  was  done 
too  without  the  use  of  corsets,  the  stiffening  being  delicate 
and  yielding  whalebones. 

Not  only  parents  but  all  having  the  care  of  young  girls, 
especially  those  at  boarding-schools,  have  a  fearful  responsi 
bility  resting  upon  them  in  regard  to  this  important  duty. 

In  regard  to  the  dressing  of  young  children,  much  discre 
tion  is  needed  to  adapt  dress  to  circumstances  and  peculiar 
constitutions.  The  leading  fact  must  be  borne  in  mind,  that 
the  skin  is  made  strong  and  healthful  by  exposure  to  light 
and  pure  air,  while  cold  air,  if  not  excessive,  has  a  tonic  in 
fluence.  If  the  skin  of  infants  is  rubbed  with  the  hand  till 
red  with  blood,  and  then  exposed  naked  to  sun  and  air  in  a 
well-ventilated  room,  it  will  be  favorable  to  health. 

There  is  a  constitutional  difference  in  the  skin  of  different 
children  in  regard  to  retaining  the  animal  heat  manufactured 
within,  so  that  some  need  more  clothing  than  others  for 
comfort.  Nature  is  a  safe  guide  to  a  careful  nurse  and 


252       THE  HOUSEKEEPER  AND  HEALTHKEEPEB. 

mother,  and  will  indicate,  by  the  looks  and  actions  of  a  child, 
when  mo,re  clothing  is  needful.  As  a  general  rule,  it  is  safe 
for  a  healthful  child  to  wear  as  little  clothing  as  suffices  to 
keep  it  from  complaining  of  cold.  Fifty  years  ago,  it  was 
not  common  for  children  to  wrear  as  much  under-clothino-  as 

O 

they  now  do.  The  writer  well  remembers  how  girls,  though 
not  of  strong  constitutions,  used  to  play  for  hours  in  the 
snow-drifts  without  the  protection  of  drawers,  kept  warm 
by  exercise  and  occasional  runs  to  an  open  fire.  And  multi 
tudes  of  children  grew  to  vigorous  maturity  through  similar 
exposures  to  cold-air  baths,  and  without  the  frequent  colds 
and  sicknesses  so  common  among  children  of  the  present 
day,  who  are  more  carefully  housed  and  warmly  dressed. 
But  care  was  taken  that  the  feet  should  be  kept  dry  and 
warmly  clad,  because,  circulation  being  feebler  in  the  ex 
tremities,  this  precaution  was  important. 

It  must  also  be  considered  that  age  brings  with  it  decrease 
in  vigor  of  circulation,  and  diminished  generation  of  heat, 
BO  that  more  warmth  of  air  and  clothing  is  needed  at  an  ad 
vanced  period  of  life  than  is  suitable  for  the  young. 

These  are  the  general  principles  which  must  be  applied 
with  modification  to  each  individual  case.  A  child  of  deli 
cate  constitution  must  have  more  careful  protection  from 
cold  air  than  is  desirable  for  one  more  vigorous,  while  the 
leading  general  principle  is  retained  that  cold  air  is  a  health 
ful  tonic  for  the  skin  whenever  it  does  not  produce  an  un 
comfortable  chilliness. 

Sometimes  it  is  asked,  Why  are  women,  especially  young 
girls,  so  much  more  delicate  and  sickly  than  in  former  days? 
The  true  reply  would  be,  it  is  because  parents  and  teachers 
are  doing  every  thing  they  can  do  to  produce  such  mischiefs. 

Sleeping  in  unventilated  chambers ;  living  in  school-rooms 
and  parlors  heated  to  excess,  and  charged  with  poisonous 
gases;  exposed  to  sudden  variations  of  temperature  from 
mismanagement ;  eating  unhealthful  food  at  irregular  hours 
and  to  a  dangerous  excess ;  supplied  with  unhealthful  con 
fectionary  to  eat  at  any  hour ;  indulging  in  exciting  amuse 
ments,  with  late  hours  for  sleep ;  the  brain  stimulated  by  a 
multitude  of  school  duties  and  studies  unrelieved  by 


CLOTHING.  253 

cient  sleep  or  by  muscular  exercise ;  the  dress  contrived  to 
impede  vital  functions,  so  as  to  force  the  upper  organs  on  to 
the  lower,  generating  the  most  cruel  displacements  and  men 
tal  and  bodily  diseases;  overheating  the  parts  most  injured 
by  such  treatment,  and  exposing  the  parts  most  important 
to  keep  warm ;  compressing  feet  and  ankles  so  as  to  impede 
circulation,  with  high  heels  throwing  all  the  muscles  out  of 
natural  play,  so  as  to  increase  all  the  dangerous  tendencies 
to  internal  displacement ;  these  are  only  one  portion  of  the 
many  contrivances  adopted  or  allowed  by  parents  and  teach 
ers  to  destroy  the  health  of  women  and  young  girls. 


254       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  XII. 

EARLY   RISING. 

THERE  is  no  practice  which  has  been  more  extensively 
eulogized  in.  all  ages  than  early  rising ;  and  this  universal 
impression  is  an  indication  that  it  is  founded  on  true  philoso 
phy.  For  it  is  rarely  the  case  that  the  common  sense  of 
mankind  fastens  on  a  practice  as  really  beneficial,  especially 
one  that  demands  self -denial,  without  some  substantial 
reason. 

This  practice,  which  may  justly  be  called  a  domestic  vir 
tue,  is  one  which  has  a  peculiar  claim  to  be  styled  American 
and  democratic.  The  distinctive  mark  of  aristocratic  na 
tions  is  a  disregard  of  the  great  mass,  and  a  disproportionate 
regard  for  the  interests  of  certain  privileged  orders.  All 
the  customs  and  habits  of  such  a  nation  are,  to  a  greater  or 
less  extent,  regulated  by  this  principle.  Now  the  mass  of 
any  nation  must  always  consist  of  persons  who  labor  at  oc 
cupations  which  demand  the  light  of  day.  But  in  aristo 
cratic  countries,  especially  in  England,  labor  is  regarded  as 
the  mark  of  the  lower  classes,  and  indolence  is  considered  as 
one  mark  of  a  gentleman.  This  impression  has  gradually 
and  imperceptibly,  to  a  great  extent,  regulated  their  cus 
toms,  so  that,  even  in  their  hours  of  meals  and  repose,  the 
higher  orders  aim  at  being  different  and  distinct  from  those 
who,  by  laborious  pursuits,  are  placed  below  them.  From 
this  circumstance,  while  the  lower  orders  labor  by  day  and 
sleep  at  night,  the  rich,  the  noble,  and  the  honored  sleep  by 
day,  and  follow  their  pursuits  and  pleasures  by  night. 

It  will  be  found  that  the  aristocracy  of  London  breakfast 
near  midday,  dine  after  dark,  visit  and  go  to  Parliament  be 
tween  ten  and  twelve  at  night,  and  retire  to  sleep  toward 
morning.  In  consequence  of  this,  the  subordinate  classes 
who  aim  at  gentility  gradually  fall  into  the  same  practice. 
The  influence  of  this  custom  extends  across  the  ocean,  and 


EAELY   RISING.  255 

here,  in  this  democratic  land,  we  find  many  who  measure 
their  grade  of  gentility  by  the  late  hour  at  which  they  ar 
rive  at  a  party.  And  this  aristocratic  folly  is  growing  upon 
us,  so  that  throughout  the  nation  the  hours  for  visiting  and 
retiring  are  constantly  becoming  later,  while  the  hours  for 
rising  correspond  in  lateness. 

The  question,  then,  is  one  which  appeals  to  American 
women  as  a  matter  of  patriotism,  and  as  having  a  bearing 
on  those  great  principles  of  democracy  which  we  conceive 
to  be  equally  the  principles  of  Christianity.  Shall  we  form 
our  customs  on  the  assumption  that  labor  is  degrading  and 
indolence  genteel  ?.  Shall  we  assume,  by  our  practice,  that 
the  interests  of  the  great  mass  are  to  be  sacrificed  for  the 
pleasures  and  honors  of  a  privileged  few  ?  Shall  we  ape 
the  customs  of  aristocratic  lands,  in  those  very  practices 
which  result  from  principles  and  institutions  that  we  con 
demn  ?  Shall  we  not  rather  take  the  place  to  which  we  are 
entitled,  as  the  leaders,  rather  than  the  followers,  in  the  cus 
toms  of  society,  turn  back  the  tide  of  aristocratic  inroads, 
and  carry  through  the  whole,  not  only  of  civil  and  political 
but  of  social  and  domestic  life,  the  true  principles  of  demo 
cratic  freedom  and  equality  ?  The  following  considerations 
may  serve  to  strengthen  an  affirmative  decision : 

The  first  relates  to  the  health  of  a  family.  It  is  a  uni 
versal  law  of  physiology,  that  all  living  things  flourish  best 
in  the  light.  Vegetables,  in  a  dark  cellar,  grow  pale  and 
spindling.  Children  brought  up  in  mines  are  always  wan 
and  stunted,  while  men  become  pale  and  cadaverous  who 
live  under  ground.  This  indicates  the  folly  of  losing  the 
genial  influence  which  the  light  of  day  produces  on  all  ani 
mated  creation. 

Sir  James  Wylie,  of  the  Russian  imperial  service,  states 
that  in  the  soldiers'  barracks  three  times  as  many  were 
taken  sick  on  the  shaded  side  as  on  the  sunny  side ;  though 
both  sides  communicated,  and  discipline,  diet,  and  treatment 
were  the  same.  The  eminent  French  surgeon,  Dupuytren, 
cured  a  lady,  whose  complicated  diseases  baffled  for  years 
his  own  and  all  other  medical  skill,  by  taking  her  from  a 
dark  room  to  an  abundance  of  daylight. 


256       THE  HOUSEKEEPER  AND  HEALTHKEEPER, 

Florence  Nightingale  writes :  "  Second  only  to  fresh  air 
in  importance  for  the  sick  is  light.  Not  only  daylight  but 
direct  sunlight  is  necessary  to  speedy  recovery,  except  in  a 
small  number  of  cases.  Instances,  almost  endless,  could  be 
given  where,  in  dark  wards,  or  wards  with  only  northern  ex 
posure,  or  wards  with  borrowed  light,  even  when  properly 
ventilated,  the  sick  could  not  be,  by  any  means,  made  speed 
ily  to  recover." 

In  the  prevalence  of  cholera,  it  was  invariably  the  case 
that  deaths  were  more  numerous  in  shaded  streets,  or  in 
houses  having  only  northern  exposures,  than  in  those  having 
sunlight.  Several  physicians  have  stated  to  the  writer  that, 
in  sunny  exposures,  women  after  childbirth  gained  strength 
much  faster  than  those  excluded  from  sunlight.  In  the 
writer's  experience,  great  nervous  debility  has  been  always 
immediately  lessened  by  sitting  in  the  sun,  and  still  more 
by  lying  on  the  earth  and  in  open  air,  a  blanket  beneath, 
and  head  and  eyes  protected,  under  the  direct  rays  of  the 
sun. 

Some  facts  in  physiology  and  natural  philosophy  have  a 
bearing  on  this  subject.  It  seems  to  be  settled  that  the  red 
color  of  blood  is  owing  to  iron  contained  in  the  red  blood- 
cells,  while  it  is  established  as  a  fact  that  the  sun's  rays  are 
metallic,  having  "  vapor  of  iron  "  as  one  element.  It  is  also 
true  that  want  of  light  causes  a  diminution  of  the  red  and 
an  increase  of  the  imperfect  white  blood-cells,  and  that  this 
sometimes  results  in  a  disease  called  leucaemia^  while  all 
who  live  in  the  dark  have  pale  and  waxy  skins,  and  flabby, 
weak  muscles.  Thus  it  would  seem  that  it  is  the  sun  that 
imparts  the  iron  and  color  to  the  blood.  These  things  be 
ing  so,  the  customs  of  society  that  bring  sleeping  hours  into 
daylight,  and  working  and  study  hours  into  the  night,  are 
direct  violations  of  the  laws  of  health.  The  laws  of  health 
are  the  laws  of  God,  and  "  sin  is  the  trangression  of  law." 

To  this  we  must  add  the  great  neglect  of  economy  as  well 
as  health  in  substituting  unhealthful  gas-light  and  poison 
ous,  anthracite  warmth,  for  the  life-giving  light  and  warmth 
of  the  sun.  Millions  and  millions  would  be  saved  to  this 
nation  in  fuel  and  light,  as  well  as  in  health,  by  returning  to 


EAKLY   EISING.  257 

the  good  old  ways  of  our  forefathers,  to  rise  with  the  sun, 
and  retire  to  rest  "  when  the  bell  rings  for  nine  o'clock." 

The  observations  of  medical  men,  whose  inquiries  have 
been  directed  to  this  point,  have  decided  that  from  six  to 
eight  hours  is  the,  amount  of  sleep  demanded  by  persons  in 
health.  Some  constitutions  require  as  much  as  eight,  and 
others  no  more  than  six  hours  of  repose.  But  eight  hours 
is  the  maximum  for  all  persons  in  ordinary  health,  with  or 
dinary  occupations.  In  cases  of  extra  physical  exertions,  or 
the  debility  of  disease,  or  a  decayed  constitution,  more  than 
this  is  required.  Let  eight  hours,  then,  be  regarded  as  the 
ordinary  period  required  for  sleep  by  an  industrious  people 
like  the  Americans. 

It  thus  appears  that  the  laws  of  our  political  condition, 
the  laws  of  the  natural  world,  and  the  constitution  qf  our 
bodies,  alike  demand  that  we  rise  with  the  light  of  day  to 
prosecute  our  employments,  and  that  we  retire  in  time  for 
the  requisite  amount  of  sleep. 

In  regard  to  the  effects  of  protracting  the  time  spent  in 
repose,  many  extensive  and  satisfactory  investigations  have 
been  made.  It  has  been  shown  that  during  sleep  the  body 
perspires  most  freely,  while  yet  neither  food  nor  exercise  are 
ministering  to  its  wants.  Of  course,  if  we  continue  our 
slumbers  beyond  the  time  required  to  restore  the  body  to 
its  usual  vigor,  there  is  an  unperceived  undermining  of  the 
constitution  by  this  protracted  and  debilitating  exhalation. 
This  process,  in  a  course  of  years,  renders  the  body  delicate 
and  less  able  to  withstand  disease,  and  in  the  result  shortens 
life.  Sir  John  Sinclair,  who  has  written  a  large  work  on  the 
Causes  of  Longevity,  states,  as  one  result  of  his  extensive 
investigations,  that  he  has  never  yet  heard  or  read  of  a  sin 
gle  case  of  great  longevity  where  the  individual  was  not  an 
early  riser.  He  says  that  he  has  found  cases  in  which  the 
individual  has  violated  some  one  of  all  the  other  laws  of 
health,  and  yet  lived  to  great  age ;  but  never  a  single  in 
stance  in  which  any  constitution  has  withstood  that  under 
mining  consequent  on  protracting  the  hours  of  repose  be 
yond  the  demands  of  the  system. 

Another  reason  for  early  rising  is,  that  it  is  indispensable 


258       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

to  a  systematic  and  well-regulated  family.  At  whatever 
hour  the  parents  retire,  children  and  domestics,  wearied  by 
play  or  labor,  must  retire  early.  Children  usually  awake 
with  the  dawn  of  light  and  commence  their  play,  while  do 
mestics  usually  prefer  the  freshness  of  morning  for  their  la 
bors.  If,  then,  the  parents  rise  at  a  late  hour,  they  either 
induce  a  habit  of  protracting  sleep  in  their  children  and 
domestics,  or  else  the  family  are  up,  and  at  their  pursuits, 
while  their  supervisors  are  in  bed. 

Any  woman  who  asserts  that  her  children  and  domestics, 
in  the  first  hours  of  day,  when  their  spirits  are  freshest,  will 
be  as  well  regulated  without  her  presence  as  with  it,  confess 
es  that  which  surely  is  little  for  her  credit.  It  is  believed 
that  any  candid  woman,  whatever  may  be  her  excuse  for 
late  rising,  will  concede  that  if  she  could  rise  early  it  would 
be  for  the  advantage  of  her  family.  A  late  breakfast  puts 
back  the  work,  through  the  whole  day,  for  every  member 
of  a  family;  and  if  the  parents  thus  occasion  the  loss  of  an 
hour  or  two  to  each  individual,  who,  but  for  their  delay  in 
the  morning,  would  be  usefully  employed,  they  alone  are 
responsible  for  all  this  waste  of  time. 

But  the  practice  of  early  rising  has  a  relation  to  the  gen 
eral  interests  of  the  social  community,  as  well  as  to  that  of 
each  distinct  family.  All  that  great  portion  of  the  conimu- 
munity  who  are  employed  in  business  and  labor  find  it  need 
ful  to  rise  early ;  and  all  their  hours  of  meals,  and  their  ap 
pointments  for  business  or  pleasure,  must  be  accommodated 
to  these  arrangements.  Now,  if  a  small  portion  of  the  com 
munity  establish  very  different  hours,  it  makes  a  kind  of 
jostling  in  all  the  concerns  and  interests  of  society.  The 
various  appointments  for  the  public,  such  as  meetings, 
schools,  and  business  hours,  must  be  accommodated  to  the 
mass,  and  not  to  individuals.  The  few,  then,  who  establish 
domestic  habits  at  variance  with  the  majority,  are  either 
constantly  interrupted  in  their  own  arrangements,  or  else  are 
interfering  with  the  rights  and  interests  of  others.  This  is 
exemplified  in  the  case  of  schools.  In  families  where  late 
rising  is  practiced,  either  hurry,  irregularity,  and  neglect  are 
engendered  in  the  family,  or  else  the  interests  of  the  school, 


EARLY   RISING.  259 

and  thus  of  the  community,  are  sacrificed.  In  this  and 
many  other  matters,  it  can  be  shown  that  the  well-being  of 
the  bulk  of  the  people  is,  to  a  greater  or  less  extent,  impair 
ed  by  this  self-indulgent  practice.  Let  any  teacher  select 
the  unpunctual  scholars — a  class  who  most  seriously  interfere 
with  the  interests  of  the  school — and  let  men  of  business  se 
lect  those  who  cause  them  most  waste  of  time  and  vexation, 
by  unpunctuality ;  and  it  will  be  found  that  they  are  gener 
ally  among  the  late  risers,  and  rarely  among  those  who  rise 
early.  Thus,  late  rising  not  only  injures  the  person  and 
family  which  indulge  in  it,  but  interferes  with  the  rights 
and  convenience  of  the  community ;  while  early  rising  im 
parts  corresponding  benefits  of  health,  promptitude,  vigor  of 
action,  economy  of  time,  and  general  effectiveness,  both  to 
the  individuals  who  practice  it  and  to  the  families  and  com 
munity  of  which  they  are  a  part. 


260       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 


CHAPTER  XIII. 

DOMESTIC   MANNERS. 

GOOD  manners  are  the  expressions  of  benevolence  in 
personal  intercourse,  by  which  we  endeavor  to  promote  the 
comfort  and  enjoyment  of  others,  and  to  avoid  all  that  gives 
needless  uneasiness.  It  is  the  exterior  exhibition  of  the  di 
vine  precept,  which  requires  us  to  do  to  otherc  as  we  would 
that  they  should  do  to  us.  It  is  saying,  by  cur  deportment, 
to  all  around,  that  we  consider  their  feelings,  tastes,  and 
conveniences,  as  equal  in  value  to  our  ow... 

Good  manners  lead  us  to  avoid  all  practices  which  offend 
the  taste  of  others ;  all  unnecessary  violations  of  the  con 
ventional  rules  of  propriety;  all  rude  and  disrespectful  lan 
guage  and  deportment;  and  all  remarks  which  would  tend 
to  wound  the  feelings  of  others. 

There  is  a  serious  defect  in  the  manners  of  the  American 
people,  especially  among  the  descendants  of  the  Puritan 
settlers  of  New  England,  which  can  never  be  efficiently 
remedied,  except  in  the  domestic  circle,  and  during  early 
life.  It  is  a  deficiency  in  the  free  expression  of  kindly  feel 
ings  and  sympathetic  emotions,  and  a  want  "f  courtesy  in 
deportment.  The  causes  which  have  led  to  this  result  may 
easily  be  traced.  . 

The  forefathers  of  this  nation,  to  a  wide  extent,  were  men 
who  were  driven  from  their  native  land  by  laws  and  cus 
toms  which  they  believed  to  be  opposed  both  to  civil  and 
religious  freedom.  The  sufferings  they  were  called  to  en 
dure,  the  subduing  of  those  gentler  feelings  which  bind  us 
to  country,  kindred,  and  home ;  and  the  constant  subordina 
tion  of  the  passions  to  stern  principle,  induced  characters  of 
great  firmness  and  self-control.  They  gave  up  the  comforts 
and  refinements  of  a  civilized  country,  and  came  as  pilgrims 
to  a  hard  soil,  a  cold  clime,  and  a  heathen  shore.  They 
were  continually  forced  to  encounter  danger,  privation, 


DOMESTIC   MANNERS.  261 

sickness,  loneliness,  and  death ;  and  all  these  their  religion 
taught  them  to  meet  with 'calmness,  fortitude,  and  submis 
sion.  And  thus  it  became  the  custom  and  habit  of  the 
whole  mass  to  repress  rather  than  to  encourage  the  expres 
sion  of  feeling. 

Persons  who  are  called  to  constant  and  protracted  suffer 
ing  and  privation  are  forced  to  subdue  and  conceal  emotion ; 
for  the  free  expression  of  it  would  double  their  own  suffer 
ing,  and  increase  the  sufferings  of  others.  Those  only  who 
are  free  from  care  and  anxiety,  and  whose  minds  are  mainly 
occupied  by  cheerful  emotions,  are  at  full  liberty  to  unveil 
their  feelings. 

It  was  under  such  stern  and  rigorous  discipline  that  the 
first  children  in  New-England  were  reared;  and  the  man 
ners  and  habits  of  parents  are  usually  to  a  great  extent 
transmitted  to  children.  Thus  it  comes  to  pass  that  the 
descendants  of  the  Puritans,  now  scattered  over  every  part 
of  the  nation,  are  predisposed  to  conceal  the  gentler  emo 
tions,  while  their  manners  are  calm,  decided,  and  cold,  rather 
than  free  and  impulsive.  Of  course,  there  are  very  many 
exceptions  to  these  predominating  characteristics. 

Other  causes,  to  which  we  may  attribute  a  general  want 
of  courtesy  in  manners,  are  certain  incidental  results  of  our 
domestic  institutions.  Our  ancestors  and  their  descendants 
have  constantly  been  combating  the  aristocratic  principle, 
which  would  exalt  one  class  of  men  at  the  expense  of  an 
other.  They  have  had  to  contend  with  this  principle,  not 
only  in  civil  but  in  social  life.  Almost  every  American,  in 
his  own  person  as  well  as  in  behalf  of  his  class,  has  had  to 
assume  and  defend  the  main  principle  of  democracy — that 
every  man's  feelings  and  interests  are  equal  in  value  to 
those  of  every  other  man.  But,  in  doing  this,  there  has 
been  some  want  of  clear  discrimination.  Because  claims 
based  on  distinctions  of  mere  birth,  fortune,  or  position 
were  found  to  be  injurious,  many  have  gone  to  the  extreme 
of  inferring  that  all  distinctions  involving  subordinations  are 
useless.  Such  would  wrongfully  regard  children  as  equals 
to  parents,  pupils  to  teachers,  domestics  to  their  employers, 
and  subjects  to  magistrates — and  that,  too,  in  all  respects. 


262       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

The  fact  that  certain  grades  of  superiority  and  subordina 
tion  are  needful,  both  for  individual  and  public  benefit,  has 
not  been  clearly  discerned ;  and  there  has  been  a  gradual 
tendency  to  an  extreme  of  the  opposite  view  which  has  sen 
sibly  affected  our  manners.  All  the  proprieties  and  courte 
sies  which  depend  on  the  recognition  of  the  relative  duties  of 
superior  and  subordinate  have  been  warred  upon ;  and  thus 
we  see,  to  an  increasing  extent,  disrespectful  treatment  of 
parents,  by  children ;  of  teachers,  by  pupils ;  of  employers, 
by  domestics ;  and  of  the  aged,  by  the  young.  In  all  classes 
and  circles  there  is  a  gradual  decay  in  courtesy  of  address. 

In  cases,  too,  where  kindness  is  rendered,  it  is  often  ac 
companied  with  a  cold,  unsympathizing  manner,  which 
greatly  lessens  its  value ;  while  kindness  or  politeness  is  re 
ceived  in  a  similar  style  of  coolness,  as  if  it  were  but  the 
payment  of  a  just  due. 

It  is  owing  to  these  causes  that  the  American  people, 
especially  the  descendants  of  the  Puritans,  do  not  do  them 
selves  justice.  For,  while  those  who  are  near  enough  to 
learn  their  real  character  and  feelings  can  discern  the  most 
generous  impulses  and  the  most  kindly  sympathies,  they 
are  often  so  veiled  behind  a  composed  and  indifferent  de 
meanor  as  to  be  almost  entirely  concealed  from  strangers. 

These  defects  in  our  national  manners  it  especially  falls 
to  the  care  of  mothers,  and  all  who  have  charge  of  the 
young,  to  rectify ;  and  if  they  seriously  undertake  the  mat 
ter,  and  wisely  adapt  means  to  ends,  these  defects  will  be 
remedied.  With  reference  to  this  object,  the  following 
ideas  are  suggested : 

The  law  of  Christianity  and  of  democracy,  which  teaches 
that  all  men  are  born  equal  in  rights,  and  that  their  interests 
and  feelings  should  be  regarded  as  of  equal  value,  seems  to 
be  adopted  in  aristocratic  circles,  with  exclusive  reference 
to  the  class  in  which  the  individual  moves.  The  courtly 
gentleman  addresses  all  of  his  own  class  with  politeness  and 
respect,  and  in  all  his  actions  seems  to  allow  that  the  feel 
ings  and  convenience  of  these  others  are  to  be  regarded  the 
same  as  his  own.  But  his  demeanor  to  those  of  inferior 
station  is  not  based  on  the  same  rule. 


DOMESTIC  MANNEES.  263 

Among  those  who  make  up  aristocratic  circles,  such  as 
are  above  them  are  deemed  of  superior,  and  such  as  are  be 
low  of  inferior,  value.  Thus,  if  a  young,  ignorant,  and  vi 
cious  coxcomb  happens  to  have  been  born  a  lord,  the  aged, 
the  virtuous,  the  learned,  and  the  well-bred  of  another  class 
must  give  his  convenience  the  precedence,  and  must  address 
him  in  terms  of  respect.  So,  sometimes,  when  a  man  of 
"noble  birth"  is  thrown  among  the  lower  classes,  he  de 
means  himself  in  a  style  which,  to  persons  of  his  own  class, 
would  be  deemed  the  height  of  assumption  and  rudeness. 

Now,  the  principles  of  democracy  require  that  the  same 
courtesy  which  we  accord  to  our  own  circle  shall  be  extend 
ed  to  every  class  and  condition ;  and  that  distinctions  of  su 
periority  and  subordination  shall  depend,  not  on  accidents 
of  birth,  fortune,  or  occupation,  but  solely  on  those  mutual 
relations  which  the  good  of  all  classes  equally  require.  The 
distinctions  demanded  in  a  democratic  state  are  simply 
those  which  result  from  relations  that  are  common  to  every 
class,  and  are  for  the  benefit  of  all. 

It  is  for  the  benefit  of  every  class  that  children  be  subor 
dinate  to  parents,  pupils  to  teachers,  the  employed  to  their 
employers,  and  subjects  to  magistrates.  In  addition  to  this, 
it  is  for  the  general  well-being  that  the  comfort  or  conven 
ience  of  the  delicate  and  feeble  should  be  preferred  to  that 
of  the  strong  and  healthy,  who  would  suffer  less  by  any  dep 
rivation;  that  precedence  should  be  given  to  their  elders 
by  the  young ;  and  that  reverence  should  be  given  to  the 
hoary  head. 

The  rules  of  good-breeding,  in  a  democratic  state,  must  be 
founded  on  these  principles.  It  is  indeed  assumed  that  the 
value  of  the  happiness  of  each  individual  is  the  same  as  that 
of  every  other ;  but  as  there  must  be  occasions  where  there 
are  advantages  wrhich  all  can  not  enjoy,  there  must  be 
general  rules  for  regulating  a  selection.  Otherwise,  there 
would  be  constant  scrambling  among  those  of  equal  claims, 
and  brute  force  must  be  the  final  resort ;  in  which  case  the 
strongest  would  have  the  best  of  every  thing.  The  demo 
cratic  rule,  then,  is,  that  superiors  in  age,  station,  or  office, 
have  precedence  of  subordinates ;  age  and  feebleness,  of 


264       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

youth  and  strength  ;  and  the  feebler  sex,  of  more  vigorous 
man.* 

There  is,  also,  a  style  of  deportment  and  address  which  is 
appropriate  to  these  different  relations.  It  is  suitable  for  a 
superior  to  secure  compliance  with  his  wrishes  from  those 
subordinate  to  him  by  commands ;  but  a  subordinate  must 
secure  compliance  with  his  wrishes  from  a  superior  by  re 
quest.  (Although  the  kind  and  considerate  manner  to  sub 
ordinates  will  always  be  found  the  most  effective  as,  well  as 
the  pleasantest,  by  those  in  superior  station.)  It  is  suitable 
for  a  parent,  teacher,  or  employer,  to  admonish  for  neglect 
of  duty ;  but  not  for  an  inferior  to  adopt  such  a  course  to 
ward  a  superior.  It  is  suitable  for  a  superior  to  take  prece 
dence  of  a  subordinate  without  any  remark ;  but  not  for 
an  inferior  without  previously  asking  leave,  or  offering  an 
apology.  It  is-  proper  for  a  superior  to  use  language  and 
manners  of  freedom  and  familiarity  which  would  be  improp 
er  from  a  subordinate  to  a  superior. 

The  want  of  due  regard  to  these  proprieties  occasions  a 
great  defect  in  American  manners.  It  is  very  common  to 
hear  children  talk  to  their  parents  in  a  style  proper  only 
between  companions  and  equals  ;  so,  also,  the  young  address 
their  elders ;  those  employed,  their  employers;  and  domes 
tics,  the  members  of  the  family  and  their  visitors  in  a  style 
which  is  inappropriate  to  their  relative  positions.  But  court 
eous  address  is  required  not  merely  toward  superiors ;  ev 
ery  person  desires  to  be  thus  treated,  and  therefore  the  law 
of  benevolence  demands  such  demeanor  toward  all  whom  we 
meet  in  the  social  intercourse  of  life.  "Be  ye  courteous," 
is  the  direction  of  the  apostle  in  reference  to  our  treatment 
of  all. 

Good  manners  can  be  successfully  cultivated  only  in  early 
life  and  in  the  domestic  circle.  There  is  nothing  which  de 
pends  so  much  upon  habit  as  the  constantly  recurring  pro- 

*  The  universal  practice  of  this  nation,  in  thus  giving  precedence  to  wom 
an  has  been  severely  commented  on  by  foreigners,  and  by  some  who  would 
transfer  all  the  business  of  the  other  sex  to  women,  and  then  have  them 
treated  like  men.  But  we  hope  this  evidence  of  our  superior  civilization  and 
Christianity  may  increase  rather  than  diminish. 


DOMESTIC   MANNERS.  265 

prieties  of  good-breeding ;  and  if  a  child  grows  up  without 
forming  such  habits,  it  is  very  rarely  the  case  that  they  can 
be  formed  at  a  later  period.  The  feeling  that  it  is  of  little 
consequence  how  we  behave  at  home  if  we  conduct  ourselves 
properly  abroad,  is  a  very  fallacious  one.  Persons  who  are 
careless  and  ill-bred  at  home  may  imagine  that  they  can  as 
sume  good  manners  abroad ;  but  they  mistake.  Fixed  hab 
its  of  tone,  manner,  language,  and  movements  can  not  be 
suddenly  altered ;  and  those  who  are  ill-bred  at  home,  even 
when  they  try  to  hide  their  bad  habits,  are  sure  to  violate 
many  of  the  obvious  rules  of  propriety,  and  yet  be  uncon 
scious  of  it. 

And  there  is  nothing  which  would  so  effectually  remove 
prejudice  against  our  democratic  institutions  as  the  general 
cultivation  of  good-breeding  in  the  domestic  cirale.  Good 
manners  are  the  exterior  of  benevolence,  the  minute  and  con 
stant  exhibitions  of  "  peace  and  good-will ;"  and  the  nation, 
as  well  as  the  individual,  which  most  excels  in  the  external 
demonstration,  as  well  as  the  internal  principle,  will  be  most 
respected  and  beloved. 

It  is  only  the  training  of  the  family  state  according  to  its 
true  end  and  aim  that  is  to  secure  to  woman  her  true  posi 
tion  and  rights.  When  the  family  is  instituted  by  marriage, 
it  is  man  who  is  the  head  and  chief  magistrate  by  the  force 
of  his  physical  power  and  requirement  of  the  chief  responsi 
bility  ;  not  less  is  he  so  according  to  the  Christian  law,  by 
which,  when  differences  arise,  the  husband  has  the  deciding 
control,  and  the  wife  is  to  obey.  "  Where  love  is,  there  is 
no  law  ;"  but  where  love  is  not,  the  only  dignified  and  peace 
ful  course  is  for  the  wife,  however  much  the  man's  superior, 
to  "  submit,  as  to  God  and  not  to  man." 

But  this  power  of  nature  and  of  religion,  given  to  man  as 
the  controlling  head,  involves  to  him  especially  the  distinct 
ive  duty  of  the  family  state,  self-sacrificing  love.  The  hus 
band  is  to  "  honor "  the  wife,  to  love  her  as  himself,  and 
thus  to  account  her  wishes  and  happiness  as  of  equal  value 
with  his  own.  But  more  than  this,  he  is  to  love  her  "  as 
Christ  loved  the  Church;"  that  is,  he  is  to  "suffer"  for  her, 
if  need  be,  in  order  to  support  and  elevate  and  ennoble  her. 

12 


266       THE  HOUSEKEEPER  AXD  HEALTHKEEPER. 

The  father,  then,  is  to  set  the  example  of  self-sacrificing 
love  and  devotion ;  and  the  mother,  of  Christian  obedience, 
when  it  is  required.  Every  boy  is  to  be  trained  lor  his  fu 
ture  domestic  position  by  labor  and  sacrifices  for  his  mother 
and  sisters.  It  is  the  brother  who  is  to  do  the  hardest  ar^d 
most  disagreeable  work,  to  face  the  storms,  and  perform  the 
most  laborious  drudgeries.  In  the  family  circle,  too,  he  is 
to  give  his  mother  and  sister  precedence  in  all  the  conven 
iences  and  comforts  of  home  life. 

It  is  only  in  those  nations  where  the  teachings  and  exam 
ple  of  Christ  have  had  most  influence  that  man  has  ever 
assumed  his  obligations  of  self-sacrificing  benevolence  in  the 
family.  And  even  in  Christian  communities,  the  duty  of 
wives  to  obey  their  husbands  has  been  more  strenuously 
urged,  than  the  obligations  of  the  husband  to  love  his  wife 
"  as  Christ  loved  the  Church." 

Here  it  is  needful  to  notice  that  the  distinctive  duty  of 
obedience  to  man  does  not  rest  on  women  who  do  not  enter 
the  relations  of  married  life.  A  woman  who  inherits  prop 
erty,  or  who  earns  her  own  livelihood,  can  institute  the  fam 
ily  state,  adopt  orphan  children,  and  employ  suitable  helpers 
in  training  them  ;  and  then  to  her  will  appertain  the  authori 
ty  and  rights  that  belong  to  man  as  the  head  of  a  family. 
And  when  every  woman  is  trained  to  some  self-supporting 
business,  she  will  not  be  tempted  to  enter  the  family  state 
as  a  subordinate,  except  by  that  love  for  which  there  is  no 
need  of  law. 

These  general  principles  being  stated,  some  details  in  re 
gard  to  domestic  manners  will  be  enumerated. 

In  the  first  place,  there  should  be  required  in  the  family 
a  strict  attention  to  the  rules  of  precedence,  and  those  modes 
of  address  appropriate  to  the  various  relations  to  be  sus 
tained.  Children  should  always  be  required  to  offer  their 
superiors  in  age  or  station  the  precedence  in  all  comforts 
and  conveniences,  and  always  address  them  in  a  respect 
ful  tone  and  manner.  The  custom  of  adding,  "  Sir,"  or 
"  Ma'am,"  to  "  Yes,"  or  "  No,"  is  valuable,  as  a  perpetual 
indication  of  a  respectful  recognition  of  superiority.  It  is 
now  going  out  of  fashion,  even  among  the  most  well-bred 


DOMESTIC  MANNEKS.  267 

people  ;  probably  from  a  want  of  consideration  of  its  impor 
tance.  Every  remnant  of  courtesy  of  address  in  our  cus 
toms  should  be  carefully  cherished  by  all  who  feel  a  value 
for  the  proprieties  of  good-breeding. 

If  parents  allow  their  children  to  talk  to  them,  and  to  the 
grown  persons  in  the  family,  in  the  same  style  in  which  they 
address  each  other,  it  will  be  in  vain  to  hope  for  the  courte 
sy  of  manner  and  tone  which  good-breeding  demands  in  the 
general  intercourse  of  society.  In  a  large  family,  where  the 
elder  children  are  grown  up  and  the  younger  are  small,  it  is 
important  to  require  tlie  latter  to  treat  the  elder  in  some 
sense  as  superiors.  There  are  none  so  ready  as  young  chil 
dren  to  assume  airs  of  equality ;  and  if  they  are  allowed  to 
treat  one  class  of  superiors  in  age  and  character  disrespect 
fully,  they  will  soon  use  the  privilege  universally.  This  is 
the  reason  why  the  youngest  children  of  a  family  are  most 
apt  to  be  pert,  forward,  and  unmannerly. 

Another  point  to  be  aimed  at  is,  to  require  children  al 
ways  to  acknowledge  every  act  of  kindness  and  attention, 
either  by  words  or  manner.  If  they  are  so  trained  as  always 
to  make  grateful  acknowledgments  when  receiving  favors, 
one  of  the  objectionable  features  in  American  manners  will 
be  avoided. 

Again,  children  should  be  required  to  ask  leave,  whenever 
they  wish  to  gratify  curiosity,  or  use  an  article  which  be 
longs  to  another.  And  if  cases  occur  when  they  can  not 
comply  with  the  rules  of  good-breeding — as,  for  instance, 
when  they  must  step  between  a  person  and  the  fire,  or  take 
the  chair  of  an  older  person — they  should  be  taught  either 
to  ask  leave  or  to  offer  an  apology. 

There  is  another  point  of  good-breeding  which  can  not,  in 
all  cases,  be  understood  and  applied  by  children  in  its  widest 
extent.  It  is  that  which  requires  us  to  avoid  all  remarks 
which  tend  to  embarrass,  vex,  mortify,  or  in  any  way  wound 
the  feelings  of  another.  To  notice  personal  defects ;  to  al 
lude  to  others'  faults,  or  the  faults  of  their  friends ;  to  speak 
disparagingly  of  the  sect  or  party  to  which  a  person  belongs; 
to  be  inattentive  when  addressed  in  conversation;  to  contra 
dict  flatly ;  to  speak  in  contemptuous  tones  of  opinions  ex- 


268       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

pressed  by  another ;  all  these  are  violations  of  the  rules  of 
good-breeding,  which  children  should  be  taught  to  regard. 
Under  this  head  comes  the  practice  of  whispering  and  star 
ing  about  when  a  teacher,  or  lecturer,  or  clergyman  is  ad 
dressing  a  class  or  audience.  Such  inattention  is  practically 
saying  that  what  the  person  is  uttering  is  not  worth  attend 
ing  to ;  and  persons  of  real  good-breeding  always  avoid  it. 
Loud  talking  and  laughing  in  a  large  assembly,  even  when 
no  exercises  are  going  on  ;  yawning  and  gaping  in  company; 
and  not  looking  in  the  face  a  person  who  is  addressing  you, 
are  deemed  marks  of  ill-breeding. 

Another  branch  of  good  manners  relates  to  the  duties  of 
hospitality.  Politeness  requires  us  to  welcome  visitors  with 
cordiality;  to  offer  them  the  best  accommodations;  to  ad 
dress  conversation  to  them;  and  to  express,  by  tone  and 
manner,  kindness  and  respect.  Offering  the  hand  to  all  vis 
itors  at  one's  own  house  is  a  courteous  and  hospitable  cus 
tom  ;  and  a  cordial  shake  of  the  hand,  when  friends  meet, 
would  abate  much  of  the  coldness  of  manner  ascribed  to 
Americans. 

Another  point  of  good-breeding  refers  to  the  conventional 
rules  of  propriety  and  good  taste.  Of  these,  the  first  class 
relates  to  the  avoidance  of  all  disgusting  or  offensive  person 
al  habits:  such  as  fingering  the  hair;  obtrusively  using  a 
tooth-pick^  or  carrying  one  in  the  mouth  after  the  needful  use 
of  it ;  cleaning  the  nails  in  presence  of  others ;  picking  the 
nose ;  spitting  on  carpets ;  snuffing  instead  of  using  a  hand 
kerchief,  or  using  the  article  in  an  offensive  manner;  lifting 
up  the  boots  or  shoes,  as  some  men  do,  to  tend  them  on  the 
knee,  or  to  finger  them :  all  these  tricks,  either  at  home  or  in 
society,  children  should  be  taught  to  avoid. 

Another  topic,  under  this  head,  may  be  called  table  man 
ners.  To  persons  of  good-breeding  nothing  is  more  annoy 
ing  than  violations  of  the  conventional  proprieties  of  the  ta 
ble.  Reaching  over  another  person's  plate ;  standing  up  to 
reach  distant  articles,  instead  of  asking  to  have  them  passed; 
using  one's  own  knife  and  spoon  for  butter,  salt,  or  sugar, 
when  it  is  the  custom  of  the  family  to  provide  separate  uten 
sils  for  the  purpose ;  setting  cups  with  the  tea  dripping  from 


DOMESTIC   MANNEKS.  269 

them  on  the  table-cloth,  instead  of  the  mats  or  small  plates 
furnished ;  using  the  table-cloth  instead  of  the  napkins ;  eat 
ing  fast,  and  in  a  noisy  manner ;  putting  large  pieces  in  the 
mouth ;  looking  and  eating  as  if  very  hungry,  or  as  if  anx 
ious  to  get  at  certain  dishes ;  sitting  at  too  great  a  distance 
from  the  table,  and  dropping  food ;  laying  the  knife  and  fork 
on  the  table-cloth,  instead  of  on  the  edge  of  the  plate ;  pick 
ing  the  teeth  at  the  table :  all  these  particulars  children 
should  be  taught  to  avoid. 

It  is  always  desirable,  too,  to  train  children,  when  at  table 
with  grown  persons,  to  be  silent,  except  when  addressed  by 
others;  or  else  their  chattering  will' interrupt  the  conversa 
tion  and  comfort  of  their  elders.  They  should  always  be 
required,  too,  to  wait  in  silence  till  all  the  older  persons  are 
helped. 

When  children  are  alone  with  their  parents,  it  is  desirable 
to  lead  them  to  converse  and  to  take  this  as  an  opportunity 
to  form  proper  conversational  habits.  But  it  should  be  a 
fixed  rule  that,  when  strangers  are  present,  the  children  are 
to  listen  in  silence,  and  only  reply  when  addressed.  Unless 
this  is  secured,  visitors  will  often  be  condemned  to  listen  to 
puerile  chattering,  wTith  small  chance  of  the  proper  attention 
due  to  guests  and  superiors  in  age  and  station. 

Children  should  be  trained,  in  preparing  themselves  for 
the  table  or  for  appearance  among  the  family,  not  only  to 
put  their  hair,  face,  and  hands  in  neat  order,  but  also  their 
nails,  and  to  habitually  attend  to  this  latter  whenever  they 
wash  their  hands. 

There  are  some  very  disagreeable  tricks  which  many  chil 
dren  practice  even  in  families  counted  well-bred.  Such,  for 
example,  are  drumming  with  the  fingers  on  some  piece  of 
furniture,  or  humming  a  tune  while  others  are  talking,  or  in 
terrupting  conversation  by  pertinacious  questions,  or  whis 
tling  in  the  house  instead  of  outdoors,  or  speaking  several 
at  once  and  in  loud  voices  to  gain  attention.  All  these  are 
violations  of  good-breeding,  which  children  should  be  train 
ed  to  avoid,  lest  they  should  not  only  annoy  as  children,  but 
practice  the  same  kind  of  ill  manners  when  mature.  In  all 
assemblies  for  public  debate,  a  chairman  or  moderator  is  ap- 


2 TO  THE    HOUSEKEEPER   AND    HEALTHKEEPER. 

pointed  whose  business  it  is  to  see  that  only  one  person 
speaks  at  a  time,  that  no  one  interrupts  a  person  when 
speaking,  that  no  needless  noises  are  made,  and  that  all  in 
decorums  are  avoided.  Such  an  officer  is  sometimes  greatly 
needed  in  family  circles. 

Children  should  be  encouraged  freely  to  use  lungs  and 
limbs  outdoors,  or  in  hours  for  sport  in  the  house.  But  at 
other  times,  in  the  domestic  circle,  gentle  tones  and  manners 
should  be  cultivated.  The  words  gentleman  and  gentle 
woman  came  originally  from  the  fact  that  the  uncultivated 
and  ignorant  classes  used  coarse  and  loud  tones,  and  rough 
words  and  movements ;  while  only  the  refined  circles  habit 
ually  used  gentle  tones  and  gentle  manners.  For  the  same 
reason,  those  born  in  the  higher  circles  were  called  "  of  gentle 
blood."  Thus  it  came  that  a  coarse  and  loud  voice,  and 
rough,  ungentle  manners,  are  regarded  as  vulgar  and  ple 
beian. 

All  these  things  should  be  taught  to  children  gradually, 
and  with  great  patience  and  gentleness.  Some  parents,  with 
whom  good  manners  are  a  great  object,  are  in  danger  of 
making  their  children  perpetually  uncomfortable,  by  sud 
denly  surrounding  them  with  so  many  rules  that  they  must 
inevitably  violate  some  one  or  other  a  great  part  of  the 
time.  It  is  much  better  to  begin  with  a  few  rules,  and  be 
steady  and  persevering  with  these  till  a  habit  is  formed, 
and  then  take  a  few  more,  thus  making  the  process  easy  and 
gradual.  Otherwise,  the  temper  of  children  will  be  injured; 
or,  hopeless  of  fulfilling  so  many  requisitions,  they  will  be 
come  reckless  and  indifferent  to  all. 

If  a  few  brief,  well-considered,  and  sensible  rules  of  good 
manners  could  be  suspended  in  every  school-room,  and  the 
children  all  required  to  commit  them  to  memory,  it  proba 
bly  would  do  more  to  remedy  the  defects  of  American  man 
ners,  and  to  advance  universal  good-breeding,  than  any  other 
mode  that  could  be  so  easily  adopted. 

But,  in  reference  to  those  who  have  enjoyed  advantages 
for  the  cultivation  of  good  manners,  and  who  duly  estimate 
its  importance,  one  caution  is  necessary.  Those  who  never 
have  had  such  habits  formed  in  youth  are  under  disadvan- 


DOMESTIC   MANNERS.  2Vl 

tages  which  no  benevolence  of  temper  can  altogether  reme 
dy.  They  may  often  violate  the  tastes  and  feelings  of 
others,  not  from  a  want  of  proper  regard  for  them,  but  from 
ignorance  of  custom,  or  want  of  habit,  or  abstraction  of 
mind,  or  from  other  causes  which  demand  forbearance  and 
sympathy,  rather  than  displeasure.  An  ability  to  bear  pa 
tiently  with  defects  in  manners,  and  to  make  candid  and 
considerate  allowance  for  a  want  of  advantages,  or  for  pecul 
iarities  in  mental  habits,  is  one  mark  of  the  benevolence  of 
real  good-breeding. 

The  advocates  of  monarchical  and  aristocratic  institutions 
have  always  had  great  plausibility  given  to  their  views,  by 
the  seeming  tendencies  of  our  institutions  to  insubordination 
and  bad  manners.  And  it  has  been  too  indiscriminately 
conceded  by  the  defenders  of  the  latter  that  such  are  these 
tendencies,  and  that  the  offensive  points  in  American  man 
ners  are  the  necessary  result  of  democratic  principles. 

But  it  is  believed  that  both  facts  and  reasoning  are  in  op 
position  to  this  opinion.  The  following  extract  from  the 
work  of  De  Tocqueville,  the  great  political  philosopher  of 
France,  exhibits  the  opinion  of  an  impartial  observer,  when 
comparing  American  manners  with  those  of  the  English, 
who  are  confessedly  the  most  aristocratic  of  all  people. 

He  previously  remarks  on  the  tendency  of  aristocracy  to 
make  men  more  sympathizing  with  persons  of  their  own 
peculiar  class,  and  less  so  toward  those  of  lower  degree; 
and  he  then  contrasts  American  manners  with  the  English, 
claiming  that  the  Americans  are  much  the  more  affable, 
mild,  and  social.  "  In  America,  where  the  privileges  of 
birth  never  existed,  and  where  riches  confer  no  peculiar 
rights  on  their  possessors,  men  acquainted  with  each  other 
are  very  ready  to  frequent  the  same  places,  and  find  neither 
peril  nor  disadvantage  in  the  free  interchange  of  their 
thoughts.  If  they  meet  by  accident,  they  neither  seek  nor 
avoid  intercourse ;  their  manner  is  therefore  natural,  frank, 
and  open."  "  If  their  demeanor  is  often  cold  and  serious, 
it  is  never  haughty  nor  constrained."  But  an  "  aristocratic 
pride  is  still  extremely  great  among  the  English ;  and  as 
the  limits  of  aristocracy  are  still  ill -defined,  every  body 


272       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

lives  in  constant  dread  lest  advantage  should  be  taken  of 
his  familiarity.  Unable  to  judge  at  once  of  the  social  posi 
tion  of  those  he  meets,  an  Englishman  prudently  avoids  all 
contact  with  them.  Men  are  afraid  lest  some  slight  service 
rendered  should  draw  them  into  an  unsuitable  acquaintance ; 
they  dread  civilities, 'and  they  avoid  the  obtrusive  gratitude 
of  a  stranger  as  much  as  his  hatred." 

Thus,  facts  seem  to  show  that  when  tne  most  aristocratic 
nation  in  the  world  is  compared,  as  to  manners,  with  the 
most  democratic,  the  judgment  of  strangers  is  in  favor  of 
the  latter.  And  if  good  manners  are  the  outward  exhibi-. 
tion  of  the  democratic  principle  of  impartial  benevolence 
and  equal  rights,  surely  the  nation  which  adopts  this  rule, 
both  in  social  and  civil  life,  is  the  most  likely  to  secure  the 
desirable  exterior.  The  aristocrat,  by  his  principles,  ex 
tends  the  exterior  of.inipartial  benevolence  to  his  own  class 
only;  the  democratic  principle  requires  it  to  be  extended 
to  all. 

There  is  reason,  therefore,  to  hope  and  expect  more  refined 
and  polished  manners  in  America  than  in  any  other  land ; 
while  all  the  developments  of  taste  and  refinement,  such  as 
poetry,  music,  painting,  sculpture,  and  architecture,  it  may 
be  expected,  will  come  to  as  high  a  state  of  perfection  here 
as  in  any  other  nation. 

If  this  country  increases  in  virtue  and  intelligence  as  it 
may,  there  is  no  end  to  the  wealth  which  will  pour  in  as  the 
result  of  our  resources  of  climate,  soil,  and  navigation,  and 
the  skill,  industry,  energy,  and  enterprise  of  our  countrymen. 
This  wealth,  if  used  as  intelligence  and  virtue  dictate,  will 
furnish  the  means  for  a  superior  education  to  all  classes, 
and  every  facility  for  the  refinement  of  taste,  intellect,  and 
feeling. 

Moreover,  in  this  country,  labor  is  ceasing  to  be  the  badge 
of  a  lower  class  ;  so  that  already  it  is  disreputable  for  a  man 
to  be  "  a  lazy  gentleman."  And  this  feeling  must  increase, 
till  there  is  such  an  equalization  of  labor  as  will  afford  all 
the  time  needful  for  every  class  to  improve  the  many  ad 
vantages  offered  to  them.  Already,  through  the  munificence 
of  some  of  our  citizens,  there  are  literary  and  scientific  ad- 


DOMESTIC   MANNEKS.  273 

vantages  offered  to  all  classes,  rarely  enjoyed  elsewhere.  In 
most  of  our  large  cities  and  towns  the  advantages  of  edu 
cation  now  offered  to  the  poorest  classes,  often  without 
charge,  surpass  what,  some  years  ago,  most  wealthy  men 
could  purchase  for  any  price ;  and  it  is  believed  that  a  time 
will  come  when  the  poorest  boy  in  America  can  secure  ad 
vantages  which  will  equal  what  the  heir  of  the  proudest  peer 
age  can  now  command. 

The  records  of  the  courts  of  France  and  Germany,  (as  de 
tailed  by  the  Duchess  of  Orleans,)  in  and  succeeding  the 
brilliant  reign  of  Louis  the  Fourteenth — a  period  which  was 
deemed  the  acme  of  elegance  and  refinement  —  exhibit  a 
grossness,  a  vulgarity,  and  a  coarseness,  not  to  be  found 
among  the  very  lowest  of  our  respectable  poor.  And  the 
biography  of  the  English  Beau  Nash,  who  attempted  to  re 
form  the  manners  of  the  gentry  in  the  times  of  Queen  Anne, 
exhibits  violations  of  the  rules  of  decency  among  the  aristoc 
racy  which  the  commonest  yeoman  of  this  land  would  feel 
disgraced  in  perpetrating. 

This  shows  that  our  lowest  classes,  at  this  period,  are  more 
refined  than  were  the  highest  in  aristocratic  lands  a  hun 
dred  years  ago ;  and  another  century  may  show  the  lowest 
classes  in  wealth,  in  this  country,  attaining  as  high  a  polish 
as  adorns  those  who  now  are  leaders  of  good  manners  in  the 


courts  of  kings. 


12* 


274       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  XIV. 

THE  PRESERVATION  OF  GOOD  TEMPER   IN   THE   HOUSEKEEPER. 

THERE  is  nothing  which  has  a  more  abiding  influence  on 
the  happiness  of  a  family  than  the  preservation  of  equable 
and  cheerful  temper  and  tones  in  the  housekeeper.  A  wom 
an  who  is  habitually  gentle,  sympathizing,  forbearing,  and 
cheerful,  carries  an  atmosphere  about  her  which  imparts  a 
soothing  and  sustaining  influence,  and  renders  it  easier  for 
all  to  do  right,  under  her  administration,  than  in  any  other 
situation. 

The  writer  has  known  families  where  the  mother's  pres 
ence  seemed  the  sunshine  of  the  circle  around  her — impart 
ing  a  cheering  and  vivifying  power,  scarcely  realized  till  it 
was  withdrawn.  Every  one,  without  thinking  of  it,  or 
knowing  why  it  was  so,  experienced  a  peaceful  and  invigor 
ating  influence  as  soon  as  he  entered  the  sphere  illumined 
by  her  smile  and  sustained  by  her  cheering  kindness  and 
sympathy.  On  the  contrary,  many  a  good  housekeeper, 
(good  in  every  respect  but  this,)  by  wearing  a  countenance 
of  anxiety  and  dissatisfaction,  and  by  indulging  in  the  fre 
quent  use  of  sharp  and  reprehensive  tones,  more  than  de 
stroys  all  the  comfort  which  otherwise  would  result  from 
her  system,  neatness,  and  economy. 

There  is  a  secret,  social  sympathy  which  every  mind,  to 
a  greater  or  less  degree,  experiences  with  the  feelings  of 
those  around,  as  they  are  manifested  by  the  countenance 
and  voice.  A  sorrowful,  a  discontented,  or  an  angry  coun 
tenance  produces  a  silent,  sympathetic  influence,  imparting 
a  sombre  shade  to  the  mind,  while  tones  of  anger  or  com 
plaint  still  more  effectually  jar  the  spirits. 

No  person  can  maintain  a  quiet  and  cheerful  frame  of 
mind  While  tones  of  discontent  and  displeasure  are  sounding 
on  the  ear.  We  may  gradually  accustom  ourselves  to  the 
evil  till  it  is  partially  diminished;  but  it  always  is  an  evil 


THE    PRESERVATION    OF    GOOD   TEMPER.  275 

which  greatly  interferes  with  the  enjoyment  of  the  family 
state.  There  are  sometimes  cases  where  the  entrance  of  the 
mistress  of  a  family  seems  to  awaken  a  slight  apprehension 
in  every  mind  around,  as  if  each  felt  in  danger  of  a  reproof, 
for  something  either  perpetrated  or  neglected.  A  woman 
who  should  go  around  her  house  with  a  small  stinging  snap 
per,  which  she  habitually  applied  to  those  whom  she  met, 
would  be  encountered  with  feelings  very  much  like  those 
which  are  experienced  by  the  inmates  of  a  family  where  the 
mistress  often  uses  her  countenance  and  voice  to  inflict  simi 
lar  penalties  for  duties  neglected. 

Yet  there  are  many  allowances  to  be  made  for  housekeep 
ers  who  sometimes  imperceptibly  and  unconsciously  fall  into 
such  habits.  A  woman  who  attempts  to  carry  out  any  plans 
of  system,  order,  and  economy,  and  who  has  her  feelings  and 
habits  conformed  to  certain  rules,  is  constantly  liable  to 
have  her  plans  crossed,  and  her  taste  violated,  by  the  inex 
perience  or  inattention  of  those  about  her.  And  no  house 
keeper,  whatever  may  be  her  habits,  can  escape  the  frequent 
recurrence  of  negligence  or  mistake  which  interferes  with 
her  plans. 

It  is  probable  that  there  is  no  class  of  persons  in  the 
world  who  have  such  incessant  trials  of  temper,  and  tempta 
tions  to  be  fretful,  as  American  housekeepers ;  for  a  house 
keeper's  business  is  not,  like  that  of  the  other  sex,  limited  to 
a  particular  department,  for  which  previous  preparation  is 
made.  It  consists  of  ten  thousand  little  disconnected  items, 
which  can  never  be  so -systematically  arranged  that  there  is 
no  daily  jostling  somewhere.  And  in  the  best-regulated 
families  it  is  not  uufrequeritly  the  case  that  some  act  of  for- 
getfulness  or  carelessness  from  some  member  will  disarrange 
the  business  of  the  whole  day,  so  that  every  hour  will  bring 
renewed  occasion  for  annoyance.  And  the  more  strongly  a 
woman  realizes  the  value  of  time,  and  the  importance  of  sys 
tem  and  order,  the  more  will  she  be  tempted  to  irritability 
and  complaint. 

The  following  considerations  may  aid  in  preparing  a  wom 
an  to  meet  such  daily  crosses  with  even  a  cheerful  temper 
and  tones. 


276       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

In  the  first  place,  a  woman  who  has  charge  of  a  large 
household  should  regard  her  duties  as  dignified,  important, 
and  difficult.  The  mind  is  so  made  as  to  be  elevated  and 
cheered  by  a  sense  of  far-reaching  influence  and  usefulness. 
A  woman  who  feels  that  she  is  a  cipher,  and  that  it  makes 
little  difference  how  she  performs  her  duties,  has  far  less  to 
sustain  and  invigorate  her  than  one  who  truly  estimates 
the  importance  of  her  station.  A  man  who  feels  that  the 
destinies  of  a  nation  are  turning  on  the  judgment  and  skill 
with  which  he  plans  and  executes,  has  a  pressure  of  motive 
and  an  elevation  of  feeling  which  are  great  safeguards 
against  all  that  is  low,  trivial,  and  degrading. 

So,  an  American  mother  and  housekeeper  who  rightly 
estimates  the  long  train  of  influence  which  will  pass  down 
to  thousands  whose  destinies,  from  generation  to  generation, 
will  be  modified  by  those  decisions  of  her  will  which  regu 
late  the  temper,  principles,  and  habits  of  her  family,  must  be 
elevated  above  petty  temptations  which  would  otherwise 
assail  her. 

Again,  a  housekeeper  should  feel  that  she  really  has  great 
difficulties  to  meet  and  overcome.  A  person  who  wrongly 
thinks  there  is  little  danger,  can  never  maintain  so  faithful  a 
guard  as  one  who  rightly  estimates  the  temptations  which 
beset  her.  Nor  can  one  who  thinks  that  they  are  trifling 
difficulties  which  she  has  to  encounter,  and  trivial  tempta 
tions  to  which  she  must  yield,  so  much  enjoy  the  just  reward 
of  conscious  virtue  and  self-control  as  one  who  takes  an  op 
posite  view  of  the  subject. 

A  third  method  is,  for  a  woman  deliberately  to  calculate 
on  having  her  best-arranged  plans  interfered  with  very  oft 
en,  and  to  be  in  such  a  state  of  preparation  that  the  evil 
will  not  come  unawares.  So  complicated  are  the  pursuits, 
and  so  diverse  the  habits  of  the  various  members  of  a  family, 
that  it  is  almost  impossible  for  every  one  to  avoid  interfer 
ing  with  the  plans  and  taste  of  a  housekeeper  in  some  one 
point  or  another.  It  is,  therefore,  most  wise  for  a  woman  to 
keep  the  loins  of  her  mind  ever  girt,  to  meet  such  collisions 
with  a  cheerful  and  quiet  spirit. 

Another  important  rule  is,  to  form  all  plans  and  arrange- 


THE  PRESERVATION  OF  GOOD  TEMPER.         277 

ments  in  consistency  with  the  means  at  command,  and  the 
character  of  those  around.  A  woman  who  has  a  heedless 
husband,  and  young  children,  and  incompetent  domestics, 
ought  not  to  make  such  plans  as  one  may  properly  form 
who  will  not,  in  so  many  directions,  meet  embarrassment. 
She  must  aim  at  just  as  much  as  she  can  probably  attain, 
and  no  more  ;  and  thus  she  will  usually  escape  much  temp 
tation,  and  much  of  the  irritation  of  disappointment. 

The  fifth,  and  a  very  important  consideration,  is,  that  sys 
tem,  economy,  and  neatness,  are  valuable  only  so  far  as  they 
tend  to  promote  the  comfort  and  well-being  of  those  affect 
ed.  Some  women  seem  to  act  under  the  impression  that 
these  advantages  must  be  secured,  at  all  events,  even  if  the 
comfort  of  the  family  be  the  sacrifice.  True,  it  is  very  im 
portant  that  children  grow  up  in  habits  of  system,  neatness, 
and  order ;  and  it  is  very  desirable  that  the  mother  give 
them  every  incentive,  both  by  precept  and  example ;  but  it 
is  still  more  important  that  they  grow  up  with  amiable  tem 
pers,  that  they  learn  to  meet  the  crosses  of  life  with  patience 
and  cheerfulness  ;  and  nothing  has  a  greater  influence  to  se 
cure  this  than  a  mother's  example.  Whenever,  therefore,  a 
woman  can  not  accomplish  her  plans  of  neatness  and  order 
without  injury  to  her  own  temper  or  to  the  temper  of  others, 
she  ought  to  modify  and  reduce  them  until  she  can. 

The  sixth  method  relates  to  the  government  of  the  tones 
of  voice.  In  many  cases,  when  a  woman's  domestic  arrange 
ments  are  suddenly  and  seriously  crossed,  it  is  impossible 
not  to  feel  some  irritation.  But  it  is  always  possible  to  re 
frain  from  angry  tones.  A  woman  can  resolve  that,  what 
ever  happens,  she  will  not  speak  till  she  can  do  it  in  a  calm 
and  gentle  manner.  .Perfect  silence  is  a  safe  resort,  when 
such  control  can  not  be  attained  as  enables  a  person  to 
speak  calmly ;  and  this  determination,  persevered  in,  will 
eventually  be  crowned  with  success. 

Many  persons  seem  to  imagine  that  tones  of  anger  are 
needful,  in  order  to  secure  prompt  obedience.  But  observa 
tion  has  convinced  the  writer  that  they  are  never  necessary  ; 
that  in  all  cases  reproof  administered  in  calm  tones  would  be 
better.  A  case  will  be  given  in  illustration. 


278       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

A  young  girl  had  been  repeatedly  charged  to  avoid  a 
certain  arrangement  in  cooking.  On  one  day,  when  com 
pany  was  invited  to  dine,  the  direction  was  forgotten,  and 
the  consequence  was  an  accident  which  disarranged  every 
thing,  seriously  injured  the  principal  dish,  and  delayed  din 
ner  for  an  hour.  The  mistress  of  the  family  entered  the 
kitchen  just  as  it  occurred,  and  at  a  glance  saw  the  extent 
of  the  mischief.  For  a  moment  her  eyes  flashed  and  her 
cheeks  glowed ;  but  she  held  her  peace.  After  a  minute  or 
so,  she  gave  directions  in  a  calm  voice  as  to  the  best  mode 
of  retrieving  the  evil,  and  then  left,  without  a  word  said  to 
the  offender. 

After  the  company  left,  she  sent  for  the  girl,  alone,  and 
in  a  calm  and  kind  manner  pointed  out  the  aggravations  of 
the  case,  and  described  the  trouble  which  had  been  caused 
to  her  husband,  her  visitors,  and  herself.  She  then  por 
trayed  the  future  evils  which  would  result  from  such  habits 
of  neglect  and  inattention,  and  the  modes  of  attempting  to 
overcome  them ;  and  then  offered  a  reward  for  the  future, 
if,  in  a  given  time,  she  succeeded  in  improving  in  this  re 
spect.  Not  a  tone  of  anger  was  uttered ;  and  yet  the  se 
verest  scolding  of  a  practiced  Xantippe  could  not  have  se 
cured  such  contrition,  and  determination  to  reform,  as  were 
gained  by  this  method. 

But  similar  negligence  is  often  visited  by  a  continuous 
stream  of  complaint  and  reproof,  which,  in  most  cases,  is 
met  either  by  sullen  silence  or  impertinent  retort,  while 
anger  prevents  any  contrition  or  any  resolution  of  future 
amendment. 

It  is  very  certain  that  some  ladies  do  carry  forward  a 
most  efficient  government,  both  of  children  and  domestics, 
without  employing  tones  of  anger;  and  therefore  they  are 
not  indispensable,  nor  on  any  account  desirable. 

Though  some  ladies  of  intelligence  and  refinement  do  fall 
unconsciously  into  such  a  practice,  it  is  certainly  very  un- 
lady-like,  and  in  very  bad  taste,  to  scold;  and  the  further  a 
woman  departs  from  all  approach  to  it,  the  more  perfectly 
she  sustains  her  character  as  a  lady. 

Another  method  of  securing  equanimity  amidst  the  trials 


THE    PRESERVATION    OF    GOOD   TEMPER.  279 

of  domestic  life  is,  to  cultivate  a  habit  of  making  allowances 
for  the  difficulties,  ignorance,  or  temptations  of  those  who 
violate  rule  or  neglect  duty.  It  is  vain,  and  most  unreason 
able,  to  expect  the  consideration  and  care  of  a  mature  mind 
in  childhood  and  youth  ;  or  that  persons  of  such  limited  ad 
vantages  as  most  domestics  have  enjoyed  should  practice 
proper  self-control,  and  possess  proper  habits  and  principles. 

Every  parent  and  every  employer  needs  daily  to  culti 
vate  the  spirit  expressed  in  the  divine  prayer,  "  Forgive  us 
our  trespasses  as  we  forgive  those  who  trespass  against  us." 
The  same  allowances  and  forbearance  which  we  supplicate 
from  our  Heavenly  Father,  and  desire  from  our  fellow-men 
in  reference  to  our  own  deficiencies,  we  should  constantly 
aim  to  extend  to  all  who  cro^s  our  feelings  and  interfere 
with  our  plans. 

The  last  and  most  important  mode  of  securing  a  placid 
and  cheerful  temper  and  tones  is,  by  a  constant  belief  in  the 
influence  of  a  superintending  Providence.  All  persons  are 
too  much  in  the  habit  of  regarding  the  more  important 
events  of  life  exclusively  as  under  the  control  of  Perfect 
Wisdom ;  but  the  fall  of  a  sparrow,  or  the  loss  of  a  hair, 
they  do  not  feel  to  be  equally  the  result  of  his  directing 
agency.  In  consequence  of  this,  Christian  persons  who  aim 
at  perfect  and  cheerful  submission  to  heavy  afflictions,  and 
who  succeed  to  the  edification  of  all  about  them,  are  some 
times  sadly  deficient  under  petty  crosses.  If  a  beloved 
child  be  laid  in  the  grave,  even  if  its  death  resulted  from 
the  carelessness  of  a  domestic  or  of  a  physician,  the  eye  is 
turned  from  the  subordinate  agent  to  the  Supreme  Guardian 
of  all ;  and  to  him  they  bow,  without  murmur  or  complaint. 
But  if  a  pudding  be  burned,  or  a  room  badly  swept,  or  an 
errand  forgotten,  then  vexation  and  complaint  are  allowed, 
just  as  if  these  events  were  not  appointed  by  Perfect  Wis 
dom  as  much  as  the  sorer  chastisement. 

A  woman,  therefore-,  needs  to  cultivate  the  habitual  feel 
ing  that  all  the  events  of  her  nursery  and  kitchen  are 
brought  about  by  the  permission  of  our  Heavenly  Father;, 
and  that  fretfulness  or  complaint  in  regard  to  these  is,  in 
fact,  complaining  at  the  appointments  of  God,  and  is  really 


280       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

as  sinful  as  unsubmissive  murmurs  amidst  the  sorer  chastise 
ments  of  his  hand.  And  a  woman  who  cultivates  this  habit 
of  referring  all  the  minor  trials  of  life  to  the  wise  and  be 
nevolent  agency  of  a  heavenly  Parent,  and  daily  seeks  his 
sympathy  and  aid  to  enable  her  to  meet  them  with  a  quiet 
and  cheerful  spirit,  will  soon  find  it  the  perennial  spring  of 
abiding  peace  and  content. 

The  power  of  religion  to  impart  dignity  and  importance 
to  the  ordinary  and  seemingly  petty  details  of  domestic  life 
greatly  depends  upon  the  degree  of  faith  in  the  reality  of  a 
life  to  come,  and  of  its  eternal  results.  A  woman  who  is 
training  a  family  simply  with  reference  to  this  life  may  find 
exalted  motives  as  she  looks  forward  to  unborn  generations, 
whose  temporal  prosperity  and  happiness  are  depending 
upon  her  fidelity  and  skill.  But  one  who  truly  and  firmly 
believes  that  this  life  is  but  the  beginning  of  an  eternal 
career  to  every  immortal  inmate  of  her  home,  and  that  the 
formation  of  tastes,  habits,  and  character,  under  her  care, 
will  bring  forth  fruits  of  good  or  ill,  not  only  through  earth 
ly  generations,  but  through  everlasting  ages — such  a  woman 
secures  a  calm  and  exalted  principle  of  action,  and  a  source 
of  peace  which  no  earthly  motives  can  impart. 


HABITS    OF    SYSTEM   AND    OEDEE.  281 


CHAPTER  XV. 

HABITS    OF    SYSTEM   AND    OEDEE. 

ANY  discussion  of  the  equality  of  the  sexes  as  to  intellect 
ual  capacity  seems  frivolous  and  useless,  both  because  it 
can  never  be  decided,  and  because  there  would  be  no  possi 
ble  advantage  in  the  decision.  But  one  topic,  which  is  oft 
en  drawn  into  this  discussion,  is  of  far  more  consequence ; 
and  that  is,  the  relative  importance  and  difficulty  of  the 
duties  a  woman  is  called  to  perform. 

It  is  generally  assumed,  and  almost  as  generally  conceded, 
that  a  housekeeper's  business  and  cares  are  contracted  and 
trivial;  and  that  the  proper  discharge  of  her  duties  de 
mands  far  less  expansion  of  mind  and  vigor  of  intellect  than 
the  pursuits  of  the  other  sex.  This  idea  has 'prevailed  be 
cause  women,  as  a  mass,  have  never  been  educated  with  ref 
erence  to  their  most  important  duties;  while  that  portion 
of  their  employments  which  is  of  least  value  has  been  re 
garded  as  the  chief,  if  not  the  sole,  concern  of  a  woman. 
The  covering  of  the  body,  the  convenience  of  residences, 
and  the  gratification  of  the  appetite,  have  been  too  much  re 
garded  as  the  chief  objects  on  which  her  intellectual  powers 
are  to  be  exercised. 

But  as  society  gradually  shakes  off  the  remnants  of  bar 
barism  and  the  intellectual  and  moral  interests  of  man  rise, 
in  estimation,  above  the  merely  sensual,  a  truer  estimate  is 
formed  of  woman's  duties,  and  of  the  measure  of  intellect 
requisite  for  the  proper  discharge  of  them.  Let  any  man  of 
sense  and  discernment  become  the  member  of  a  large  house 
hold,  in  which  a  well-educated  and  pious  woman  is  endeav 
oring  systematically  to  discharge  her  multiform  duties;  let 
him  fully  comprehend  all  her  cares,  difficulties,  apd  perplex 
ities;  and  it  is  probable  he  would  coincide  in  the  opinion 
that  no  statesman  at  the  head  of  a  nation's  affairs  had  more 
frequent  calls  for  wisdom,  firmness,  tact,  discrimination,  pru 
dence,  and  versatility  of  talent,  than  such  a  woman. 


282       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

She  has  a  husband,  to  whose  peculiar  tastes  and  habits 
she  must  accommodate  herself;  she  has  children,  whose 
health  she  must  guard,  whose  physical  constitutions  she 
must  study  and  develop,  whose  temper  and  habits  she  must 
regulate,  whose  principles  she  must  form,  whose  pursuits  she 
must  guide.  She  has  constantly  changing  domestics,  with 
all  varieties  of  temper  and  habits,  whom  she  must  govern, 
instruct,  and  direct ;  she  is  required  to  regulate  the  finances 
of  the  domestic  state,  and  constantly  to  adapt  expenditures 
to  the  means  and  to  the  relative  claims  of  each  department. 
She  has  the  direction  of  the  kitchen,  where  ignorance,  for- 
getfulness,  and  awkwardness,  are  to  be  so  regulated  that  the 
various  operations  shall  each  start  at  the  right  time,  and  all 
be  in  completeness  at  the  same  given  hour.  She  has  the 
claims  of  society  to  meet,  visits  to  receive  and  return,  and 
the  duties  of  hospitality  to  sustain.  She  has  the  poor  to  re 
lieve  ;  benevolent  societies  to  aid ;  the  schools  of  her  chil 
dren  to  inquire  and  decide  about;  the  care  of  the  sick  and 
the  aged ;  the  nursing  of  infancy ;  and  the  endless  miscel 
lany  of  odd  items  constantly  recurring  in  a  large  family. 

Surely  it  is  a  pernicious  and  mistaken  idea  that  the  duties 
which  tax  a  woman's  mind  are  petty,  trivial,  or  unworthy  of 
the  highest  grade  of  intellect  and  moral  worth.  Instead  of 
allowing  this  feeling,  every  woman  should  imbibe,  from  ear 
ly  youth,  the  impression  that  she  is  in  training  for  the  dis 
charge  of  the  most  important,  the  most  difficult,  and  the 
most  sacred  and  interesting  duties  that  can  possibly  employ 
the  highest  intellect.  She  ought  to  feel  that  her  station 
and  responsibilities  in  the  great  drama  of  life  are  second  to 
none,  either  as  viewed  by  her  Maker  or  in  the  estimation  of 
all  minds  whose  judgment  is  most  worthy  of  respect. 

She  who  is  the  mother  and  housekeeper  in  a  large  family 
is  the  sovereign  of  an  empire,  demanding  more  varied  cares, 
and  involving  more  difficult  duties,  than  are  really  exacted 
of  her  who  wears  a  crown  and  professedly  regulates  the  in 
terests  of  the  greatest  nation  on  earth. 

There  is  no  one  thing  more  necessary  to  a  housekeeper, 
in  performing  her  varied  duties,  than  a  habit  of  system  and 
order;  and  yet  the  peculiarly  desultory  nature  of  women's 


HABITS    OF    SYSTEM   AND    OEDEE.  283 

pursuits,  and  the  embarrassments  resulting  from  the  state 
of  domestic  service  in  this  country,  render  it  very  difficult 
to  form  such  a  habit.  But  it  is  sometimes  the  case  that 
women  who  could  and  would  carry  forward  a  systematic 
plan  of  domestic  economy  do  not  attempt  it,  simply  from  a 
want  of  knowledge  of  the  various  modes  of  introducing  it. 
It  is  with  reference  to  such  that  various  modes  of  securing 
system  and  order,  which  the  writer  has  seen  adopted,  will  be 
pointed  out. 

A  wise  economy  is  nowhere  more  conspicuous  than  in  a 
systematic  apportionment  of  time  to  diiferent  pursuits. 
There  are  duties  of  a  religious,  intellectual,  social,  and  do 
mestic  nature,  each  fraving  different  relative  claims  on  at 
tention.  Unless  a  person  has  some  general  plan  of  appor 
tioning  these  claims,  some  will  intrench  on  others,  and 
some,  it  is  probable,  'will  be  entirely  excluded.  Thus  some 
find  religious,  social,  and  domestic  duties  so  numerous,  that 
no  time  is  given  to  intellectual  improvement.  Others  find 
either  social,  or  benevolent,  or  religious  interests  excluded 
by  the  extent  and  variety  of  other  engagements. 

It  is  wise,  therefore,  for  all  persons  to  devise  a  systematic 
plan  which  they  will  at  least  keep  in  view  and  aim  to  ac 
complish,  and  by  which  a  proper  proportion  of  time  shall 
be  secured  for  all  the  duties  of  life. 

In  forming  such  a  plan,  every  woman  must  accommodate 
herself  to  the  peculiarities  of  her  situation.  If  she  has  a 
large  family  and  a  small  income,  she  must  devote  far  more 
time  to  tne  simple  duty  of  providing  food  and  raiment  than 
would  be  right  were  she  in  affluence,  and  with  a  small 
family.  It  is  impossible,  therefore,  to  draw  out  any  general 
plan  which  all  can  adopt.  But  there  are  some  general  prin 
ciples,  which  ought  to  be  the  guiding  rules,  when  a  woman 
arranges  her  domestic  employments.  These  principles  are 
to  be  based  on  Christianity,  which  teaches  us  to  "seek  first 
the  kingdom  of  God,"  and  to  deem  food,  raiment,  and  the 
conveniences  of  life  as  of  secondary  account.  Every  wom 
an,  then,  ought  to  start  with  the  assumption  that  the  moral 
and  religious  interests  of  her  family  are  of  more  consequence 
than  any  worldly  concern,  and  that,  whatever  else  may  be 


284       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

sacrificed,  these  shall  be  the  leading  object,  in  all  her  'ar 
rangements,  in  respect  to  time,  money,  and  attention. 

It  is  also  one  of  the  plainest  requisitions  of  Christianity, 
that  we  devote  some  of  our  time  and  efforts  to  the  comfort 
and  improvement  of  others.  There  is  no  duty  so  constantly 
enforced,  both  in  the  Old  and  New  Testament,  as  that  of 
charity,  in  dispensing  to  those  who  are  destitute  of  the  bless 
ings  we  enjoy.  In  selecting  objects  of  charity,  the  same 
rule  applies  to  others  as  to  ourselves ;  their  moral  and  re 
ligious  interests  are  of  the  highest  moment,  and  for  them,  as 
well  as  for  ourselves,  we  are  to  "  seek  first  the  kingdom  of 
God." 

Another  general  principle  is,  that  "our  intellectual  and 
social  interests  are  to  be  preferred  to  the  mere  gratification 
of  taste  or  appetite.  A  portion  of  time,  therefore,  must  be 
devoted  to  the  cultivation  of  the  intellect  and  the  social  af 
fections. 

Another  is,  that  the  mere  gratification  of  appetite  is  to 
be  placed  last  in  our  estimate ;  so  that  when  a  question 
arises  as  to  which  shall  be  sacrificed,  some  intellectual, 
moral,  or  social  advantage,  or  some  gratification  of  sense,  we 
should  invariably  sacrifice  the  last. 

As  health  is  indispensable  to  the  discharge  of  every  duty, 
nothing  which  sacrifices  that  blessing  is  to  be  allowed  in  or 
der  to  gain  any  other  advantage  or  enjoyment.  There  are 
emergencies  when  it  is  right  to  risk  health  and  life  to  save 
ourselves  and  others  from  greater  evils;  but  these  are  ex 
ceptions,  which  do  not  militate  against  the  general  rule. 
Many  persons  imagine  that  if  they  violate  the  laws  of  health 
in  order  to  attend  to  religious  or  domestic  duties,  they  are 
guiltless  before  God.  But  such  greatly  mistake.  We  di 
rectly  violate  the  law,  "  Thou  shalt  not  kill,"  when  we  do 
what  tends  to  risk  or  shorten  our  own  life.  The  life  and 
happiness  of  all  his  creatures  are  dear  to  our  Creator ;  and 
he  is  as  much  displeased  when  we  injure  our  own  interests 
as  when  we  injure  those  of  others.  The  idea,  therefore,  that 
we  are  excusable  if  we  harm  no  one  but  ourselves,  is  false 
and  pernicious.  These,  then,  are  some  general  principles  to 
guide  a  woman  in  systematizing  her  duties, and  pursuits. 


HABITS    OF   SYSTEM   AND    OEDEE.  285 

The  Creator  of  all  things  is  a  Being  of  perfect  system  and 
order ;  and,  to  aid  us  in  our  duty  in  this  respect,  he  has  di 
vided  our  time  by  a  regularly  returning  day  of  rest  from 
worldly  business.  In  following  this  example,  the  interven 
ing  six  days  may  be  subdivided  to  secure  similar  benefits. 
In  doing  this,  a  certain  portion  of  time  must  be  given  to 
procure  the  means  of  livelihood,  and  for  preparing  food,  rai 
ment,  and  dwellings.  To  these  objects  some  must  devote 
more,  and  others  less,  attention.  The  remainder  of  time  not 
necessarily  thus  employed  might  be  divided  somewhat  in 
this  manner:  The  leisure  of  two  afternoons  and  evenings 
could  be  devoted  to  religious  and  benevolent  objects,  such 
as  religious  meetings,  charitable  associations,  school  visiting, 
and  attention  to  the  sick  and  poor.  The  leisure  of  two  oth 
er  days  might  be  devoted  to  intellectual  improvement  and 
the  pursuits  of  taste.  The  leisure  of  another  day  might  be 
devoted  to  social  enjoyments,  in  making  or  receiving  visits; 
and  that  of  another,  to  miscellaneous  domestic  pursuits,  not 
included  in  the  other  particulars. 

It  is  probable  that  few  persons  could  carry  out  such  an 
arrangement  very  strictly;  but  every  one  can  make  a  sys 
tematic  apportionment  of  time,  and  at  least  aim  at  accom 
plishing  it ;  and  they  can  also  compare  with  such  a  general 
outline  the  time  which  they  actually  devote  to  these  differ 
ent  objects,  for  the  purpose  of  modifying  any  mistaken  pro 
portions. 

Without  attempting  any  such  systematic  employment  of 
time,  and  carrying  it  out,  so  far  as  they  can  control  circum 
stances,  most  women  are  rather  driven  along  by  the  daily 
occurrences  of  life ;  so  that,  instead  of  being  the  intelligent 
regulators  of  their  own  time,  they  are  the  mere  sport  of  cir 
cumstances.  There  is  nothing  which  so  distinctly  marks  the 
difference  between  weak  and  strong  minds  as  the  question 
whether  they  control  circumstances  or  circumstances  control 
them. 

It  is  very  much  to  be  feared  that  the  apportionment  of 
time  actually  made  by  most  women  exactly  inverts  the  or 
der  required  by  reason  and  Christianity.  Thus  the  furnish 
ing  a  needless  variety  of  food,  the  conveniences  of  dwell- 


286       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

ings,  and  the  adornments  of  dress,  often  take  a  larger  por 
tion  of  time  than  is  given  to  any  other  object.  Next  after 
this  comes  intellectual  improvement ;  and  last  of  all,  benev 
olence  and  religion. 

It  may  be  urged  that  it  is  indispensable  for  most  persons 
to  give  more  time  to  earn  a  livelihood,  and  to  prepare  food, 
raiment,  and  dwellings,  than  to  any  other  object.  But  it 
may  be  asked,  how  much  of  the  time  devoted  to  these  ob 
jects  is  employed  in  preparing  varieties  of  food  not  necessa 
ry,  but  rather  injurious,  and  how  much  is  spent  for  those 
parts  of  dress  and  furniture  not  indispensable,  and  merely 
ornamental?  Let  a  woman  subtract  from  her  domestic  em 
ployments  all  the  time  given  to  pursuits  which  are  of  no  use, 
except  as  they  gratify  a  taste  for  ornament,  or  minister  in 
creased  varieties  to  tempt  the  appetite,  and  she  will  find 
that  much  which  she  calls  "  domestic  duty,"  and  which  pre 
vents  her  attention  to  intellectual,  benevolent,  and  religious 
objects,  should  be  called  by  a  very  different  name. 

No  woman  has  a  right  to  give  up  attention  to  the  higher 
interests  of  herself  and  others  for  the  ornaments  of  person 
or  the  gratification  of  the  palate.  To  a  certain  extent,  these 
lower  objects  are  lawful  and  desirable ;  but  when  they  in 
trude  on  nobler  interests,  they  become  selfish  and  degrading. 
Every  woman,  then,  when  employing  her  hands  in  orna 
menting  her  person,  her  children,  or  her  house,  ought  to  cal 
culate  whether  she  has  devoted  as  much  time  to  the  really 
more  important  wants  of  herself  and  others.  If  she  has  jiot, 
she  may  know  that  she  is  doing  wrong,  and  that  her  system 
or  apportioning  her  time  and  pursuits  should  be  altered. 

Some  persons  endeavor  to  systematize  their  pursuits  by 
apportioning  them  to  particular  hours  of  each  day.  For  ex 
ample,  a  certain  period  before  breakfast  is  given  to  devo 
tional  duties;  after  breakfast,  certain  hours  are  devoted  to 
exercise  and  domestic  employments;  other  hours, to  sewing, 
or  reading,  or  visiting;  and  others,  to  benevolent  duties. 
But  in  most  cases  it  is  more  difficult  to  systematize  the 
hours  of  each  day  than  it  is  to  secure  some  regular  division 
of  the  week. 

In  regard  to  the  minutiae  of  family  work,  the  writer  has 


HABITS    OF   SYSTEM   AND    OEDEE.  287 

known  the  following  methods  to  be  adopted.  Monday,  with 
some  of  the  best  housekeepers,  is  devoted  to  preparing  for 
the  labors  of  the  week.  Any  extra  cooking,  the  purchasing 
of  articles  to  be  used  during  the  week,  the  assorting  of 
clothes  for  the  wash,  and  mending  such  as  would  otherwise 
be  injured — these,  and  similar  items,  belong  to  this  day. 
Tuesday  is  devoted  to  washing,  and  Wednesday  to  ironing. 
On  Thursday,  the  ironing  is  finished  ofi",  the  clothes  are  fold 
ed  and  put  away,  and  all  articles  which  need  mending  are 
put  in  the  mending-basket  and  attended  to.  Friday  is  de 
voted  to  sweeping  and  house-cleaning.  On  Saturday,  and 
especially  the  last  Saturday  of  every  month,  every  depart 
ment  is  put  in  order;  the  casters  and  table  furniture  are 
regulated,  the  pantry  and  cellar  inspected,  the  trunks,  draw 
ers,  and  closets  arranged,  and  every  thing  about  the  house 
put  in  order  for  Sunday.  By  this  regular  recurrence  of  a 
particular  time  for  inspecting  every  thing,  nothing  is  forgot 
ten  till  ruined  by  neglect. 

Another  mode  of  systematizing  relates  to  providing  prop 
er  supplies  of  conveniences,  and  proper  places  in  which  to 
keep  them.  Thus,  some  ladies  keep  a  large  closet,  in  which 
are  placed  the  tubs,  pails,  dippers,  soap -dishes,  starch,  blu 
ing,  clothes-lines,  clothes-pins,  and  every  other  article  used 
in  washing ;  and  in  the  same,  or  another  place,  is  kept  every 
convenience  for  ironing.  In  the  sewing  department,  a  trunk, 
with  suitable  partitions,  is  provided,  in  which  are  placed, 
each  in  its  proper  place,  white  thread  of  all  sizes,  colored 
thread,  yarns  for  mending,  colored  and  black  sewing-silks 
and  twist,  tapes  and  bobbins  of  all  sizes,  white  and  colored 
welting-cords,  silk  braids  and  cords,  needles  of  all  sizes,  pa 
pers  of  pins,  remnants  of  linen  and  colored  cambric,  a  supply 
of  all  kinds  of  buttons  used  in  the  family,  black  and  white 
hooks  and  eyes,  a  yard-measure,  and  all  the  patterns  used  in 
cutting  and  fitting.  These  are  done  up  in  separate  parcels, 
and  labeled.  In  another  trunk,  or  in  a  piece-bag,  such  as 
has  been  previously  described,  are  kept  all  pieces  used  in 
mending,  arranged  in  order.  A  trunk  like  the  first  men 
tioned  will  save  many  steps,  and  often  much  time  and  per 
plexity  ;  while  by  purchasing  articles  thus  by  the  quantity, 


288       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

they  come  much  cheaper  than  if  bought  in  little  portions  as 
they  are  wanted.  Such  a  trunk  should  be  kept  locked,  and 
a  smaller  supply  for  current  use  retained  in  a  work-basket.  . 

A  full  supply  of  all  conveniences  in  the  kitchen  and  cel 
lar,  and  a  place  appointed  for  each  article,  very  much  facili 
tate  domestic  labor.  For  want  of  this,  much  vexation  and 
loss  of  time  is  occasioned  while  seeking  vessels  in  use,  or  in 
cleansing  those  employed  by  different  persons  for  various 
purposes.  It  would  be  far  better  for  a  lady  to  give  up  some 
expensive  article  in  the  parlor,  and  apply  the  money  thus 
saved  for  kitchen  conveniences,  than  to  have  a  stinted  sup 
ply  where  the  most  labor  is  to  be  performed.  If  our  coun 
trywomen  would  devote  more  attention  to  comfort  and  con 
venience,  and  less  to  show,  it  would  be  a  great  improvement. 
Expensive  mirrors  and  pier-tables  in  the  parlor,  and  an  un- 
painted,  gloomy,  ill-furnished  kitchen,  not  unfrequently  are 
found  tinder  the  same  roof. 

Another  important  item  in  systematic  economy  is,  the  ap 
portioning  of  regular  employment  to  the  various  members 
of  a  family.  If  a  housekeeper  can  secure  the  co-operation 
of  all  her  family,  she  will  find  that  "  many  hands  make  light 
work."  There  is  no  greater  mistake  than  in  bringing  up 
children  to  feel  that  they  must  be  taken  care  of  and  waited 
on  by  others,  without  any  corresponding  obligations  on  their 
part.  The  extent  to  which  young  children  can  be  made 
useful  in  a  family  would  seem  surprising  to  those  who  have 
never  seen  a  systematic  and  regular  plan  for  utilizing  their 
services.  The  writer  has  been  in  a  family  where  a  little 
girl  of  eight  or  nine  years  of  age  washed  and  dressed  her 
self  and  young  brother,  and  made  their  small  beds,  before 
breakfast ;  set  and  cleared  all  the  tables  for  meals,  with  a 
little  help  from  a  grown  person  in  moving  tables  and  spread 
ing  cloths;  while  all  the  dusting  of  parlors  and  chambers 
was  also  neatly  performed  by  her.  A  brother  of  ten  years 
old  brought  in  and  piled  all  the  wood  used  in  the  kitchen 
and  parlor,  brushed  the  boots  and  shoes,  went  on  errands, 
and  took  all  the  care  of  the  poultry.  They  were  children 
whose  parents  could  afford  to  hire  servants  to  do  this,  but 
who  chose  to  have  their  children  grow  up  healthy  and  in- 


HABITS    OF   SYSTEM   AND    ORDEK.  289 

dustrious,  while  proper  instruction,  system,  and  encourage 
ment,  made  these  services  rather  a  pleasure  than  otherwise 
to  the  children. 

Some  parents  pay  their  children  for  such  services ;  but 
this  is  hazardous,  as  tending  to  make  them  feel  that  they 
are  not  bound  to  be  helpful  without  pay,  and  also  as  tend- 
ing  to  produce  a  hoarding,  money -making  spirit.  But 
where  children  have  no  hoarding  propensities,  and  need  to 
acquire  a  sense  of  the  value  of  property,  it  may  be  well  to 
let  them  earn  money  for  some  extra  services  rather  as  a  fa 
vor.  When  this  is  done,  they  should  be  taught  to  spend  it 
for  others  as  well  as  for  themselves;  and  in  this  way  a 
generous  and  liberal  spirit  will  be  cultivated. 

There  are  some  mothers  who  take  pains  to  teach  their 
boys  most  of  the  domestic  arts  which  their  sisters  learn. 
The  writer  has  seen  boys  mending  their  own  garments,  and 
aiding  their  mother  or  sisters  in  the  kitchen,  with  great 
skill  and  adroitness ;  and  at  an  early  age  they  usually  very 
much  relish  joining  in  such  occupations.  The  sons  of  such 
mothers,  in  their  college  life,  or  in  roaming  about  the  world, 
or  in  nursing  a  sick  wife  or  infant,  find  occasion  to  bless  the 
forethought  and  kindness  which  prepared  them  for  such 
emergencies.  Few  things  are  in  worse  taste  than  for  a  man 
needlessly  to  busy  himself  in  women's  work  ;  and  yet  a  man 
never  appears  in  a  more  interesting  attitude  than  when,  by 
skill  in  such  matters,  he  can  save  a  mother  or  wife  from  care 
and  suffering.  The  more  a  boy  is  taught  to  use  his  hands 
in  every  variety  of  domestic  employment,  the  more  his  fac 
ulties,  both  of  mind  and  body,  are  developed ;  for  mechan 
ical  pursuits  exercise  the  intellect  as  well  as  the  hands. 
The  early  training  of  New-England  boys,  in  which  they 
turn  their  hand  to  almost  every  thing,  is  one  great  reason 
of  the  quick  perceptions,  versatility  of  mind,  and  mechan 
ical  skill,  for  which  that  portion  of  our  countrymen  is  distin 
guished. 

It  is  equally  important  that  young  girls  should  be  taught 
to  do  some  species  of  handicraft  that  generally  is  done  by 
men,  and  especially  with  reference  to  the  frequent  emigra 
tion  to  new  territories  where  well- trained  mechanics  are 

13 


290       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

scarce.  To  hang  wall-paper,  repair  locks,  glaze  windows, 
and  mend  various  household  articles,  require  a  skill  in  the 
use  of  tools  which  every  young  girl  should  acquire.  If  she 
never  has  any  occasion  to  apply  this  knowledge  and  skill  by 
her  own  hands,  she  will  often  find  it  needful  in  directing  and 
superintending  incompetent  workmen. 

The  writer  has  known  one  mode  of  systematizing  the  aid 
of  the  older  children  in  a  family,  which,  in  some  cases  of 
very  large  families,  it  may  be  well  to  imitate.  In  the  case 
referred  to,  when  the  oldest  daughter  was  eight  or  nine 
years  old,  an  infant  sister  was  given  to  her  as  her  special 
charge.  She  tended  it,  made  and  mended  its  clothes,  taught 
it  to  read,  and  was  its  nurse  and  guardian  through  all  its 
childhood.  Another  infant  was  given  to  the  next  daughter, 
and  thus  the  children  wrere  all  paired  in  this  interesting  re 
lation.  In  addition  to  the  relief  thus  afforded  to  the  moth 
er,  the  elder  children  were  in  this  way  qualified  for  their  fu 
ture  domestic  relations,  and  both  older  and  younger  bound 
to  each  other  by  peculiar  ties  of  tenderness  and  gratitude. 

In  offering  these  examples  of  various  modes  of  systematiz 
ing,  one  suggestion  may  be  worthy  of  attention.  It  is  not 
unfrequently  the  case  that  ladies  who  find  themselves  cum 
bered  with  oppressive  cares,  after  reading  remarks  on  the 
benefits  of  system,  immediately  commence  the  task  of  ar 
ranging  their  pursuits  with  great  vigor  and  hope.  They  di 
vide  the  day  into  regular  periods,  and  give  each  hour  its 
duty ;  they  systematize  their  work,  and  endeavor  to  bring 
every  thing  into  a  regular  routine.  But  in  a  short  time 
they  find  themselves  baffled,  discouraged,  and  disheartened, 
and  finally  relapse  into  their  former  desultory  ways,  in  a 
sort  of  resigned  despair. 

The  difficulty  in  such  cases"  is,  that  they  attempt  too 
much  at  a  time.  There  is  nothing  which  so  much  depends 
upon  habit  as  a  systematic  mode  of  performing  duty ;  and 
where  no  such  habit  has  been  formed,  it  is  impossible  for  a 
novice  to  start  at  once  into  a  universal  mode  of  system 
atizing,  which  none  but  an  adept  could  carry  through.  The 
only  way  for  such  persons  is  to  begin  with  a  little  at  a  time. 
Let  them  select  some  three  or  four  things,  and  resolutely  at- 


HABITS    OF   SYSTEM   AND    ORDER.  291 

tempt  to  conquer  at  these  points.  In  time,  a  habit  will  be 
formed  of  doing  a  few  things  at  regular  periods,  and  in  a 
systematic  way.  Then  it  will  be  easy  to  add  a  few  more ; 
and  thus,  by  a  gradual  process,  the  object  can  be  secured, 
which  would  be  vain  to  attempt  by  a  more  summary  course. 

Early  rising  is  almost  an  indispensable  condition  to  suc 
cess  in  such  an  effort ;  but  where  a  woman  lacks  either  the 
health  or  the  energy  to  secure  a  period  for  devotional  duties 
before  breakfast,  let  her  select  that  hour  of  the  day  in  which 
she  will  be  least  liable  to  interruption,  and  let  her  then  seek 
strength  and  wisdom  from  the  only  true  Source.  At  this 
time  let  her  take  a  pen,  and  make  a  list  of  all  the  things 
which  she  considers  as  duties.  Then  let  a  calculation  be 
made  whether  there  be  time  enough,  in  the  day  or  the  week, 
for  all  these  duties.  If  there  be  not,  let  the  least  important 
be  stricken  from  the  list,  as  not  being  duties,  and  therefore 
to  be  omitted.  In  doing  this,  let  a  woman  remember  that, 
though  "  what  we  shall  eat,  and  what  we  shall  drink,  and 
wherewithal  we  shall  be  clothed,"  are  matters  requiring  due 
attention,  they  are  very  apt  to  obtain  a  wrong  relative  im 
portance,  while  intellectual,  social,  and  moral  interests  re 
ceive  too  little  regard. 

In  this  country,  eating,  dressing,  and  household  furniture 
and  ornaments,  take  far  too  large  a  place  in  the  estimate  of 
relative  importance;  and  it  is  probable  that  most  women 
could  modify  their  views  and  practice  so  as  to  come  nearer 
.to  the  Saviour's  requirements.  No  woman  has  a  right  to 
put  a  stitch  of  ornament  on  any  article  of  dress  or  furniture, 
or  to  provide  one  superfluity  in  food,  until  she  is  sure  she 
can  secure  time  for  all  her  social,  intellectual,  benevolent, 
and  religious  duties.  If  a  woman  will  take  the  trouble  to 
make  such  a  calculation  as  this,  she  will  usually  find  that 
she  has  time  enough  to  perform  all  her  duties  easily  "and 
well. 

It  is  impossible  for  a  conscientious  woman  to  secure  that 
peaceful  mind  and  cheerful  enjoyment  of  life  which  all 
should  seek,  who  is  constantly  finding  her  duties  jarring 
with  each  other,  and  much  remaining  undone  which  she 
feels  that  she  ought  to  do.  In  consequence  of  this,  there 


292       TUE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

will  be  a  secret  uneasiness  which  will  throw  a  shade  over 
the  whole  current  of  life,  never  to  be  removed  till  she  so 
efficiently  defines  and  regulates  her  duties  that  she  can  ful 
fill  them  all. 

And  here  the  writer  would  urge  upon  young  ladies  the 
importance  of  forming  habits  of  system  while  unembarrassed 
with  those  multiplied  cares  which  will  make  the  task  so 
much  more  difficult  and  hopeless.  Every  young  lady  can 
systematize  her  pursuits,  to  a  certain  extent.  She  can  have 
a  particular  day  for  mending  her  wardrobe,  and  for  arran 
ging  her  trunks,  closets,  and  drawers.  She  can  keep  her 
work-basket,  her  desk  at  school,  and  all  her  other  conven 
iences,  in  their  proper  places  and  in  regular  order.  She  can 
have  regular  periods  for  reading,  walking,  visiting,  study, 
and  domestic  pursuits.  And  by  following  this  method  in 
youth,  she  will  form  a  taste  for  regularity  and  a  habit  of 
system  which  will  prove  a  blessing  to  her  through  life. 


HEALTH    OF   MIND.  293 


CHAPTER  XVI. 

HEALTH     OF     MIND. 

THERE  is  such  an  intimate  connection  between  the  body 
and  mind,  that  the  health  of  one  can  not  be  preserved  with 
out  a  proper  care  of  the  other.  And  it  is  from  a  neglect  of 
this  principle  that  some  of  the  most  exemplary  and  consci 
entious  persons  in  the  world  suffer  a  thousand  mental  ago 
nies  from  a  diseased  state  of  body,  while  others  ruin  the 
health  of  the  body  by  neglecting  the  proper  care  of  the 
mind. 

When  the  mind  is  excited  by  earnest  intellectual  effort,  or 
by  strong  passions,  the  blood  rushes  to  the  head  and  the 
brain  is  excited.  Sir  Astley  Cooper  records  that,  in  exam 
ining  the  brain  of  a  young  man  who  had  lost  a  portion  of 
his  skull,  whenever  "  he  was  agitated  by  some  opposition  to 
his  wishes,"  "  the  blood  was  sent  with  increased  force  to  his 
brain,"  and  the  pulsations  "  became  frequent  and  violent." 
The  same  effect  was  produced  by  any  intellectual  effort ; 
and  the  flushed  countenance  which  attends  earnest  study  or 
strong  emotions  of  interest  of  any  kind,  is  an  external  indi 
cation  of  the  suffused  state  of  the  brain  from  such  causes. 

In  exhibiting  the  causes  which  injure  the  health  of  the 
mind,  we  shall  find  them  to  be  partly  physical,  partly  intel 
lectual,  and  partly  moral. 

The  first  cause  of  mental  disease  and  suffering  is  not  un- 
frequently  in  the  want  of  a  proper  supply  of  duly  oxygen 
ized  blood.  It  has  been  shown  that  the  blood,  in  passing 
through  the  lungs,  is  purified  by  the  oxygen  of  the  air  com 
bining  with  the  superabundant  hydrogen  arid  carbon  of  the 
venous  blood,  thus  forming  carbonic  acid  and  water,  which 
are  expired  into  the  atmosphere.  Every  pair  of  lungs  is 
constantly  withdrawing  from  the  surrounding  atmosphere 
its  healthful  principle,  and  returning  one  which  is  injurious 
to  human  life. 


294  THE    HOUSEKEEPER   AND    HEALTHKEEPER. 

When,  by  confinement  and  this  process,  the  air  is  deprived 
of  its  appropriate  supply  of  oxygen,  the  purification  of  the 
blood  is  interrupted,  and  it  passes,  without  being  properly 
prepared,  into  the  brain,  producing  languor,  restlessness,  and 
inability  to  exercise  the  intellect  and  feelings.  Whenever, 
therefore,  persons  sleep  in  a  close  apartment,  or  remain  for  a 
length  of  time  in  a  crowded  or  ill-ventilated  room,  a  most 
pernicious  influence  is  exerted  on  the  brain,  and,  through 
this,  on  the  mind.  A  person  who  is  often  exposed  to  such 
influences  can  never  enjoy  that  elasticity  and  vigor  of  mind 
which  is  .one  of  the  chief  indications  of  its  health.  This  is 
the  reason  why  all  rooms  for  religious  meetings,  and  all 
school-rooms  and  sleeping  apartments,  should  be  so  contrived 
as  to  secure  a  constant  supply  of  fresh  air  from  without. 
The  minister  who  preaches  in  a  crowded  and  ill-ventilated 
apartment  loses  much  of  his  power  to  feel  and  to  speak, 
while  the  audience  are  equally  reduced  in  their  capability  of 
attending.  The  teacher  who  confines  children  in  a  close 
apartment  diminishes  their  ability  to  study,  or  to  attend  to 
instructions.  And  the  person  who  habitually  sleeps  in  a 
close  room  impairs  mental  energy  in  a  similar  degree.  It  is 
not  unfrequently  the  case  that  depression  of  spirits  and  stu 
por  of  intellect  are  occasioned  solely  by  inattention  to  this 
subject. 

Another  cause  of  mental  disease  is  the  excessive  exercise 
of  the  intellect  or  feelings.  If  the  eye  is  taxed  beyond  its 
strength  by  protracted  use,  its  blood-vessels  become  gorged, 
and  the  bloodshot  appearance  warns  of  the  excess  and  the 
need  of  rest.  The  brain  is  affected  in  a  similar  manner  by 
excessive  use,  though  the  suffering  and  inflamed  organ  can 
not  make  its  appeal  to  the  eye.  But  there  are  some  indica 
tions  which  ought  never  to  be  misunderstood  or  disregard 
ed.  In  cases  of  pupils  at  school  or  at  college,  a  diseased 
state,  from  over  -  action,  is  often  manifested  by  increased 
clearness  of  mind,  and  temporary  ease  and  vigor  of  mental 
action.  In  one  instance,  known  to  the  writer,  a  most  exem 
plary  and  industrious  pupil,  anxious  to  improve  every  hour, 
and  ignorant  or  unmindful  of  the  laws  of  health,  first  mani 
fested  the  diseased  state  of  her  brain  and  mind  by  demands 


HEALTH    OF   MIND.  295 

for  more  studies,  and  a  sudden  and  earnest  activity  in  plan 
ning  modes  of  improvement  for  herself  and  others.  When 
warned  of  her  danger,  she  protested  that  she  never  was  bet 
ter  in  her  life  ;  that  she  took  regular  exercise  in  the  open  air, 
went  to  bed  in  season,  slept  soundly,  and  felt  perfectly  well ; 
that  her  mind  was  never  before  so  bright  and  clear,  and 
study  never  so  easy  and  delightful.  And  at  this  time  she 
was  on  the  verge  of  derangement,  from  which  she  was  saved 
only  by  an  entire  cessation  of  all  intellectual  efforts. 

A  similar  case  occurred,  under  the  eye  of  the  writer,  from 
overexcited  feelings.  It  was  during  a  time  of  unusual  re 
ligious  interest  in  the  community,  and  the  mental  disease 
was  first  manifested  by  the  pupil  bringing  her  hymn-book 
or  Bible  to  the  class-room,  and  making  it  her  constant  re 
sort  in  every  interval  of  school  duty.  It  finally  became  im 
possible  to  convince  her  that  it  was  her  duty  to  attend  to 
any  thing  else;  her  conscience  became  morbidly  sensitive, 
her  perceptions  indistinct,  her  deductions  unreasonable;  and 
nothing  but  entire  change  of  scene  and  exercise,  and  occu 
pation  of  her  mind  by  amusement,  saved  her.  When  the 
health  of  the  brain  was  restored,  she  found  that  she  could 
attend  to  the  "one  thing  needful,"  not  only  without  inter 
ruption  of  duty  or  injury  to  health,  but  rather  so  as  to  pro 
mote  both.  Clergymen  and  teachers  need  most  carefully  to 
notice  and  guard  against  the  dangers  here  alluded  to. 

Any  such  attention  to  religion  as  prevents  the  perform 
ance  of  daily  duties  an&  needful  relaxation  is  dangerous,  and 
tends  to  produce  such  a  state  of  the  brain  as  makes  it  im 
possible  to  feel  or  judge  correctly.  And  when  any  morbid 
and  unreasonable  pertinacity  appears,  much  exercise  and 
engagement  in  other  interesting  pursuits  should  be  urged, 
as  the  only  mode  of  securing  the  religious  benefits  aimed  at. 
And  whenever  any  mind  is  oppressed  with  care,  anxiety,  or 
sorrow,  the  amount  of  active  exercise  in  the  fresh  air  should 
be  greatly  increased,  that  the  action  of  the  muscles  may 
withdraw  the  blood  which,  in  such  seasons,  is  constantly 
tending  too  much  to  the  brain.  At  the  same  time,  innoqent 
and  healthful  amusement  should  be  urged  as  a  duty. 

There  has  been  a  most  appalling  amount  of  suffering,  de- 


296  THE    HOUSEKEEPER   AND   HEALTHKEEPEK. 

rangement,  disease,  and  death,  occasioned  by  a  want  of  at 
tention  to  this  subject,  in  teachers  and  parents.  Uncommon 
precocity  in  children  is  usually  the  result  of  an  unhealthy 
state  of  the  brain;  and  in  such  cases  medical  men  would 
now  direct  that  the  wonderful  child  should  be  deprived  of 
all  books  and  study,  and  turned  to  play  out  in  the  fresh  air. 
Instead  of  this,  parents  frequently  add  fuel  to  the  fever  of 
the  brain,  by  supplying  constant  mental  stimulus,  until  the 
victim  finds  refuge  in  idiocy  or  an  early  grave.  Where  such 
fatal  results  do  not  occur,  the  brain  in  many  cases  is  so 
weakened  that  the  prodigy  of  infancy  sinks  below  the  medi 
um  of  intellectual  powers  in  after-life. 

In  our  colleges,  too,  many  of  the  most  promising  minds 
sink  to  an  early  grave,  or  drag  out  a  miserable  existence, 
from  this  same  cause.  And  it  is  an  evil  as  yet  little  allevi 
ated  by  the  increase  of  physiological  knowledge.  Every 
college  and  professional  school,  and  every  seminary  for 
young  ladies,  needs  a  medical  man  or  woman,  not  only  to 
lecture  on  physiology  and  the  laws  of  health,  but  empowered 
by  official  capacity  to  investigate  the  case  of  every  pupil, 
and,  by  authority,  to  enforce  such  a  course  of  study,  exercise, 
and  repose  as  the  physical  system  requires.  The  writer  has 
found  by  experience  that  in  a  large  institution  there  is  one 
class  of  pupils  who  need  to  be  restrained  by  penalties  from 
late  hours  and  excessive  study,  as  much  as  another  class 
need  stimulus  to  industry. 

Under  the  head  of  excessive  menta1!  action  must  be  placed 
the  indulgence  of  the  imagination  in  novel-reading  and 
"castle-building."  This  kind  of  stimulus,  unless  counter 
balanced  by  physical  exercise,  not  only  wastes  time  and  en 
ergies,  but  undermines  the  vigor  of. the  nervous  system. 
The  imagination  was  designed  by  our  wise  Creator  as  a 
charm  and  stimulus  to  animate  to  benevolent  activity,  and 
its  perverted  exercise  seldom  fails  to  bring  a  penalty. 

Another  cause  of  mental  disease  is  the  want  of  the  appro 
priate  exercise  of  the  various  faculties  of  the  mind.  On  this 
point  Dr.  Combe  remarks :  "  We  have  seen  that,  by  disuse, 
muscles  become  emaciated,  bone  softens,  blood-vessels  are 
obliterated,  and  nerves  lose  their  characteristic  structure. 


HEALTH    OF   MIND.  297 

The  brain  is  no  exception  to  this  general  rule.  The  tone  of 
it  is  also  impaired  by  permanent  inactivity,  and  it  becomes 
less  fit  to  manifest  the  mental  powers  with  readiness  and 
energy."  It  is  "the  withdrawal  of  the  stimulus  necessary 
for  its  healthy  exercise  which  renders  solitary  confinement 
so  severe  a  punishment,  even  to  the  most  daring  minds.  It 
is  a  lower  degree  of  the  same  cause  which  renders  continu 
ous  seclusion  from  society  so  injurious  to  both  mental  and 
bodily  health." 

"  Inactivity  of  intellect  and  of  feeling  is  a  very  frequent 
predisposing  cause  of  every  form  of  nervous  disease.  For 
demonstrative  evidence  of  this  position,  we  have  only  to  look 
at  the  numerous  victims  to  be  found  among  persons  who 
have  no  call  to  exertion  in  gaining  the  means  of  subsistence, 
and  no  objects  of  interest  on  which  to  exercise  their  mental 
faculties,  and  who  consequently  sink  into  a  state  of  mental 
sloth  and  nervous  weakness."  "If  we  look  abroad  upon  so 
ciety,  we  shall  find  innumerable  examples  of  mental  and 
nervous  debility  from  this  cause.  When  a  person  of  some 
mental  capacity  is  confined  for  a  long  time  to  an  unvarying 
round  of  employment  which  affords  neither  scope  nor  stim 
ulus  for  one  half  of  the  faculties,  and,  from  want  of  educa 
tion  or  society,  has  no  external  resources ;  the  mental  pow 
ers,  for  want  of  exercise,  become  blunted,  and  the  perceptions 
slow  and  dull."  "  The  intellect  and  feelings,  not  being  pro 
vided  with  interests  external  to  themselves,  must  either  be 
come  inactive  and  weak,  or  work  upon  themselves  and  be 
come  diseased." 

"  The  most  frequent  victims  of  this  kind  of  predisposition 
are  females  of  the  middle  and  higher  ranks,  especially  those 
of  a  nervous  constitution  and  good  natural  abilities;  but 
who,  from  an  ill-directed  education,  possess  nothing  more 
solid  than  mere  accomplishments,  and  have  no  materials  for 
thought,"  and  no  "  occupation  to  excite  interest  or  demand 
attention."  "  The  liability  of  such  persons  to  melancholy, 
hysteria,  hypochondriasis,  and  other  varieties  of  mental  dis^ 
'  tress,  really  depends  on  a  state  of  irritability  of  the  brain,  in 
duced  by  its  imperfect  exercise." 

These  remarks  of  a  medical  man  illustrate  the  principles 

13* 


298       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

before  indicated — namely,  that  the  demand  of  Christianity, 
that  we  live  to  save  from  eternal  evils  and  promote  the 
highest  and  eternal  happiness  of  our  race,  has  for  its  aim 
not  only  the  general  good,  but  the  highest  happiness  of  the 
individual  in  offering  abundant  exercise  for  all  the  noblest 
faculties. 

A  person  possessed  of  wealth,  who  has  nothing  more  no 
ble  to  engage  attention  than  seeking  personal  enjoyment, 
subjects  the  mental  powers  and  moral  feelings  to  a  degree 
of  inactivity  utterly  at  war  with  health  and  mind.  And  the 
greater  the  capacities,  the  greater  are  the  sufferings  which 
result  from  this  cause.  Any  one  who  has  read  the  misan 
thropic  wailings  of  Lord  Byron  has  seen  the  necessary  result 
of  great  and  noble  powers  bereft  of  their  appropriate  exer 
cise,  and,  in  consequence,  becoming  sources  of  the  keenest 
suffering. 

It  is  this  view  of  the  subject  which  has  often  awakened 
feelings  of  sorrow  and  anxiety  in  the  mind  of  the  writer, 
while  aiding  in  the  development  and  education  of  superior 
feminine  minds  in  the  wealthier  circles.  Not  because  there 
are  not  noble  objects  for  interest  and  effort  abundant,  and 
within  reach  of  such  minds,  but  because  long-established 
custom  has  made  it  seem  so  quixotic  to  the  majority,  even 
of  the  professed  followers  of  Christ,  for  a  woman  of  wealth 
to  practice  any  great  self-denial,  that  few  have  independence 
of  mind  and  Christian  principle  sufficient  to  overcome  such 
an  influence.  The  more  a  mind  has  its  powers  developed, 
the  more  does  it  aspire  and  pine  after  some  object  worthy 
of  its  energies  and  affections ;  and  they  are  commonplace 
and  phlegmatic  characters  who  are  most  free  from  such 
deep-seated  wants.  Many  a  young  woman,  of  fine  genius 
and  elevated  sentiment,  finds  a  charm  in  Lord  Byron's  writ 
ings,  because  they  present  a  glowing  picture  of  what,  to  a 
certain  extent,  must  be  felt  by  every  well-developed  mind 
which  has  no  nobler  object  in  life  than  the  pursuit  of  self- 
gratification. 

If  young  ladies  of  wealth  could  pursue  their  education 
under  the  full  conviction  that  the  increase  of  their  powers 
and  advantages  increased  their  obligations  to  use  all  for  the 


HEALTH    OF   MIND.  299 

great  and  sublime  end  for  which  our  Saviour  toiled  and 
suffered,  and  with  some  plan  of  benevolent  enterprise  in 
view,  what  new  motives  of  interest  would  be  added  to  their 
daily  pursuits  !  And  what  blessed  results  would  follow  to 
our  beloved  country  if  all  well-educated  women  carried  out 
the  principles  of  Christianity  in  the  exercise  of  their  devel 
oped  powers  ! 

The  benevolent  activities  called  forth  in  our  late  dreadful 
war  illustrate  the  blessed  influence  on  character  and  happi 
ness  in  having  a  noble  object  for  which  to  labor  and  suffer. 
In  illustration  of  this  may  be  mentioned  the  experience  of 
one  of  the  noble  women  who,  in  a  sickly  climate  and  fervid 
season,  devoted  herself  to  the  ministries  of  a  military  hospi 
tal.  Separated  from  an  adored  husband,  deprived  of  wonted 
comforts  and  luxuries,  and  toiling  in  humble  and  unwonted 
labors,  she  yet  recalls  this  as  one  of  the  happiest  periods  of 
her  life.  And  it  was  not  the  mere  exercise  of  benevolence 
and  piety  in  ministering  comfort  and  relieving  suffering. 
It  was,  still  more,  the  elevated  enjoyment  which  only  an 
enlarged  and  cultivated  mind  can  attain,  in  the  inspirations 
of  grand  and  far-reaching  results  purchased  by  such  sacrifice 
and  suffering.  It  was  in  aiding  to  save  her  well-loved  coun 
try  from  impending  ruin,  and  to  preserve  to  coming  genera 
tions  the  blessings  of  true  liberty,  self-government,  and  the 
Christian  life  by  which  toils  and  suffering  became  triumphant 


Every  Christian  woman  who  "  walks  by  faith  and  not  by 
sight,"  who  looks  forward  to  the  results  of  self-sacrificing 
labor  for  the  ignorant  and  sinful  as  they  will  enlarge  and 
expand  through  everlasting  ages,  may  rise  to  the  same  ele 
vated  sphere  of  experience  and  happiness. 

On  the  contrary,  the  more  highly  cultivated  the  mind 
devoted  to  mere  selfish  enjoyment,  the  more  are  the  sources 
of  true  happiness  closed,  and  the  soul  left  to  helpless  empti 
ness  and  unrest. 

The  indications  of  a  diseased  mind,  owing  to  the  want 
of  the  proper  exercise  of  its  powers,  are  apathy,  discontent, 
a  restless  longing  for  excitement,  a  craving  for  unattainable 
good,  a  diseased  and  morbid  action  of  the  imagination,  dis- 


300  THE   HOUSEKEEPER    AND    HEALTHKEEPEK. 

satisfaction  with  the  world,  and  factitious  interest  in  trifles 
which  the  mind  feels  to  be  unworthy  of  its  powers.  Such 
minds  sometimes  seek  alleviation  in  exciting  amusements; 
others  resort  to  the  grosser  enjoyments  of  sense.  Oppressed 
with  the  extremes  of  languor,  or  over-excitement,  or  apathy, 
the  body  fails  under  the  wearing  process,  and  adds  new 
causes  of  suffering  to  the  mind.  Such  the  compassionate 
Saviour  calls  to  his  service,  in  the  appropriate  terms,  "  Come 
unto  me,  all  ye  that  labor  and  are  heavy  laden,  and  I  will 
give  you  rest.  Take  my  yoke  upon  you,  and  learn  of  me," 
"  and  ye  shall  find  rest  unto  your  souls." 


CABE    OF  THE   AGED.  301 


CHAPTER  XVII. 

CAEE     OF    THE    AGED. 

ONE  of  the  most  interesting  and  instructive  illustrations 
of  the  design  of  our  Creator,  in  the  institution  of  the  family 
state,  is  the  preservation  of  the  aged  after  their  faculties  de 
cay  and  usefulness  in  ordinary  modes  seems  to  be  ended. 
By  most  persons  this  period  of  infirmities  and  uselessness  is 
anticipated  with  apprehension,  especially  in  the  case  of 
those  who  have  lived  an  active,  useful  life,  giving  largely 
of  service  to  others,  and  dependent  for  most  resources  of 
enjoyment  on  their  own  energies. 

To  lose  the  resources  of  sight  or  hearing,  to  become  feeble 
in  body,  so  as  to  depend  on  the  ministries  of  others,  and 
finally  to  gradually  decay  in  mental  force  and  intelligence, 
to  many  seems  far  worse  than  death.  Multitudes  have 
prayed  to  be  taken  from  this  life  when  their  usefulness  is 
thus  ended. 

But  a  true  view  of  the  design  of  the  family  state,  and  of 
the  ministry  of  the  aged  and  helpless  in  carrying  out  this 
design,  would  greatly  lessen  such  apprehensions,  and  might 
be  made  a  source  of  pure  and  elevated  enjoyment. 

The  Christian  virtues  of  patience  with  the  unreasonable, 
of  self-denying  labor  for  the  weak,  and  of  sympathy  with 
the  afflicted,  are  dependent,  to  a  great  degree,  on  cultivation 
and  habit,  and  these  can  be  gained  only  in  circumstances  de 
manding  the  daily  exercise  of  these  graces.  In  this  aspect, 
continued  life  in  the  aged  and  infirm  should  be  regarded  as 
a  blessing  and  privilege  to  a  family,  especially  to  the  young, 
and  the  cultivation  of  the  graces  that  are  demanded  by  that 
relation  should  be  made  a  definite  and  interesting  part  of 
their  education.  A  few  of  the  methods  to  be  attempted  for 
this  «nd  will  be  suggested. 

In  the  first  place,  the  object  for  which  the  aged  are  pre 
served  in  life,  when  in  many  cases  they  would  rejoice  to  de- 


302       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

part,  should  be  definitely  kept  in  recollection,  and  a  sense 
of  gratitude  and  obligation  be  cultivated.  They  should  be 
looked  up  to  and  treated  as  ministers  sustained  by  our 
Heavenly  Father  in  a  painful  experience,  expressly  for  the 
good  of  those  around  them.  This  appreciation  of  their  min 
istry  and  usefulness  will  greatly  lessen  their  trials,  and  im 
part  consolation.  If,  in  hours  of  weariness  and  infirmity,  they 
wonder  why  they  are  kept  in  a  useless  and  helpless  state  to 
burden  others  around,  they  should  be  assured  that  they  are 
not  useless ;  and  this  not  only  by  word,  but,  better  still,  by 
the  manifestation  of  those  virtues  which  such  opportunities 
alone  can  secure. 

Another  mode  of  cheering  the  aged  is  to  engage  them  in 
the  domestic  games  and  sports  which  unite  the  old  and  the 
young  in  amusement.  Many  a  weary  hour  may  thus  be  en 
livened  for  the  benefit  of  all  concerned.  And  here  will  often 
occur  opportunities  of  self-denying  benevolence  in  relinquish 
ing  personal  pursuits  and  gratification  thus  to  promote  the 
enjoyment  of  the  infirm  and  dependent.  Reading  aloud  is 
often  a  great  source  of  enjoyment  to  those  who  by  age  are 
deprived  of  reading  for  themselves.  So  the  effort  to  gather 
news  of  the  neighborhood  and  impart  it,  is  another  mode  of 
relieving  those  deprived  of  social  gatherings. 

There  is  no  period  in  life  when  those  courtesies  of  good- 
breeding  which  recognize  the  relations  of  superior  and  infe 
rior  should  be  more  carefully  cherished  than  when  there  is 
need  of  showing  them  toward  those  of  advancing  age.  To 
those  who  have  controlled  a  household,  and  still  more  to 
those  who  in  public  life  have  been  honored  and  admired, 
the  decay  of  mental  powers  is  peculiarly  trying,  and  every 
effort  should  be  made  to  lessen  the  trial  by  courteous  atten 
tion  to  their  opinions,  and  by  avoiding  all  attempts  to  con 
trovert  them,  or  to  make  evident  any  weakness  or  fallacy  in 
their  conversation. 

In  regard  to  the  decay  of  bodily  or  mental  faculties,  much 
more  can  be  done  to  prevent  or  retard  them  than  is  gen 
erally  supposed,  and  some  methods  for  this  end  which  have 
been  gained  by  observation  or  experience  will  be  presented. 

As  the  exercise  of  all  our  faculties  tends  to  increase  their 


OAKE    OF   THE    AGED.  303 

power,  unless  it  be  carried  to  excess,  it  is  very  important 
that  the  aged  should  be  provided  with  useful  employment 
suited  to  their  strength  and  capacity.  Nothing  hastens  de 
cay  so  fast  as  to  remove  the  stimulus  of  useful  activity.  It 
should  become  a  study  with  those  who  have  the  care  of  the 
aged  to  interest  them  in  some  useful  pursuit,  and  to  con 
vince  them  that  they  are  in  some  measure  actively  contrib 
uting  to  the  general  welfare.  In  the  country  and  in  fami 
lies  where  the  larger  part  of  the  domestic  labor  is  done 
without  servants,  it  is  very  easy  to  keep  up  an  interest  in 
domestic  industrial  employments.  The  tending  of  a  small 
garden  in  summer,  the  preparation  of  fuel  and  food,  the 
mending  of  household  utensils — these  and  many  other  occu 
pations  of  the  hands  will  keep  alive  activity  and  interest  in 
a  man ;  while  for  women  there  are  still  more  varied  re 
sources.  There  is  nothing  that  so  soon  hastens  decay  and 
lends  acerbity  to  age  as  giving  up  all  business  and  respon 
sibility,  and  every  mode  possible  should  be  devised  to  pre 
vent  this  result. 

As  age  advances,  all  the  bodily  functions  move  more 
slowly,  and  consequently  the  generation  of  animal  heat,  by 
the  union  of  oxygen  and  carbon  in  the  capillaries,  is  in 
smaller  proportion  than  in  the  midday  of  life.  For  this  rea 
son  some  practices,  safe  for  the  vigorous,  must  be  relin 
quished  by  the  aged ;  and  one  of  these  is  the  use  of  the  cold 
bath.  It  has  often  been  the  case  that  rheumatism  has  been 
caused  by  neglect  of  this  caution.  More  than  ordinary  care 
should  be  taken  to  preserve  animal  heat  in  the  aged,  espe 
cially  in  the  hands  and  the  feet. 

In  many  families  will  be  found  an  aged  brother,  or  sister, 
or  other  relative  who  has  no  home,  and  no  claim  to  a  refuge 
in  the  family  circle  but  that  of  kindred.  Sometimes  they 
are,  poor  and  homeless,  for  want  of  a  faculty  for  self-support 
ing  business ;  and  sometimes  they  have  peculiarities  of  per 
son  or  disposition  which  render  their  society  undesirable. 
These  are  cases  where  the  pitying  tenderness  of  the  Saviour 
should  be  remembered,  and  for  his  sake  patient  kindness 
and  tender  care  be  given,  and  he  will  graciously  accept  it 
as  an  offering  of  love  and  duty  to  himself.  "  Inasmuch  as 


304       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

ye  have  done  it  to  the  least  of  these  my  brethren,  ye  have 
done  it  to  me." 

It  is  sometimes  the  case  that  even  parents  in  old  age  have 
had  occasion  to  say,  with  the  forsaken  King  Lear, "  How 
sharper  than  a  serpent's  tooth  it  is  to  have  a  thankless 
child  !"  It  is  right  training  in  early  life  alone  that  will 
save  from  this. 

In  the  opening  of  China  and  the  probable  influx  of  its 
people,  there  is  one  cause  for  congratulation  to  a  nation  that 
is  failing  in  the  virtue  of  reverence.  The  Chinese  are  dis 
tinguished  above  all  other  nations  for  their  respect  for  the 
aged,  and  especially  for  their  reverence  for  aged  parents  and 
conformity  to  their  authority,  even  to  the  last.  This  virtue 
is  cultivated  to  a  degree  that  is  remarkable,  and  has  pro 
duced  singular  and  favorable  results  on  the  national  charac 
ter,  which  it  is  hoped  may  be  imparted  to  the  land  to  which 
they  are  flocking  in  such  multitudes.  For  with  all  their 
peculiarities  of  pagan  philosophy  and  their  Oriental  eccen 
tricities  of  custom  and  practical  life,  they  are  everywhere 
renowned  for  their  uniform  and  elegant  courtesy — a  most 
commendable  virtue,  and  one  arising  from  habitual  defer 
ence  to  the  aged  more  than  from  any  other  source. 

But  every  person,  in  approaching  the  trials  and  helpless 
ness  of  age,  needs  to  consider  that  the  very  performance  of 
these  duties  toward  one's  self  by  all  around  may  tend  to  in 
duce  a  selfish  and  exacting  spirit,  or  querulous  complaints 
at  forgetfulriess  or  neglect.  And  constant  service  and  pet 
ting  may  tempt  to  self-indulgent  uselessness.  Approaching 
age  sometimes  leads  to  the  relinquishment  of  active  life ;  and 
this  tends  to  induce  imbecility  of  body  and  mind,  which,  like 
all  instruments,  are  kept  bright  by  use.  The  course  of  wis 
dom  is  to  redouble  exertions  in  cultivating  self-denying  re 
gard  for  the  convenience  and  comfort  of  others,  and  perpetu 
ating,  as  far  as  possible,  useful  labors. 

One  of  the  most  lovely  and  beautiful  features  in  a  family 
circle  is  the  aged  father  or  mother  sympathizing  in  the  joys 
and  sorrows  of  the  young,  and  watching  for  occasions  to 
please  and  serve  all  around. 


THE    CAKE    OP   DOMESTIC   ANIMALS.  305 


CHAPTER  XVIII. 

THE    CAKE    OF   DOMESTIC    ANIMALS. 

ONE  of  the  most  interesting  illustrations  of  the  design  of 
our  benevolent  Creator  in  establishing  the  family  state  is 
the  nature  of  the  domestic  animals  connected  with  it.  At 
the  very  dawn  of  life,  the  infant  watches  with  delight  the 
graceful  gambols  of  the  kitten,  and  soon  makes  it  a  play 
mate.  Meantime,  its  outcries  when  hurt  appeal  to  kindly 
sympathy,  and  its  sharp  claws  to  fear ;  while  the  child's 
mother  has  a  constant  opportunity  to  inculcate  kindness 
and  care  for  weak  and  ignorant  creatures.  Then  the  dog 
becomes  the  outdoor  playmate  and  guardian  of  early  child 
hood,  and  he  also  guards  himself  by  cries  of  pain,  and  pro 
tects  himself  by  his  teeth.  At  the  same  time,  his  faithful 
loving  nature  and  caresses  awaken  corresponding  tender 
ness  and  care ;  while  the  parent,  again,  has  a  daily  oppor 
tunity  to  inculcate  these  virtues  toward  the  helpless  and  de 
pendent.  As  the  child  increases  in  knowledge  and  reason, 
the  horse,  cows,  poultry,  and  other  domestic  animals  come 
under  his  notice.  These  do  not  ordinarily  express  their 
hunger  or  other  sufferings  by  cries  of  distress,  but  depend 
more  on  the  developed  reason  and  humanity  of  man.  And 
here  the  parent  is  called  upon  to  instruct  a  child  in  the  na 
ture  and  wants  of  each,  that  he  may  intelligently  provide 
for  their  sustenance  and  for  their  protection  from  injury  and 
disease. 

To  assist  in  this  important  duty  of  home  life,  which  so 
often  falls  to  the  supervision  of  woman,  the  following  infor 
mation  is  prepared  through  the  kindness  of  one  of  the  edit 
ors  of  a  prominent,  widely  known  agricultural  paper. 

Domestic  animals  are  very  apt  to  catch  the  spirit  and 
temper  of  their  masters.  A  surly  man  will  be  very  likely 
to  have  a  cross  dog  and  a  biting  horse.  A  passionate  man 
will  keep  all  his  animals  in  moral  fear  of  him,  making  them 


306       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

snappish,  and  liable  to  hurt  those  of  whom  they  are  not 
afraid. 

It  is,  therefore,  most  important  that  all  animals  should  be 
treated  uniformly  with  kindness.  They  are  all  capable  of 
returning  affection,  and  will  show  it  very  pleasantly  if  we 
manifest  affection  for  them.  They  also  have  intuitive  per 
ceptions  of  our  emotions  which  we  can  not  conceal.  A  sharp, 
ugly  dog  will  rarely  bite  a  person  who  has  no  fear  of  him.  A 
horse  knows,  the  moment  a  man  mounts  or  takes  the  reins, 
whether  he  is  afraid  or  not ;  and  so  it  is  with  other  animals. 

If  live  stock  can  not  be  well  fed,  they  ought  not  to  be 
kept.  One  well-wintered  horse  is  worth  as  much  as  two 
that  drag  through  on  straw,  and  by  browsing  the  hedge 
rows.  The  same  is  true  of  oxen,  and  emphatically  so  of 
cows.  The  owner  of  a  half-starved  dog  loses  the  use  of  him 
almost  altogether;  for  at  the  very  time — the  night — when 
he  is  most  needed  as  a  guard,  he  must  be  off  scouring  the 
country  for  food. 

Shelter  in  winter  is  most  important  for  cows.  They 
should  have  good  tight  stables  or  byres,  well  ventilated, 
and  so  warm  that  water  in  a  pail  will  only  freeze  a  little  on 
the  top  the  severest  nights.  Oxen  should  have  the  same 
stabling,  though  they  bear  cold  better.  Horses  in  stables 
will  bear  almost  any  degree  of  cold,  if  they  have  all  they 
can  eat.  Sheep,  except  young  lambs,  are  well  enough  shel 
tered  in  dry  sheds,  with  one  end  open.  Cattle,  sheep,  and 
dogs  do  not  sweat  as  horses  do;  they  "  loll ;"  that  is,  water 
or  slabber  runs  from  their  tongues ;  hence  they  are  not  lia 
ble  to  take  cold  as  the  horse  is.  Hogs  bear  cold  pretty 
well ;  but  they  eat  enough  to  convince  any  one  that  true 
economy  lies  in  giving  them  warm  styes  in  winter,  for  the 
colder  they  are  the  more  they  eat.  Fowls  will  not  lay  in 
cold  weather  unless  they  have  light  and  warm  quarters. 

Cleanliness  is  indispensable,  if  one  would  keep  his  animals 
healthy.  In  their  wild  state  all  our  domestic  animals  are 
very  clean,  and,  at  the  same  time,  very  healthy.  The  hog  is 
not  naturally  a  dirty  animal,  but  quite  the  reverse.  He  en 
joys  currying  as  much  as  a  horse  or  cow,  and  would  be  as 
careful  of  his  litter  as  a  cat  if  he  had  a  fair  chance. 


THE   CAKE    OP   DOMESTIC   ANIMALS.  307 

Horses  ought  to  be  groomed  daily;  cows  and  oxen  as 
often  as  twice  a  week ;  dogs  should  be  washed  with  soap 
suds  frequently.  Stables  should  be  cleaned  out  daily.  Ab 
sorbents  of  liquid  in  stables  should  be  removed  as  often  as 
they  become  wet.  Dry  earth  is  one  of  the  best  absorbents, 
and  is  especially  useful  in  the  fowl-house.  Hogs  in  pens 
should  have  straw  for  their  rests  or  lairs,  and  it  should  be 
often  renewed. 

Parasitic  Vermin. — These  are  lice,  fleas,  ticks,  the  scale 
insects,  and  other  pests  which  afflict  our  live  stock.  There 
are  many  ways  of  destroying  them ;  the  best  and  safest  is  a 
free  use  of  carbolic  acid  soap.  The  larger  animals,  as  well 
as  hogs,  dogs,  and  sheep,  may  be  washed  in  strong  snds  of 
this  soap  without  fear,  and  the  application  repeated  after  a 
week.  This  generally  destroys  both  the  creatures  and  their 
eggs.  Hen  lice  are  best  destroyed  by  greasing  the  fowls, 
and  dusting  them  with  flower  of  sulphur.  Sitting  hens  must 
never  be  greased,  but  the  sulphur  may  be  dusted  freely  in 
their  nests,  and  it  is  well  to  put  it  in  all  hens'  nests. 

Salt  and  Water. — All  animals  except  poultry  require  salt, 
and  all  free  supplies  of  fresh  water. 

Light.— Stables,  or  places  where  any  kind  of  animals  are 
confined,  should  have  plenty  of  light.  Windows  are  not 
more  important  in  a  house  than  in  a  barn.  The  sun  should 
come  in  freely ;  and  if  it  shines  directly  upon  the  stock,  all 
the  better.  When  beeves  and  sheep  are  fattening  very  rap 
idly,  the  exclusion  of  the  light  makes  them  more  quiet,  and 
fatten  faster ;  but  their  state  is  an  unnatural  and  hardly  a 
healthy  one. 

Exercise  in  the  open  air  is  important  for  breeding  animals. 
It  is  especially  necessary  for  horses  of  all  kinds.  Cows  need 
very  little,  and  swine  none,  unless  kept  for  breeding. 

Breeding. — Always  use  thorough-bred  males,  and  im 
provement  is  certain. 

Horses. — The  care  which  horses  require  varies  with  the 
circumstances  in  which  the  owner  is  placed,  and  the  uses  to 
which  they  are  put.  In  general,  if  kept  stabled,  they  should 
be  fed  with  good  upland  hay,  almost  as  much  as  they  will 
eat ;  and  if  absent  from  the  stable,  and  at  work  most  of  the 


308       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

day,  they  should  have  all  they  will  eat  of  hay,  together  with 
four  to  eight  quarts  of  oats  or  an  equal  weight  of  other 
grain  or  meal.  Barley  is  good  for  horses,  and  so  is  dry 
corn.  Corn-meal  put  upon  cut  hay,  wet  and  well  mixed,  is 
good,  steady  feed,  if  not  in  too  large  quantities.  Four 
quarts  a  day  may  be  fed  unmixed  with  other  grain ;  but  if 
the  horse  be  hard  worked  and  needs  more,  mix  the  meal 
with  wheat  bran,  or  linseed-oil-cake  meal,  or  use  corn  and 
oats  ground  together ;  carrots  are  especially  wholesome.  A 
quart  of  linseed-oil-cake  meal,  daily,  is  an  excellent  occa 
sional  addition  to  a  horse's  feed,  when  carrots  can  not  be 
had.  It  gives  lustre  to  his  coat,  and  brings  the  new  coat  of 
hair  out  in  the  spring.  A  stabled  horse  needs  daily  exer 
cise,  as  much  as  to  trot  three  miles.  Where  a  horse  is  trav 
eling,  it  is  well  to  give  him  six  quarts  of  oats  in  the  morn 
ing,  four  at  noon,  and  six  at  night. 

Thorough  grooming  is  indispensable  to  the  health  of 
horses.  Especial  care  should  be  taken  of  the  legs  and  fet 
locks,  that  no  dirt  remain  to  cause  that  distressing  disease, 
grease  or  scratches,  which  results  from  filthy  fetlocks  and 
standing  in  dirty  stables.  When  a  horse  comes  in  from 
work  on  muddy  roads  with  dirty  legs,  they  should  be  im 
mediately  cleaned,  the  dirt  brushed  off,  then  rubbed  with 
straw ;  then,  if  very  dirty,  washed  clean  and  rubbed  dry 
with  a  piece  of  sacking.  A  horse  should  never  stand  in  a 
draught  of  cold  air,  if  he  can  not  turn  and  put  his  back  to  it. 
If  sweaty  or  warm  from  work,  he  should  be  blanketed,  if  he 
is  to  stand  a  minute  in  the  winter  air.  If  put  at  once  into 
the  stable,  he  should  be  stripped  and  rubbed  down  with 
straw  actively  for  five  minutes  or  more,  and  then  blanketed. 
The  blanket  must  be  removed  in  an  hour,  and  the  horse 
given  water  and  feed,  if  it  is  the  usual  time.  It  will  not 
hurt  him  to  eat  hay  when  hot,  unless  he  be  thoroughly  ex 
hausted,  when  all  food  should  be  withheld  for  a  while. 

It  is  very  comforting  to  a  tired  horse,  when  he  is  too  hot 
to  drink,  to  sponge  out  his  mouth  with  cool  water.  A  horse 
should  never  drink  when  very  hot,  nor  be  turned  into  a  yard 
to  "  cool  off,"  even  in  summer,  neither  should  he  be  turned 
out  to  pasture  before  he  is  quite  cool. 


THE    CARE    OF   DOMESTIC   ANIMALS.  309 

Cows. — Gentle  but  firm  treatment  will  make  a  cow  easy 
to  milk  and  to  handle  in  every  way.  If  stabled  or  yarded, 
cows  should  have  access  to  water  at  all  times,  or  have  it  fre 
quently  offered  to  them.  Clover  hay  is  probably  the  best 
steady  food  for  milch  cows.  Cornstalks  cut  up,  thoroughly 
soaked  with  water  for  half  a  day,  and  then  sprinkled  with 
corn  or  oil-cake  meal,  is  perhaps  unsurpassed  as  good  winter 
food  for  milch  cows.  The  amount  of  meal  may  vary.  With 
plenty  of  oil-meal,  there  is  little  danger  of  feeding  too  much, 
as  that  is  loosening  to  the  bowels,  and  a  safe,  nutritious  ar 
ticle.  Corn-meal  alone,  in  large  quantities,  is  too  heating. 
Roots  should,  if  possible,  form  part  of  the  diet  of  a  milch 
cow,  especially  before  and  soon  after  calving ;  feed  well  be 
fore  this  period,  yet  not  to  make  the  cow  very  fat ;  but  it  is 
better  to  err  in  that  way  than  to  have  her  "  come  in  "  thin. 
Take  the  calf  away  from  the  mother  as  soon  as  it  stands  up, 
and  the  separation  will  worry  neither  dam  nor  young.  This 
is  always  best,  unless  the  calf  is  to  be  kept  with  the  cow. 
The  calf  will  soon  learn  to  drink  its  food,  if  two  fingers  be 
held  in  its  mouth.  Let  it  have  all  the  first  drawn  milk  for 
three  days  as  soon  as  milked;  after  this,  skimmed  milk 
warmed  to  blood  heat.  Soon  a  little  fine  scalded  meal  may 
be  mixed  with  the  milk;  and  it  will,  at  three  to  five  weeks 
old,  nibble  hay  and  grass.  It  is  well,  also,  to  keep  a  box 
containing  some  dry  wheat-bran  and  fine  corn-meal  mixed 
in  the  calf-pen,  so  that  calves  may  take  as  much  as  they 
like. 

In  milking,  put  the  fingers  around  the  teat  close  to  the 
bag;  then  firmly  close  the  forefingers  of  each  hand  alter 
nately,  immediately  squeezing  with. the  other  fingers.  The 
forefingers  prevent  the  milk  flowing  back  into  the  bag,  while 
the  others  press  it  out.  Sit  with  the  left  knee  close  to  the 
right  hind  leg  of  the  cow,  the  head  pressed  against  her  flank, 
the  left  hand  always  ready  to  ward  off  a  blow  from  her  feet, 
which  the  gentlest  cow  may  give  almost  without  knowing 
it,  if  her  tender  teats  be  cut  by  long  nails,  or  if  a  wart  be 
hurt,  or  her  bag  be  tender.  She  must  be  stripped  dry  every 
time  she  is  milked,  or  she  will  dry  up ;  and  if  she  gives  much 
milk,  it  pays  to  milk  three  times  a  day,  as  nearly  eight  hours 


310       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

apart  as  possible.  Never  stop  while  milking  till  done,  as 
this  will  cause  the  cow  to  stop  giving  milk. 

To  tether  a  cow,  tie  her  by  one  hind  leg,  making  the  rope 
fast  above  the  fetlock  joint,  and  protecting  the  limb  with 
a  piece  of  an  old  boot-leg  or  similar  thing.  The  knot  must 
be  one  that  will  not  slip ;  regular  fetters  of  iron  bound  with 
leather  are  much  better. 

'  A  cow  should  go  unmilked  two  months  before  calving, 
and  her  milk  should  not  be  used  by  the  family  till  four  days 
after  that  time. 

Swine. — The  filthy  state  of  hog-pens  is  allowed  on  account 
of  the  amount  of  manure  they  will  make  by  working  over 
all  sorts  of  vegetable  matter,  spoiled  hay,  weeds,. etc.,  etc. 
I'his  is  unhealthy  for  the  family  near  and  also  for  the  ani 
mal.  The  hog  is,  naturally,  a  cleanly  animal,  and  if  given  a 
chance  he  will  keep  himself  very  neat  and  clean.  Breeding 
sows  should  have  the  range  of  a  small  pasture,  and  be  regu 
larly  fed.  They  need  fresh  water  constantly,  and  often  suf 
fer  for  lack  of  it  when  they  have  liquid  swill  which  they  do 
not  like  to  drink.  All  hogs  should  have  a  warm,  dry,  well- 
littered  pen  to  lie  in,  away  from  flies  and  disturbance  of 
any  kind.  They  are  fond  of  charcoal,  and  it  is  worth  while 
frequently  to  throw  a  few  handfuls  where  they  can  get  at 
it.  It  has  a  very  beneficial  effect  on  the  appetite,  regulates 
the  tone  of  the  stomach  and  digestive  organs,  and  can  not 
do  any  harm.  Pigs  ought  always  to  be  well  fed  and  kept 
growing  fast;  and  when  being  fattened,  they  should  be  pen 
ned  always,  the  herd  being  sorted  so  that  all  may  have  an 
equal  chance.  It  is  well  to  feed  soft  corn  in  the  ear;  but 
hard  corn  should  always  be  ground  and  cooked  for  pigs. 

Sheep. — In  the  winter,  sheep  need  deep,  well-littered,  dry 
sheds,  dry  yards,  and  hay,  wheat,  or  oat  straw,  as  much  as 
they  will  eat.  They  should  be  kept  gaining  by  grain  regu 
larly  fed  to  them,  and  so  distributed  that  each  gets  its  share. 
Corn,  either  whole  or  ground,  or  oil-cake  meal,  or  both,  are 
used  for  fattening  sheep.  They  will  easily  surfeit  them 
selves  on  any  grain  except  oil-meal,  which  is  very  safe  feed 
for  them,  and  usually  economical.  Strong  sheep  will  often 
drive -the  weaker  ones  away,  and  so  get  more  than  their 


THE    CARE    OF   DOMESTIC   ANIMALS.  311 

share  of  food  and  make  themselves  sick.  This  must  be 
guarded  against,  and  the  flock  sorted,  keeping  the  weaker 
and  stronger  apart. 

Sheep  are  very  useful  in  clearing  land  of  brush  and  certain 
weeds,  which  they  gnaw  down  and  kill.  To  accomplish 
this,  the  land  must  be  overstocked,  and  it  is  best  not  to  keep 
sheep  on  short  pasturage  more  than  a  few  weeks  at  a  time ; 
but  if  they  are  returned  after  a  few  days,  it  will  serve  as 
good  a  purpose  as  if  they  were  to  be  kept  on  all  the  time. 
Sheep  at  pasture  must  be  restrained  by  good  fences,  or  they 
will  be  a  great  nuisance.  Dog-proof  hedge  fences  of  Osage 
orange  are  to  be  highly  recommended,  wherever  this  plant 
will  grow.  Mutton  sheep  will  generally  pay  better  to  raise 
than  merinos,  but  they  need  more  care. 

Poultry. — Few  objects  of  labor  are  more  remunerative 
than  poultry,  raised  on  a  moderate  scale.  Turkeys,  when 
young,  need  great  care  ;  some  animal  food,  dry,  warm  quar 
ters,  and  must  be  kept  out  of  the  wet  grass,  and  kept  in 
when  it  rains.  As  soon  as  fledged  they  become  very  hardy, 
and,  with  free  range,  will  almost  take  care  of  themselves. 
Geese  need  water  and  good  grass  pasture.  Ducks  do  very 
well  without  water  to  swim  in,  if  they  have  all  they  need  to 
drink.  They  will  lay  a  great  many  eggs  if  kept  shut  in  a 
pen  until  say  eight  o'clock  in  the  morning.  If  let  out  earlier, 
they  wander  away,  and  will  hide  their  nests,  and  lay  only 
about  as  many  eggs  as  they  can  cover.  It  is  best  to  set 
ducks'  eggs  under  hens,  and  to  keep  young  ducks  shut  up  in 
a  dry  roomy  pen  for  four  weeks,  at  least.  Fowls  need  light, 
warm,  dry  quarters  in  winter,  plenty  of  feed,  but  not  too 
much.  They,  relish  animal  food,  and  ought  to  have  some 
frequently  to  make  them  lay.  Pork  or  beef  scrap-cake  can 
be  bought  for  two  to  three  cents  a  pound,  and  is  very  good 
for  them.  Any  kind  of  grain  is  good  for  poultry.  Nothing 
is  better  than  wheat  screenings.  Early-hatched  chickens 
must  be  kept  in  a  warm,  dry,  sunny  room,  with  plenty  of 
gravel,  and  the  hen  should  have  no  more  than  eight  or  nine 
chickens  to  brood ;  though  in  summer  one  hen  will  take 
good  care  of  fifteen.  Little  chickens,  turkeys,  and  ducks 
need  frequent  feeding,  and  must  have  their  water  changed 


312       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

often.  It  is  well  to  grease  the  body  of  the  hen  and  the 
heads  of  the  chicks  with  lard,  in  order  to  prevent  their  be 
coming  lousy. 

Hens  set  about  twenty  days,  and  should  be  well  fed  and 
watered.  Cold  or  damp  weather  is  bad  for  young  fowls, 
and  when  they  have  been  chilled,  pepper-corns  are  a  good 
remedy,  in  addition  to  the  warmth  of  an  inclosed  dry  place. 

The  most  absorbing  part  of  the  "  Woman's  question  "  of 
the  present  time  is  the  remedy  for  the  varied  sufferings  of 
women  who  are  widows  or  unmarried,  and  without  means 
of  support.  As  yet,  few  are  aware  how  many  sources  of 
lucrative  enterprise  and  industry  lie  open  to  woman  in  the 
employments  directly  connected  with  the  family  state.  A 
woman  can  invest  capital  in  the  dairy  and  qualify  herself  to 
superintend  a  dairy  farm  as  well  as  a  man.  And  if  she  has 
no  capital  of  her  own,  if  well  trained  for  this  business,  she 
can  find  those  who  have  capital  ready  to  furnish — an  invest 
ment  that,  well  managed,  will  become  profitable.  And,  too, 
the  raising  of  poultry,  of  hogs,  and  of  sheep  are  all  within 
the  reach  of  a  woman  with  proper  abilities  and  training  for 
this  business.  So  that,  if  a  woman  chooses,  she  can  find  em 
ployment  both  interesting  and  profitable  in  studying  the 
care  of  domestic  animals. 

JBees. — But  one  of  the  most  profitable  as  well  as  interest 
ing  kinds  of  business  for  a  woman  is  the  care  of  bees.  In  a 
recent  agricultural  report  it  is  stated  that  one  lady  bought 
four  hives  for  ten  dollars,  and  in  five  years  she  was  offered 
one  thousand  five  hundred  dollars  for  her  stock,  and  refused 
it  as  not  enough.  In  addition  to  this  increase  of  her  capital, 
in  one  of  these  five  years  she  sold  twenty-two  hives  and  four 
hundred  and  twenty  pounds  of  honey.  It  is  also  stated  that 
in  five  years  one  man,  from  six  colonies  of  bees  to  start  with, 
cleared  eight  thousand  pounds  of  honey  and  one  hundred 
and  fifty-four  colonies  of  bees. 

It  is  hoped  a  time  is  at  hand  when  every  woman  will  be 
trained  to  some  employment  by  which  she  can  secure  to  her 
self  an  independent  home  and  means  to  support  a  family,  in 
case  she  does  not  marry,  or  is  left  a  widow,  with  herself  and 
a  family  to  maintain. 


CARE    OF   THE    SICK.  313 


CHAPTER  XIX. 

CAKE    OF     THE     SICK. 

IT  is  interesting  to  notice  in  the  histories  of  our  Lord  the 
prominent  place  given  to  the  care  of  the  sick.  "When  he 
first  sent  out  the  apostles,  it  was  to  heal  the  sick  as  well  as 
to  preach.  Again,  when  he  sent  out  the  seventy,  their  first 
command  was  to  "heal  the  sick,"  and  next  to  say,  "the 
kingdom  of  God  has  come  nigh  unto  you."  The  body  was 
to  be  healed  first,  in  order  to  attend  to  the  kingdom  of  God, 
even  when  it  was  "  brought  nigh." 

Jesus  Christ  spent  more  time  and  labor  in  the  cure  of 
men's  bodies  than  in  preaching,  even  if  we  subtract  those 
labors  with  his  earthly  father  by  which  family  homes  were 
provided.  When  he  ascended  to  the  heavens,  his  last  re 
corded  words  to  his  followers,  as  given  by  Mark,  were,  that 
his  disciples  should  "  lay  hands  on  the  sick,"  that  they 
might  recover.  Still  more  directly  is  the  duty  of  care  for 
the  sick  exhibited  in  the  solemn  allegorical  description  of 
the  last  day.  It  was  those  who  visited  the  sick  that  were 
the  blessed;  it  was  those  who  did  not  visit  the  sick  who 
were  told  to  "depart."  Thus  are  we  abundantly  taught 
that  one  of  the  most  sacred  duties  of  the  Christian  family  is 
the  training  of  its  inmates  to  care  and  kind  attention  to  the 
sick. 

Every  woman  who  has  the  care  of  young  children,  or  of  a 
large  family,  is  frequently  called  upon  to  advise  what  shall 
be  done  for  some  one  who  is  indisposed,  and  'often  in  cir 
cumstances  where  she  must  trust  solely  to  her  own  judg 
ment.  In  such  cases,  some  err  by  neglecting  to  do  any  thing 
at  all  till  the  patient  is  quite  sick ;  but  a  still  greater  num 
ber  err  from  excessive  and  injurious  dosing. 

The  two  great  causes  of  the  ordinary  slight  attacks  of  ill 
ness  in  a  family  are,  sudden  chills,  which  close  the  pores  of 
the  skin,  and  thus  affect  the  throat,  lungs,  or  bowels ;  and 

14 


314       THE  HOUSEKEEPER  AND  HEALTHKEEPEK, 

the  excessive  or  improper  use  of  food.  In  most  cases  of  ill 
ness  from  the  first  cause,  bathing  the  feet,  retiring  to  a  warm 
bed,  and  some  hot  aperient  drink  to  induce  perspiration,  are 
suitable  remedies. 

In  case  of  illness  from  improper  food,  or  excess  in  eating, 
fasting  for  one  or  two  meals,  to  give  the  system  time  and 
chance  to  relieve  itself,  is  the  safest  remedy.  Sometimes  a 
gentle  cathartic  of  castor-oil  may  be  needful ;  but  it  is  best 
first  to  try  fasting.  A  safe  relief  from  injurious  articles  in 
the  stomach  is  an  emetic  of  warm  water ;  but  to  be  effective, 
several  tumblerfuls  must  be  given  in  quick  succession,  and 
till  the  stomach  can  receive  no  more. 

The  following  extract  from  a  discourse  of  Dr.  Burne,  be 
fore  the  London  Medical  Society,  contains  important  infor 
mation  :  "  In  civilized  life,  the  causes  which  are  most  gen 
erally  and  continually  operating  in  the  production  of  dis 
eases  are,  affections  of  the  mind,  improper  diet,  and  reten 
tion  of  the  intestinal  excretions.  The  undue  retention  of  ex- 
crementitious  matter  allows  of  the  absorption  of  its  more 
liquid  parts,  which  is  a  cause  of  great  impurity  to  the  blood, 
and  the  excretions,  thus  rendered  hard  and  knotty,  act  more 
or  less  as  extraneous  substances,  and,  by  their  irritation, 
produce  a  determination  of  blood  to  the  intestines  and  to 
the  neighboring  viscera,  which  ultimately  ends  in  inflamma 
tion.  It  also  has  a  great  effect  on  the  whole  system  ;  causes 
a  determination  of  blood  to  the  head,  which  oppresses  the 
brain  and  dejects  the  mind  ;  deranges  the  functions  of  the 
stomach ;  causes  flatulency ;  and  produces  a  general  state 
of  discomfort." 

Dr.  Combe  remarks  on  this  subject:  "In  the  natural  and 
healthy  state,  under  a  proper  system  of  diet,  and  with  suf 
ficient  exercise,  the  bowels  are  relieved  regularly  once  ev 
ery  day."  Habit  "  is  powerful  in  modifying  the  result,  and 
in  sustaining  healthy  action  when  once  fairly  established. 
Hence  the  obvious  advantage  of  observing  as  much  regulari 
ty  in  relieving  the  system,  as  in  taking  our  meals."  It  is 
often  the  case  that  soliciting  nature  at  a  regular  period, 
once  a  day,  will  remedy  constipation  without  medicine,  and 
induce  a  regular  and  healthy  state  of  the  bowels.  "When, 


CARE    OF   THE    SICK.  315 

however,  as  most  frequently  happens,  the  constipation  arises 
from  the  absence  of  all  assistance  from  the  abdominal  and 
respiratory  muscles,  the  first  step  to  be  taken  is,  again  to 
solicit  their  aid ;  first,  by  removing  all  impediments  to  free 
respiration,  such  as  stays,  waistbands,  and  belts ;  secondly, 
by  resorting  to  such  active  exercise  as  shall  call  the  muscles 
into  full  and  regular  action  ;*  and  lastly,  by  proportioning 
the  quantity  of  food  to  the  wants  of  the  system,  and  the 
condition  of  the  digestive  organs. 

"If  we  employ  these  means  systematically  and  persever- 
ingly,  we  shall  rarely  fail  in  at  last  restoring  the  healthy 
action  of  the  bowels,  with  little  aid  from  medicine.  But  if 
we  neglect  these  modes,  we  may  go  on  for  years,  adding  pill 
to  pill,  and  dose  to  dose,  without  ever  attaining  the  end  at 
which  we  aim. 

"  There  is  no  point  in  which  a  woman  needs  more  knowl 
edge  and  discretion  than  in  administering  remedies  for  what 
seem  slight  attacks,  which  are  not  supposed  to  require  the 
attention  of  a  physician.  It  is  little  realized  that  purgative 
drugs  are  unnatural  modes  of  stimulating  the  internal  or 
gans,  tending  to  exhaust  them  of  their  secretions,  and  to 
debilitate  and  disturb  the  animal  economy.  For  this  reason, 
they  should  be  used  as  little  as  possible ;  and  fasting,  and 
perspiration,  and  the  other  methods  pointed  out,  should  al 
ways  be  first  resorted  to." 

When  medicine  must  be  given,  it  should  be  borne  in  mind 
that  there  are  various  classes  of  purgatives,  which  produce 
very  diverse  effects.  Some,  like  salts,  operate  to  thin  the 

*  The  most  effective  mode  of  exercising  the  abdominal  and  respiratory 
muscles,  in  order  to  remedy  constipation,  is  by  a  continuous  alternate  con 
traction  of  the  muscles  of  the  abdomen  and  diaphragm.  By  contracting  the 
muscles  of  the  abdomen,  the  intestines  are  pressed  inward  and  upward,  and 
then  the  muscles  of  the  diaphragm  above  contract  and.  press  them  downward 
and  outwai'd.  Thus  the  blood  is  drawn  to  the  torpid  parts  to  stimulate  to 
the  healthful  action,  while  the  agitation  moves  their  contents  downward. 
An  invalid  can  thus  exercise  the  abdominal  muscles  in  bed.  The  proper 
time  is  just  after- a  meal.  This  exercise,  continued  ten  minutes  a  day,  in 
cluding  short  intervals  of  rest,  and  persevered  in  for  a  week  or  two,  will 
cure  most  ordinary  cases  of  constipation,  provided  proper  food  is  taken. 
Coarse  bread  and  fruit  are  needed  for  this  purpose  in  most  cases. 


316       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

blood,  and  reduce  the  system ;  others  are  stimulating ;  and 
others  have  a  peculiar  operation  on  certain  organs.  Of 
course,  great  discrimination  and  knowledge  are  needed,  in 
order  to  select  the  kind  which  is  suitable  to  the  particular 
disease,  or  to  the  particular  constitution  of  the  invalid. 
This  shows  the  folly  of  using  the  many  kinds  of  pills,  and 
other  quack  medicines,  where  no  knowledge  can  be  had  of 
their  composition.  Pills  which  are  good  for  one  kind  of  dis 
ease  might  operate  as  poison  in  another  state  of  the  system. 

It  is  very  common  in  cases  of  colds,  which  affect  the  lungs 
or  throat,  to  continue  to  try  one  dose  after  another  for  relief. 
It  will  be  well  to  bear  in  mind  at  such  times,  that  all  which 
goes  into  the  stomach  must  be  first  absorbed  into  the  blood 
before  it  can  reach  the  diseased  part ;  and  that  there  is  some 
danger  of  injuring  the  stomach,  or  other  parts  of  the  system, 
by  such  a  variety  of  doses,  many  of  which,  it  is  probable, 
will  be  directly  contradictory  in  their  nature,  and  thus  neu 
tralize  any  supposed  benefit  they  might  separately  impart. 

When  a  cold  affects  the  head  and  eyes,  and  also  impedes 
breathing  through  the  nose,  great  relief  is  gained  by  a  wet 
napkin  spread  over  the  upper  part  of  the  face,  covering  the 
nose  except  an  opening  for  breath.  This  is  to  be  covered 
by  folds  of  flannel  fastened  over  the  napkin  with  a  handker 
chief.  So  also  a  wet  towel  over  the  throat  and  whole  chest, 
covered  with  folds  of  flannel,  often  relieves  oppressed  lungs. 

Ordinarily,  a  cold  can  be  arrested  on  its  first  symptoms  by 
coverings  in  bed  and  a  bottle  of  hot  water,  securing  free 
perspiration.  Often,  at  its  first  appearance,  it  can  be  stop 
ped  by  a  spoonful  or  two  of  hot  whisky,  or  any  alcoholic 
liquor,  in  hot  water,  taken  on  going  to  bed.  Warm  cover 
ing  to  induce  perspiration  will  assist  the  process.  These 
simple  remedies  are  safest.  Perspiration  should  always  be 
followed  by  a  to\yel-bath  of  cool  water  in  a  warm  room  or 
by  a  fire. 

It  is  very  unwise  to  tempt  the  appetite  of  a  person  who  is 
indisposed.  The  cessation  of  appetite  is  the  warning  of  na 
ture  that  the  system  is  in  such  a  state  that  food  can  not  be 
easily  digested.  When  food  is  to  be  given  to  one  who  has 
no  desire  for  it,  beef-tea  is  the  best  in  most  cases. 


CAEE    OF   THE    SICK.  317 

The  following  suggestions  may  be  found  useful  in  regard 
to  nursing  the  sick:  As  nothing  contributes  more  to  the 
restoration  of  health  than  pure  air,  it  should  be  a  primary 
object  to  keep  a  sick-room  well  ventilated.  At  least  twice 
in  the  twenty-four  hours,  the  patient  should  be  well  covered, 
and  fresh  air  freely  admitted  from  out-of-doors.  After  this, 
if  need  be,  the  room  should  be  restored  to  a  proper  temper 
ature  by  the  aid  of  an  open  fire.  Bedding  and  clothing 
should  also  be  well  aired,  and  frequently  changed,  as  the 
exhalations  from  the  body,  in  sickness,  are  peculiarly  delete 
rious.  Frequent  ablutions  of  the  whole  body,  if  possible, 
are  very  useful ;  and  for  these  warm  water  may  be  employed, 
when  cold  water  is  disagreeable. 

A  sick-room  should  always  be  kept  very  neat  and  in  per 
fect  order;  and  all  haste,  noise,  and  bustle  should  be  avoid 
ed.  In  order  to  secure  neatness,  order,  and  quiet,  in  case  of 
long  illness,  the  following  arrangements  should  be  made : 
Keep  a  large  box  for  fuel,  which  will  need  to  be  filled  only 
twice  in  twenty-four  hours.  Provide  also  and  keep  in  the 
room  or  an  adjacent  closet,  a  small  tea-kettle,  a  saucepan,  a 
pail  of  water  for  drinks  and  ablutions,  a  pitcher,  a  covered 
porringer,  two  pint  bowls,  two  tumblers,  two  cups  and  sau 
cers,  two  wine-glasses,  two  large  and  two  small  spoons ;  also 
a  dish  in  which  to  wash  these  articles;  a  good  supply  of 
towels,  and  a  broom.  Keep  a  slop-bucket  near  by  to. receive 
the  wash  of  the  room.  Procuring  all  these  articles  at  once 
will  save  much  noise  and  confusion. 

Whenever  medicine  or  food  is  given,  spread  a  clean  towel 
over  the  person  or  bed-clothing,  and  get  a  clean  handker 
chief,  as  nothing  is  more  annoying  to  a  weak  stomach  than 
the  stickiness  and  soiling  produced  by  medicine  and  food. 

Keep  the  fire-place  neat,  and  always  wash  all  articles  and 
put  them  in  order  as  soon  as  they  are  out  of  use.  A  sick 
person  has  nothing  to  do  but  look  about  the  room;  and 
when  every  thing  is  neat  and  in  order,  a  feeling  of  comfort 
is  induced,  while  disorder,,  filth,  and  neglect  are  constant  ob 
jects  of  annoyance  which,  if  not  complained  of,  are  yet  felt. 

One  very  important  particular  in  the  case  of  those  who 
are  delicate  in  constitution,  as  well  as  in  the  case  of  the  sick, 


318       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

is  the  preservation  of  warmth,  especially  in  the  hands  and 
the  feet.  The  equal  circulation  of  the  blood  is  an  important 
element  for  good  health,  and  this  is  impossible  when  the  ex 
tremities  are  habitually  or  frequently  cold.  It  is  owing  to 
this  fact  that  the  coldness  caused  by  wetting  the  feet  is  so 
injurious.  In  cases  where  disease  or  a  weak  constitution 
causes  a  feeble  or  imperfect  circulation,  great  pains  should 
be  taken  to  dress  the  feet  and  hands  warmly,  especially 
around  the  wrists  and  ankles,  where  the  blood-vessels  are 
nearest  to  the  surface  and  thus  most  exposed  to  cold.  Warm 
elastic  wristlets  and  anklets  would  save  many  a  feeble  per 
son  from  increasing  decay  or  disease. 

When  the  circulation  is  feeble  from  debility  or  disease, 
the  union  of  carbon  and  oxygen  in  the  capillaries  is  slower 
than  in  health,  and  therefore  care  should  be  taken  to  pre 
serve  the  heat  thus  generated  by  warm  clothing  and  protec 
tion  from  cold  draughts.  In  nervous  debility  it  is  peculiar 
ly  important  to  preserve  the  animal  heat,  for  its  excessive 
loss  especially  affects  weak  nerves.  Many  an  invalid  is  care 
lessly  and  habitually  suffering  cold  feet,  who  would  recover 
health  by  proper  care  to  preserve  animal  heat,  especially  in 
the  extremities.  Hot  fomentations  in  most  cases  will  be  as 
good  as  a  blister,  less  painful,  and  safer. 

Always  prepare  food  for  the  sick  in  the  neatest  and  most 
careful- manner.  It  is  in  sickness  that  the  senses  of  smell 
and  taste  are  most  susceptible  of  annoyance ;  and  often,  lit 
tle  mistakes  or  negligences  in  preparing  food  will  take  away 
all  appetite. 

Food  for  the  sick  should  be  cooked  on  coals,  that  no 
smoke  may  have  access  to  it ;  and  great  care  must  be  taken 
to  prevent,  by  stirring,  any  adherence  to  the  bottom  of  the 
cooking  vessel,  as  this  always  gives  a  disagreeable  taste. 

Keeping  clean  handkerchiefs  and  towels  at  hand,  cooling 
the  pillows,  sponging  the  hands  with  water,  (with  care  to 
dry  them  thoroughly,)  swabbing  the  mouth  with  a  clean 
linen  rag  on  the  end  of  a  stick,  are  modes  of  increasing  the 
comfort  of  the  sick.  Always  throw  a  shawl  over  a  sick  per 
son  when  raised  up. 

Be  careful  to  understand  a  physician's  directions,  and  to 


CARE    OF   THE    SICK.  319 

obey  them  implicitly.  If  it  be  supposed  that  any  other  per 
son  knows  better  about  the  case  than  the  physician,  dismiss 
the  physician,  and  employ  that  person  in  his  stead. 

It  is  always  best  to  consult  the  physician  as  to  where 
medicines  shall  be  purchased,  and  to  show  the  articles  to 
him  before  using  them,  as  great  impositions  are  practiced 
in  selling  old,  useless,  and  adulterated  drugs.  Always  put 
labels  on  phials  of  medicine,  and  keep  them  out  of  the  reach 
of  children. 

Be  careful  to  label  all  powders,  and  particularly  all  white 
powders,  as  many  poisonous  medicines  in  this  form  are  easily 
mistaken  for  others  which  are  harmless. 

In  nursing  the  sick,  always  speak  gently  and  cheeringly ; 
and,  while  you  express  sympathy  for  their  pain  and  trials, 
stimulate  them  to  bear  all  with  fortitude,  and  with  resigna 
tion  to  the  Heavenly  Father,  who  "doth  not  willingly  af 
flict,"  and  "  who  causeth  all  things  to  work  together  for 
good  to  them  that  love  him."  Offer  to  read  the  Bible  or 
other  devotional  books,  whenever  it  is  suitable,  and  will  not 
be  deemed  obtrusive. 

Every  woman  should  be  trained  for  the  office  of  nurse  to 
the  sick,  and  some  who  have  special  traits  that  fit  them  for 
it  should  make  it  their  daily  professional  busine'ss.  The  in 
dispensable  qualities  in  a  good  nurse  are  common  sense,  con 
scientiousness,  and  sympathetic  benevolence. 

Persons  may  be  conscientious  and  benevolent,  and  possess 
good  judgment  in  many  respects,  and  yet  be  miserable  nurses 
of  the  sick  for  want  of  training  and  right  knowledge. 

"Knowledge,  the  assurance  that  one  knows  what  to  do, 
always  gives  presence  of  mind — and  presence  of  mind  is  im 
portant  not  only  in  a  sick-room  but  in  every  home.  Who 
has  not  known  consternation  in  a  family  when  some  one  has 
fainted,  or  been  burned,  or  cut,  while  none  were  present  who 
knew  how  to  stop  the  flowing  blood,  or  revive  the  fainting, 
or  apply  the  saving  application  to  the  burn?  And  yet 
knowledge  and  efficiency  in  such  cases  would  save  many  a 
life,  and  be  a  most  fitting  and  desirable  accomplishment  in 
every  woman." 

"  We  are  slow  to  learn  the  mighty  influence  of  common 


320       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

agencies,  and  the  greatness  of  little  things,  in  their  bearing 
upon  life  and  health.  The  woman  who  believes  it  takes  no 
strength  to  bear  a  little  noise  or  some  disagreeable  an 
nouncements,  and  loses  patience  with  the  weak,  nervous  in- 
yalid  who  is  agonized  with  creaking  doors  or  shoes,  or  loud, 
shrill  voices,  or  rustling  papers,  or  sharp,  fidgety  motions,  or 
the  whispering  so  common  in  sick-rooms  and  often  so  acute 
ly  distressing  to  the  sufferer,  will  soon  correct  such  misap 
prehensions  by  herself  experiencing  a  nervous  fever." 

Here  the  writer  would  put  in  a  plea  for  the  increasing 
multitudes  of  nervous  sufferers  not  confined  to  a  sick-room, 
and  yet  exposed  to  all  the  varied  sources  of  pain  incident  to 
an  exhausted  nervous  system,  which  often  cause  more  intol 
erable  and  also  more  wearing  pain  than  other  kinds  of  suf 
fering. 

"An  exceeding  acuteness  of  the  senses  is  the  result  of 
many  forms  of  nervous  disease.  A  heavy  breath,  an  un 
washed  hand,  a  noise  that  would  not  have  been  noticed  in 
health,  a  crooked  table-cover  or  bed-spread,  may  distnirb  or 
oppress ;  and  more  than  one  invalid  has  spoken  in  my  hear 
ing  of  the  sickening  effect  produced  by  the  nurse  tasting  her 
food,  or  blowing  in  her  drinks  to  make  them  cool.  One 
woman,  ancf  a  sensible  woman  too,  told  me  her  nurse  had 
turned  a  large  cushion  upon  her  bureau  with  the  back  part 
in  front.  She  determined  not  to  be  disturbed  nor  to  speak 
of  such  a  trifle,  but  after  struggling  three  hours  in  vain  to 
banish  the  annoyance,  she  was  forced  to  ask  to  have  the 
cushion  placed  right." 

In  this  place  should  be  mentioned  the  suffering  caused  to 
persons  of  reduced  nervous  power  not  only  by  the  smoke  of 
tobacco,  but  by  the  fetid  effluvium  of  it  from  the  breath  and 
clothing  of  persons  who  smoke.  Many  such  are  sickened  in 
society  and  in  car-traveling,  and  to  a  degree  little  imagined 
by  those  who  gain  a  dangerous  pleasure  at  the  frequent  ex 
pense  of  the  feeble  and  suffering. 

"  It  is  often  exceedingly  important  to  the  very  weak,  who 
can  take  but  very  little  nutriment,  to  have  that  little  when 
ever  they  want  it.  I  have  known  invalids  sustain  great  in 
jury  and  suffering;  when  exhausted  for  want  of  food,  they 


CAEE    OF   THE    SICK.  321 

have  had  to  wait  and  wait,  feeling  as  if«every  minute  was  an 
hour,  while  some  well-fed  nurse  delayed  its  coming.  Said  a 
lady,  '  It  makes  me  hungry  now  to  think  of  the  meals  she 
brought  me  upon  that  little  waiter  when  I  was  sick — such 
brown  thin  toast,  such  good  broiled  beef,  such  fragrant  tea, 
and  every  thing  looking  so  exquisitely  nice  !  If  at  any  time 
I  did  not  think  of  any  thing  I  wanted,  nor  ask  for  food,  she 
did  not  annoy  me  with  questions,  but  brought  some  little 
delicacy  at  the  proper  time,  and  when  it  came  I  could  take 
it.' 

"  If  there  is  one  purpose  of  a  personal  kind  for  which  it  is 
especially  desirable  to  lay  up  means,  it  is  for  being  well 
nursed  in  sickness ;  yet  in  the  present  state  of  society  this 
is  absolutely  impossible,  even  to  the  wealthy,  because  of  the 
scarcity  of  competent  nurses.  Families  worn  down  with 
the  long  and  extreme  illness  of  a  member  require  relief  from 
one  whose  feelings  will  be  less  taxed,  and  who  can  better 
endure  the  labor. 

"  But,  alas  !  how  often  is  it  impossible,  for  love  or  money, 
to  obtain  one  capable  of  taking  the  burden  from  the  ex 
hausted  sister  or  mother  or  daughter,  and  how  often  in  con 
sequence  they  have  died  prematurely  or  struggled  through 
weary  years  with  a  broken  constitution.  Appeal  to  those 
who  have  made  the  trial,  and  you  will  find  that  very  seldom 
have  they  been  able  to  have  those  who  by  nature  or  by 
training  were  competent  for  their  duties.  Ignorant,  unscru 
pulous,  inattentive — how  often  they  -disturb  and  injure  the 
patient !  A  physician  told  me  that  one  of  his  patients  had 
died  because  the  nurse,  contrary  to  orders,  had  at  a  critical 
period  washed  her  with  cold  water.  One  is  known  who,  by 
stealth,  quieted  a  fretful  child  with  laudanum,  and  of  others 
who  exhausted  the  sick  by  incessant  talking.  One  lady  said 
that  when,  to  escape  this  distressing  garrulity,  she  closed  her 
eyes,  the  nurse  exclaimed,  aloud, f  Why,  she  is  going  to  sleep 
while  I  am  talking  to  her.' 

"A  few  only  of  the  sensible,  quiet,  and  loving  women, 
whose  presence  everywhere  is  a  blessing,  have  qualified 
themselves  and  followed  nursing  as  a  business.  Heaven 
bless  that  few !  What  a  sense  of  relief  pervades  a  family 

14* 


322       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

when  such  an  one  has  been  procured;  and  what  a  treasure 
seemed  found ! 

"  There  is  very  commonly  an  extreme  susceptibility  in  the 
sick  to  the  moral  atmosphere  about  them.  They  feel  the 
healthful  influence  of  the  presence  of  a  true-hearted  attend 
ant  and  repose  in  it,  though  they  may  not  be  able  to  define 
the  cause;  while  dissimulation, falsehood, recklessness, coarse 
ness,  jar  terribly  and  injuriously  on  their  heightened  sensi 
bilities.  'Are  the  Sisters  of  Charity  really  better  nurses 
than  most  other  women  ?'  asked  an  intelligent  lady  who  had 
seen  much  of  our  military  hospitals.  'Yes,  they  are,'  was 
the  reply.  '  Why  should  it  be  so ?'  'I  think  it  is  because 
with  them  it  is  a  work  of  self-abnegation,  and  of  duty  to 
God ;  and  they  are  so  quiet  and  self-forgetful  in  its  exercise 
that  they  do  it  better,  while  many  other  women  show  such 
self-consciousness  and  are  so  fussy  !" 

Is  there  any  reason  why  every  Protestant  woman  should 
not  be  trained  for  this  self-denying  office  as  a  duty  owed  to 
God? 

"We  can  not  better  close  this  chapter  than  by  one  more 
quotation  from  an  intelligent  and  attractive  writer:  "The 
good  nurse  is  an  artist.  Oh  the  pillowy,  soothing  softness 
of  her  touch,  the  neatness  of  her  simple,  unrustling  dress,  the 
music  of  her  assured  yet  gentle  voice  and  tread,  the  sense 
of  security  and  rest  inspired  by  her  kind  and  hopeful  face, 
the  promptness  and  attention  to  every  want,  the  repose  that 
like  an  atmosphere  encircles  her,  the  evidence  of  heavenly 
goodness  and  love  that  she  diffuses !"  Is  not  such  an  art  as 
this  worth  much  to  attain  ? 

In  training  children  to  the  Christian  life,  one  very  impor 
tant  opportunity  occurs  whenever  sickness  appears  in  the 
family  or  neighborhood.  The  repression  of  disturbing  noises, 
the  speaking  in  tones  of  gentleness  and  sympathy,  the  small 
offices  of  service  or  nursing  in  which  children  can  aid,  should 
be  inculcated  as  ministering  to  the  Lord  and  Elder  Brother 
of  man,  who  has  said,  "Inasmuch  as  ye  have  done  it  unto  one 
of  the  least  of  these  my  brethren,  ye  have  done  it  to  me." 

One  of  the  blessed  opportunities  for  such  ministries  is 
given  to  children  in  the  cultivation  of  flowers.  The  entrance 


CARE    OF   THE    SICK.  323 

into  a  sick-room  of  a  smiling,  healthful  child,  bringing  an  of 
fering  of  flowers  raised  by  its  own  labor,  is  like  an  angel  of 
comfort  and  love,  "  and  alike  it  blesseth  him  who  gives  and 
him  who  takes." 

A  time  is  coming  when  the  visitation  of  the  sick,  as  a  part 
of  the  Christian  life,  will  hold  a  higher  consideration  than 
is  now  generally  accorded,  especially  in  the  cases  of  uninter 
esting  sufferers  who  have  nothing  to  attract  kind  attentions, 
except  that  they  are  suffering  children  of  our  Father  in 
heaven,  and  "one  of  the  least"  of  the  brethren  of  Jesus 
Christ. 


324       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  XX. 

FIRES     AND    LIGHTS. 

A  SHALLOW  fire-place  saves  wood,  and  gives  out  more  heat 
than  a  deeper  one.  A  false  back  of  brick  may  be  put  up 
in  a  deep  fire-place.  Hooks  for  holding  up  the  shovel  and 
tongs,  a  hearth-brush  and  bellows,  and  brass  knobs  to  hang 
them  on,  should  be  furnished  to  every  fire-place.  An  iron 
bar  across  the  andirons  aids  in  keeping  the  fire  safe  and  in 
good  order.  Steel  furniture  is  neater,  handsomer,  and  more 
easily  kept  in  order  than  that  made  of  brass. 

Use  green  wood  for  logs,  and  mix  green  and  dry  wood 
for  the  fire ;  and  then  the  wood-pile  will  last  much  longer. 
Walnut,  maple,  hickory,  and  oak  wood  are  best ;  chestnut 
or  hemlock  is  bad,  because  it  snaps.  Do  not  buy  a  load  in 
which  there  are  many  crooked  sticks.  Learn  how  to  meas 
ure  and  calculate  the  solid  contents  of  a  load,  FO  as  not  to 
be  cheated.  A  cord  of  wood  should  be  equivalent  to  a  pile 
eight  feet  long,  four  feet  wide  and  four  feet  high ;  that  is, 
it  contains  (8  +  4  +  4  =  128)  one  hundred  and  twenty-eight 
cubic  or  solid  feet.  A  city  "loa<i"  is  usually  one  third  of 
a  cord.  Have  all  your  wood  split  and  piled  under  cover 
for  winter.  Have  the  green-wood  logs  in  one  pile,  dry-wood 
in  another,  oven-wood  in  another,  kindlings  and  chips  in  an 
other,  and  a  supply  of  charcoal  to  use  for  broiling  and  iron 
ing  in  another  place.  Have  a  brick  bin  for  ashes,  and  never 
allow  them  to  be  put  in  wood.  When  quitting  fires  at 
night,  never  leave  a  burning  stick  across  the  andirons,  nor 
on  its  end,  without  quenching  it.  See  that  no  fire  adheres 
to  the  broom  or  brush ;  remove  all  articles  from  the  fire,  and 
have  two  pails  filled  with  water  in  the  kitchen  where  they 
will  not  freeze. 

STOVES   AND    GRATES. 

Rooms  heated  by  stoves  should  always  have  some  open 
ing  for  the  admission  of  fresh  air,  or  they  will  be  injurious 


FIRES   AND   LIGHTS.  325 

to  health.  The  dryness  of  the  air  which  they  occasion 
should  be  remedied  by  placing  a  vessel  filled  with  water 
on  the  stove,  otherwise  the  lungs  or  eyes  will  be  injured. 
A  large  number  of  plants  in  a  room  prevents  this  dryness 
of  the  air.  Where  stove-pipes  pass  through  fire-boards,  the 
hole  in  the  wood  shouM  be  much  larger  than  the  pipe,  so 
that  there  may  be  ^o  danger  of  the  wood  taking  fire.  The 
unsightly  opening  thus  occasioned  should  be  covered  with 
tin  When  pipes  are  carried  through  floors  or  partitions, 
they  showed  always  pass  either  through  earthen  crocks,  or 
what  are  known  as  tin  stove-pipe  thimbles,  which  may  be 
frund  ja  any  stove  store  or  tinsmith's.  Lengthening  a  pipe 
will  increase  its  draught. 

For  those  who  use  anthracite  coal,  that  which  is  broken 
or  screened  is  best  for  grates,  and  the  nut-coal  for  small 
stoves.  Three  tons  are  sufficient  in  the  Middle  States,  and 
four  tons  in  the  Northern,  to  keep  one  fire  through  the  win 
ter.  That  which  is  bright,  hard,  and  clean,  is  best ;  and  that 
which  is  soft,  porous,  and  covered  with  damp  dust,  is  poor. 
It  will  be  well  to  provide  two  barrels  of  charcoal  for  kin 
dling  to  every  ton  of  anthracite  coal.  Grates  for  bituminous 
coal  should  have  a  flue  nearly  as  deep  as  the  grate ;  and  the 
bars  should  be  round  and  not  close  together.  The  better 
draught  there  is,  the  less  coal-dust  is  made.  Every  grate 
should  be  furnished  with  a  poker,  shovel,  tongs,  blower,  coal 
scuttle,  and  holder  for  the  blower.  The  latter  may  be  made 
of  wroolen,  covered  with  old  silk,  and  hung  near  the  fire. 

Coal-stoves  should  be  carefully  put  up,  as  cracks  in  the 
pipe,  especially  in  sleeping-rooms,  are  dangerous. 

LIGHTS. 

Professor  Phin,  of  the  Manufacturer  and  Builder,  has 
kindly  given  us  some  late  information  on  this  important 
topic,  which  will  be  found  valuable. 

In  choosing  the  source  of  our  light,  the  great  points  to  be 
considered  are,  first,  the  influence  on  the  eyes ;  and  secondly, 
economy.  It  is  poor  economy  to  use  a  bad  light.  Modern 
houses  in  cities,  and  even  in  large  villages,  are  furnished 
with  gas ;  where  gas  is  not  used,  sperm-oil,  kerosene  or  coal- 


326       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

oil,  and  candles  are  employed.  Gas  is  the  cheapest,  (or 
ought  to  be ;)  and  if  properly  used,  is  as  good  as  any.  Good 
sperm-oil  burned  in  an  Argand  lamp— that  is,  a  lamp  with  a 
circular  wick,  like  the  astral  lamp  and  others— is  perhaps 
the  best ;  but  it  is  expensive  and  attended  with  many  incon 
veniences.  Good  kerosene-oil  gives  a  light  which  leaves  lit 
tle  to  be  desired.  Candles  are  used  only  on  rare  occasions, 
though  many  families  prefer  to  manufacture  into  candles  the 
waste  grease  that  accumulates  in  the  household.  The  econo 
my  of  any  source  of  light  will  depend  so  mud»  upon  local 
circumstances  that  no  absolute  directions  can  be  gwen. 

The  effect  produced  by  light  on  the  eyes  depend*,  upon 
the  following  points :  First,  Steadiness.  Nothing  is  more 
injurious  to  the  eyes  than  a  nickering,  unsteady  flame. 
Hence,  all  flames  used  for  light-giving  purposes  ought  to  be 
surrounded  with  glass  chimneys  or  small  shades.  No  naked 
flame  can  ever  be  steady.  Second,  Color.  This  depends 
greatly  upon  the  temperature  of  the  flame.  A  hot  flame 
gives  a  bright,  white  light ;  a  flame  which  has  not  a  high 
temperature  gives  a  dull,  yellow  light,  which  is  very  injuri 
ous  to  the  eyes.  In  the  naked  gas-jet  a  large  portion  of  the 
flame  burns  at  a  low  temperature,  and  the  same  is  the  case 
with  the  flame  of  the  kerosene  lamp  when  the  height  of  the 
chimney  is  not  properly  proportioned  to  the  amount  of  oil 
consumed  ;  a  high  wick  needs  a  high  chimney.  In  the  case 
of  a  well-trimmed  Argand  oil-lamp,  or  an  Argand  burner  for 
gas,  the  flame  is  in  general  most  intensely  hot,  and  the  light 
is  of  a  clear  white  character. 

The  third  point  which  demands  attention  is  the  amount 
of  heat  transmitted  from  the  flame  to  the  eyes.  It  often 
happens  that  people,  in  order  to  economize  light,  bring  the 
lamp  quite  close  to  the  face.  This  is  a  very  bad  habit. 
The  heat  is  more  injurious  than  the  light.  Better  burn  a 
larger  flame,  and  keep  it  at  a  greater  distance. 

It  is  also  well  that  various-sized  lamps  should  be  pro 
vided  to  serve  the  varying  necessities  of  the  household  in 
regard  to  quantity  of  light.  One  of  the  very  best  forms  of 
lamp  is  that  known  as  the  "  student's  reading-lamp,"  which 
is,  in  the  burner,  an  Argand.  Provide  small  lamps  with 


FIRES    AND   LIGHTS.  327 

handles  for  carrying  about,  and  broad-bottomed  lamps  for 
the  kitchen,  as  these  are  not  easily  upset.  Hand  and  kitch 
en  lamps  are  best  made  of  metal,  unless  they  are  to  be  used 
by  very  careful  persons. 

Sperm-oil,  lard,  tallow,  etc.,  have  been  superseded  to  such 
an  extent  by  kerosene  that  it  is  scarcely  worth  while  to 
give  any  special  directions  in  regard  to  them.  In  the  choice 
of  kerosene,  attention  should  be  paid  to  two  points  :  its  safe 
ty,  and  its  light-giving  qualities.  Kerosene  is  not  a  simple 
fluid,  like  water;  but  is  a  mixture  of  several  liquids,  all  of 
which  boil  at  different  temperatures.  Good  kerosene -oil 
should  be  purified  from  all  that  portion  which  boils  or  evap 
orates  at  a  low  temperature  ;  for  it  is  the  production  of  this 
vapor,  and  its  mixture  with  atmospheric  air,  that  gives  rise 
to  those  terrible  explosions  which  sometimes  occur  when  a 
light  is  brought  near  a  can  of  poor  oil.  To  test  the  oil  in 
this  respect,  pour  a  little  into  an  iron  spoon,  and  heat  it  over 
a  lamp  until  it  is  moderately  warm  to  the  touch.  If  the  oil 
produces  vapor  which  can  be  set  on  fire  by  means  of  a  flame 
held  a  short  distance  above  the  surface  of  the  liquid,  it  is 
bad.  Good  oil  poured  into  a  tea-cup  or  on  the  floor  does  not 
easily  take  fire  when  a  light  is  brought  in  contact  with  it. 
Poor  oil  will  instantly  ignite  under  the  same  circumstances, 
and  hence  the  breaking  of  a  lamp  filled  with  poor  oil  is  al 
ways  attended  by  great  peril  of  a  conflagration.  Not  only 
the  safety  but  also  the  light-giving  qualities  of  kerosene  are 
greatly  enhanced  by  the  removal  of  these  volatile  and  dan 
gerous  oils.  Hence,  while  good  kerosene  should  be  clear  in 
color,  and  free  from  all  matters  which  can  gum  up  the  wick 
and  thug'  interfere  with  free  circulation  and  combustion,  it 
should  also  be  perfectly  safe.  It  ought  to  be  kept  in  a  cool, 
dark  place,  and  carefully  excluded  from  the  air. 

The  care  of  lamps  requires  so  much  attention  and  discre 
tion,  that  many  ladies  choose  to  do  this  work  themselves, 
rather  than  trust  it  with  domestics.  To  do  it  properly,  pro 
vide  the  following  things :  an  old  waiter  to  hold  all  the  arti 
cles  used  ;  a  lamp-filler,  with  a  spout,  small  at  the  end,  and 
turned  up  to  prevent  oil  from  dripping  ;  proper  wicks,  and  a 
basket  or  box  to  hold  them ;  a  lamp-trimmer  made  for  the 


328       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

purpose,  or  a  pair  of  sharp  scissors ;  a  small  soap-cup  and 
soap ;  some  washing  soda  in  a  broad-mouthed  bottle ;  and 
several  soft  cloths  to  wash  the  articles  and  towels  to  wipe 
them.  If  every  thing,  after  being  used,  is  cleansed  from  oil 
and  then  kept  neatly,  it  will  not  be  so  unpleasant  a  task  as 
it  usually  is  to  take  care  of  lamps. 

The  inside  of  lamps  and  oil-cans  should  be  cleansed  with 
soda  dissolved  in  water.  Be  careful  to  drain  them  well, 
and  not  to  let  any  gilding  or  bronze  be  injured  by  the  soda 
coming  in  contact  with  it.  Put  one  table-spoonful  of  soda 
to  one  quart  of  water.  Take  the  lamp  to  pieces  and  clean  it 
as  often  as  necessary.  Wipe  the  chimney  at  least  once  a 
day,  and  wash  it  whenever  mere  wiping  fails  to  cleanse  it. 
Some  persons,  owing  to  the  dirty  state  of  their  chimneys, 
lose  half  the  light  which  is  produced.  Keep  dry  fingers  in 
trimming  lamps.  Renew  the  wicks  before  they  get  too 
short.  They  should  never  be  allowed  to  burn  shorter  than 
an  inch  and  a  half. 

In  regard  to  shades,  which  are  always  well  to  use  on 
lamps  or  gas,  those  made  of  glass  or  porcelain  are  now  so 
cheap  that  we  can  recommend  them  as  the  best  without  any 
reservation.  Plain  shades,  making  the  light  soft  and  even, 
do  not  injure  the  eyes.  Lamps  should  be  lighted  with  a 
strip  of  folded  or  rolled  paper,  of  which  a  quantity  should  be 
kept  on  the  mantel-piece.  Weak  eyes  should  always  be  es 
pecially  shaded  from  the  lights.  Small  screens,  made  for 
the  purpose,  should  be  kept  at  hand.  A  person  with  weak 
eyes  can  use  them  safely  much  longer  when  they  are  pro 
tected  from  the  glare  of  the  light.  Fill  the  entry-lamp  every 
day,  and  cleanse  and  fill  night-lanterns  twice  a  week,  if  used 
often.  A  good  night-lamp  is  made  with  a  small  one-wicked 
lamp  and  a  roll  of  tin  to  set  over  it.  Have  some  holes  made 
in  the  bottom  of  this  cover,  and  it  can  then  be  used  to  heat 
articles.  Very  cheap  floating  tapers  can  be  bought  to  burn 
in  a  tea-cup  of  oil  through  the  night. 

TO   MAKE    CANDLES. 

The  nicest  candles  are  those  run  in  molds.  For  this  pur 
pose,  melt  together  one  quarter  of  a  pound  of  white  wax, 


FLRES   AND   LIGHTS.  329 

one  quarter  of  an  ounce  of  camphor,  two  ounces  of  alum,  and 
ten  ounces  of  suet  or  mutton-tallow.  Soak  the  wicks  in 
lime  -  water  and  saltpetre,  and  when  dry,  fix  them  in  the 
molds  and  pour  in  the  melted  tallow.  Let  them  remain 
one  night  to  cool ;  then  warm  them  a  little  to  loosen  them, 
draw  them  out,  and  when  they  are  hard,  put  them  in  a  box 
in  a  dry  and  cool  place. 

To  make  dipped  candles,  cut  the  wicks  of  the  right  length, 
double  them  over  rods,  and  twist  them.  '  They  should  first 
be  dipped  in  lime-water  or  vinegar,  and  dried.  Melt  the 
tallow  in  a  large  kettle,  filling  it  to  the  top  with  hot  water, 
when  the  tallow  is  melted.  Put  in  wax  and  powdered  alum, 
to  harden  them.  Keep  the  tallow  hot  over  a  portable  fur 
nace,  and  fill  the  kettle  with  hot  water  as  fast  as  the  tallow 
is  used  up.  Lay  two  long  strips  of  narrow  board  on  which 
to  hang  the  rods ;  and  set  flat  pans  under,  on  the  floor,  to 
catch  the  grease.  Take  several  rods  at  once,  and  wet  the 
wicks  in  the  tallow;  straighten  and  smooth  them  when 
cool.  Then  dip  them  as  fast  as  they  cool,  until  they  becfome 
of  the  proper  size.  Plunge  them  obliquely  and  not  perpen 
dicularly;  and  when  the  bottoms  are  too  large,  hold  them 
in  the  hot  grease  till  a  part  melts  off.  Let  them  remain  one 
night  to  cool;  then  cut  off  the  bottoms,  and  keep  them  in  a 
dry,  cool  place.  Cheap  lights  are  made  by  dipping  rushes 
in  tallow,  the  rushes  being  first  stripped  of  nearly  the  whole 
of  the  hard  outer  covering,  and  the  pith  alone  being  retained 
with  just  enough  of  the  tough  bark  to  keep  it  stiff. 


330       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  XXL 

ON   THE    CAKE    OF   ROOMS. 

IN  selecting  the  furniture  of  parlors,  some  reference  should 
be  had  to  correspondence  of  shades  and  colors.'  Curtains 
should  be  darker  than  the  walls ;  and,  if  the  walls  and  car 
pets  be  light,  the  chairs  should  be  dark,  and  vice  versa.  Pic 
tures  always  look  best  on  light  walls. 

In  selecting  carpets  for  rooms  much  used,  it  is  poor  econ 
omy  to  buy  cheap  ones.  Ingrain  carpets,  of  close  texture, 
and  the  three-ply  carpets,  are  best  for  common  use.  Brussels 
carpets  do  not  wear  so  long  as  the  three-ply  ones,  because 
they  can  not  be  turned.  Wilton  carpets  wear  badly,  and 
Venetians  are  good  only  for  halls  and  stairs. 

In  selecting  colors,  avoid  those  in  which  there  are  any 
black  threads ;  as  they  are  usually  rotten.  The  most  taste 
ful  carpets  are  those  which  are  made  of  various  shades  of 
the  same  color,  or  of  all  shades  of  only  two  colors ;  such  as 
brown  and  yellow,  or  blue  and  buff,  or  salmon  and  green,  or 
all  shades  of  green,  or  of  brown.  All  very  dark  shades 
should  be  brown  or  green,  but  not  black. 

In  laying  down  carpets,  it  is  a  bad  practice  to  put  straw 
under  them,  as  this  makes  them  wear  out  in  spots.  Straw 
matting,  laid  under  carpets,  makes  them  last  much  longer, 
as  it  is  smooth  and  even,  and  the  dust  sifts  through  it.  In 
buying  carpets,  always  get  a  few  yards  over,  to  allow  for 
waste  in  matching  figures. 

In  cutting  carpets,  make  them  three  or  four  incher  shorter 
than  the  room,  to  allow  for  stretching.  Begin  to  cut  in  the 
middle  of  a  figure,  and  it  will  usually  match  better.  Many 
carpets  match  in  two  different  ways,  and  care  must  be  taken 
to  get  the  right  one.  Sew  a  carpet  on  the  wrong  side,  with 
double  waxed  thread,  and  with  the  ball-stitch.  This  is  done 
by  taking  a  stitch  on  the  breadth  next  you,  pointing  the  nee 
dle  toward  you;  and  then  taking  a  stitch  on  the  other 


ON   THE    CAKE    OP   ROOMS.  331 

breadth,  pointing  the  needle  from  you.  Draw  the  thread 
tightly,  but  not  so  as  to  pucker.  In  fitting  a  breadth  to  the 
hearth,  cut  slits  in  the  right  place,  and  turn  the  piece  un 
der.  Bind  the  whole  of  the  carpet  with  carpet-binding,  nail 
it  with  tacks,  having  bits  of  leather  under  the  heads.  To 
stretch  the  carpet,  use  a  carpet-fork,  which  is  a  long  stick, 
ending  with  notched  tin,  like  saw-teeth.  This  is  put  in  the 
edge  of  the  carpet,  and  pushed  by  one  person,  while  the  nail 
is  driven  by  another.  Cover  blocks  or  bricks  with  carpet 
ing  like  that  of  the  room,  and  put  them  behind  tables,  doors, 
sofas,  etc.,  to  preserve  the  walls  from  injury  by  knocking,  or 
by  the  dusting-cloth. 

Cheap  footstools,  made  of  a  square  plank,  covered  with 
tow-cloth,  stuffed,  and  then  covered,  with  carpeting,  with 
worsted  handles,  look  very  well.  Sweep  carpets  as  seldom 
as  possible,  as  it  wears  them  out.  To  shake  them  often  is 
good  economy.  In  cleaning  carpets,  use  damp  tea  leaves,  or 
wet  Indian  meal,  throwing  it  about,  and  rubbing  it  over 
with  the  broom.  The  latter  is  very  good  for  cleansing  car 
pets  made  dingy  by  coal-dust.  In  brushing  carpets  in  ordi 
nary  use,  it  will  be  found  very  convenient  to  use  a  large  flat 
dust-pan,  with  a  perpendicular  handle  a  yard  high,  put  on 
so  that  the  pan  will  stand  alone.  This  can  be  carried  about 
and  used  without  stooping,  brushing  dust  into  it  with  a 
common  or  small  whisk  broom.  The  pan  must  be  very 
large,  or  it  will  be  upset. 

When  carpets  are  taken  up,  they  should  be  hung  on  a 
line,  or  laid  on  lo*ng  grass,  and  whipped,  first  on  one  side,  and 
then  on  the  other,  with  pliant  whips.  If  laid  aside,  they 
should  be  sewed  up  tight  in  linen,  having  snuff  or  tobacco 
put  along  all  the  crevices  where  moths  could  enter.  Shak 
ing  pepper,  from  a  pepper-box,  round  the  edge  of  the  floor, 
under  a  carpet,  prevents  the  access  of  moths. 

Carpets  can  be  best  washed  on  the  floor,  thus:  First  shake 
them ;  and  then,  after  cleaning  the  floor,  stretch  and  nail 
them  upon  it.  Then  scrub  them  in  cold  soap-suds,  having 
half  a  tea-cupful  of  ox-gall  to  a  bucket  of  water.  Then  wash 
off  the  suds  with  a  cloth  in  fair  water.  Set  open  the  doors 
and  windows  for  two  days  or  more.  Imperial  Brussels,  Ve- 


332       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

netian,  ingrain,  and  three-ply  carpets  can  be  washed  thus ; 
but  Wilton  and  other  plush  carpets  can  not.  Before  wash 
ing  them,  take  out  grease  with  a  paste  made  of  potter's 
clay,  ox-gall,  and  water. 

Straw  matting  is  the  best  for  chambers  and  summer  par 
lors.  The  checked,  of  two  colors,  is  not  so  good  to  wear. 
The  best  is  the  cheapest  in  the  end.  When  washed,  it 
should  be  done  with  salt  water,  wiping  it  dry ;  but  frequent 
washing  injures  it.  Bind  matting  with  cotton  binding. 
Sew  breadths  together  like  carpeting.  In  joining  the  ends 
of  pieces,  ravel  out  a  part,  and  tie  the  threads  together,  turn 
ing  under  a  little  of  each  piece,  and  then,  laying  the  ends 
close,  nail  them  down,  with  nails  having  kid  under  their 
heads. 

In  hanging  pictures,  put  them  so  that  the  lower  part  shall 
be  opposite  the  eye.  Cleanse  the  glass  of  pictures  with 
whiting,  as  water  endangers  the  pictures.  Gilt  frames  can 
be  much  better  preserved  by  putting  on  a  coat  of  copal  var 
nish,  which,  with  proper  brushes,  can  be  bought  of  carriage 
or  cabinet  makers.  When  dry,  it  can  be  washed  with  fail- 
water.  Wash  the  brush  in  spirits  of  turpentine. 

Curtains,  ottomans,  and  sofas  covered  with  wrorsted,  can 
be  cleansed  by  wheat  bran  rubbed  on  with  flannel.  Dust 
Venetian  blinds  with  feather  brushes.  Buy  light-colored 
ones,  as  the  green  are  going  of  fashion.  Strips  of  linen  or 
cotton,  on  rollers  and  pulleys,  are  much  in  use,  to  shut  out 
the  sun  from  curtains  and  carpets.  Paper  curtains,  pasted 
on  old  cotton,  are  good  for  chambers.  Put  them  on  rollers 
having  cords  nailed  to  them,  so  that  when  the  curtain  falls 
the  cord  will  be  wound  up.  Then,  by  pulling  the  cord,  the 
curtain  will  be  rolled  up. 

House -cleaning  should  be  done  in  dry,  warm  weather. 
Several  friends  of  the  writer. maintain  that  cleaning  paint, 
and  windows,  and  floors  in  hard,  cold  water,  without  any 
soap,  using  a  flannel  wash-cloth,  is  much  better  than  using 
warm  suds.  It  is  worth  trying.  In  cleaning  in  the  com 
mon  way,  sponges  are  best  for  windows,  and  clean  water 
only  should  be  used.  They  should  be  first  wiped  with  lin 
en,  and  then  wkh  old  silk.  The  outside  of  windows  should 


ON   THE    CAKE    OF    KOOMS.  333 

be  washed  with  a  long  brush  made  for  the  purpose ;  and 
they  should  be  rinsed,  by  throwing  upon  them  water  con 
taining  a  little  saltpetre. 

When  inviting  company,  mention  in  the  note  the  day  of 
the  month  and  week,  and  the  hour  for  coming.  Provide  a 
place  for  ladies  to  dress  their  hair,  with  a  glass,  pins,  and 
combs.  A  pitcher  of  cold  water  and  a  tumbler  should  be 
added.  When  the  company  is  small,  it  is  becoming  a  com 
mon  method  for  the  table  to  be  set  at  one  end  of  the  room, 
the  lady  of  the  house  to  pour  out  tea,  and  the  gentlemen  of 
the  party  to  wait  on  the  ladies  and  themselves.  When  tea 
is  sent  round,  always  send  a  tea-pot  of  hot  water  to  weaken 
it,  and  a  slop-bowl,  or  else  many  persons  will  drink  their  tea 
much  stronger  than  they  wish. 

Let  it  ever  be  remembered  that  the  burning  of  lights  and 
the  breath  of  guests  are  constantly  exhausting  the  air  of  its 
healthful  principle  ;  therefore  avoid  crowding  many  guests 
into  one  room.  Do  not  tempt  the  palate  by  a  great  variety 
of  unhealthful  dainties.  Pave  a  warm  room  for  departing 
guests,  that  they  may  not  become  chilled  before  they  go  out. 

A  parlor  should  be  furnished  with  candle  and  fire  screens, 
for  those  who  have  weak  eyes  ;  and  if,  at  table,  a  person  sits 
with  the  back  near  the  fire,  a  screen  should  be  hung  on  the 
back  of  tl^  chair,  as  it  is-very  injurious  to  the  whole  system 
to  have  the  back  heated. 

Pretty  baskets,  for  flowers  or  fruits,  on  centre-tables,  can 
be  made  thus :  Knit,  with  coarse  needles,  all  the  various 
shades  of  green  and  brown,  into  a  square  piece.  Press  it 
with  a  hot  iron,  and  then  ravel  it  out.  Buy  a  pretty-shaped 
wicker-basket,  or  make  one  of  stiff  millinet,  or  thin  paste 
board,  cut  the  worsted  into  bunches,  and  sew  them  on,  to 
resemble  moss.  Then  line  the  basket,  and  set  a  cup  or  dish 
of  water  in  it,  to  hold  flowers,  or  use  it  for  a  fruit-basket. 
Handsome  fire-boards  are  made  by  nailing  black  foundation- 
muslin  to  a  frame  the  size  of  the  fire-place,  and  then  cutting 
out  flowers  from  wall-paper  and  pasting  them  on  the  mus 
lin,  according  to  the  fancy. 

Mahogany  furniture  should  be  made  in  the  spring,  and 
stand  some  months  before  it  is  used,  or  it  will  shrink  and 


334       THE  HOUSEKEEPER  AND  HEALTHKEEPER, 

warp.  Varnished  furniture  should  be  rubbed  only  with 
silk,  except  occasionally,  when  a  little  sweet-oil  should  be 
rubbed  over,  and  wiped  off  carefully.  For  unvarnished  fur 
niture,  use  beeswax,  a  little  softened  with  sweet-oil ;  rub  it 
in  with  a  hard  brush,  and  polish  with  woolen  and  silk  rags. 
Some  persons  rub  in  linseed-oil ;  others  mix  beeswax  with  a 
little  spirits  of  turpentine  and  rosin,  making  it  so  that  it  can 
be  put  on  writh  a  sponge,  and  wiped  off  with  a  soft  rag. 
Others  keep  in  a  bottle  the  following  mixture :  two  ounces 
of  spirits  of  turpentine,  four  table-spoonfuls  of  sweet-oil,  and 
one  quart  of  milk.  This  is  applied  with  a  sponge,  and  wiped 
off  with  a  linen  rag. 

Hearths  and  jambs,  of  brick,  look  best  painted  over  with 
black-lead,  mixed  with  soft  soap.  Wash  the  bricks  which 
are  nearest  the  fire  with  redding  and  milk,  using  a  painter's 
brush.  A  sheet  of  zinc,  covering  the  whole  hearth,  is  cheap, 
saves  work,  and  looks  very  well.  A  tinman  can  fit  it  prop 
erly. 

Stone  hearths  should  be  rubbed,  with  a  paste  of  powdered 
stone,  (to  be  procured  of  the  stone-cutters,)  and  then  brushed 
with  a  stiff  brush.  Kitchen-hearths,  of  stone,  are  improved 
by  rubbing  in  lamp-oil. 

Stains  can  be  removed  from  marble  by  oxalic  acid  and 
water,  or  oil  of  vitriol  and  water,  left  on  fifteen  mkutes,  and 
then  rubbed  dry.  Gray  marble  is  improved  by  linseed-oil. 
Grease  can  be  taken  from  marble  by  ox-gall  and  potter's 
clay  wet  with  soap-suds,  (a  gill  of  each).  It  is  better  to  add, 
also,  a  gill  of  spirits  of  turpentine.  It  improves  the  looks 
of  marble  to  cover  it  with  this  mixture,  leaving  it  two  days, 
and  then  rubbing  it  off. 

Unless  a  parlor  is  in  constant  use,  it  is  best  to  sweep  it 
only  once  a  week,  and  at  other  times  use  a  whisk-broom  and 
dust-pan.  When  a  parlor  with  handsome  furniture  is  to  be 
swept,  cover  the  sofas,  centre-table,  piano,  books,  and  man 
tel-piece,  with  old  cottons,  kept  for  the  purpose.  Remove 
the  rugs,  and  shake  them,  and  clean  the  jambs,  hearth,  and 
fire-furniture.  Then  sweep  the  room,  moving  every  article. 
Dust  the  furniture  with  a  dust-brush  and  a  piece  of  old  silk. 
A  painter's  brush  should  be  kept  to  remove  dust  from  ledges 


ON   THE    CAEE    OF    BOOMS.  .          335 

and  crevices.  The  dust-cloths  should  be  often  shaken  and 
washed,  or  else  they  will  soil  the  walls  and  furniture  when 
they  are  used.  Dust  ornaments,  and  fine  books,  with  feath 
er  brushes,  kept  for  the  purpose. 

ON  THE  CAEE  OF  BREAKFAST  AND  DINING  BOOMS. 

Aii  eating-room  should  have  in  it  a  large  closet,  with 
drawers  and  shelves,  in  which  should  be  kept  all  the  articles 
used  at  meals.  This,  if  possible,  should  communicate  with 
the  kitchen  by  a  sliding  window,  or  by  a  door,  and  have  in 
it  a  window,  and  also  a  small  sink,  made  of  marble  or  lined 
with  zinc,  which  will  be  a  great  convenience  for  washing 
nice  articles.  If  there  be  a  dumb-waiter,  it  is  best  to  have 
it  connected  with  such  a  closet.  It  may  be  so  contrived, 
that,  when  it  is  down,  it  shall  form  part  of  the  closet  floor. 

A  table-rug,  or  crumb-cloth,  is  useful  to  save  carpets  from 
injury.  Booking,  or  baize,  is  best.  Always  spread  the  same 
side  up,  or  the  carpet  will  be  soiled  by  the  rug.  Table-mats 
are  needful,  to  prevent  injury  to  the  table  from  the  warm 
dishes.  Tea-cup-mats,  or  small  plates,  are  useful  to  save  the 
table-cloths  from  dripping  tea  or  coffee.  Butter-knives  for 
the  butter-plate,  and  salt-spoons  for  salt  dishes,  are  designed 
to  prevent  those  disgusting  marks  which  are  made  when 
persons  use  their  own  knives  to  take  salt  or  butter.  A  sug 
ar-spoon  should  be  kept  in  or  by  the  sugar-dish,  for  the  same 
purpose.  Table-napkins,  of  diaper,  are  often  laid  by  each 
person's  plate,  for  use  during  the  meal,  to  save  the  table 
cloth  and  pocket-handkerchief.  To  preserve  the  same  nap 
kin  for  the  same  person,  each  member  of  the  family  has  a 
given  number,  and  the  napkins  are  numbered  to  correspond, 
or  else  are  slipped  into  ivory  rings,  which  are  numbered.  A 
stranger  has  a  clean  one  at  each  meal.  Table-cloths  should 
be  well  starched,  and  ironed  on  the  right  side,  and  always, 
when  taken  off,  folded  in  the  ironed  creases.  Doilies  are 
colored  napkins,  which,  when  fruit  is  offered,  should  always 
be  furnished,  to  prevent  a  person  from  staining  a  nice 
handkerchief,  or  permitting  the  fruit -juice  to  dry  on  the 
fingers. 

Casters   and  salt-stands   should  be   put  in   order,  every 


336     •   THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

morning,  when  washing  the  breakfast  things.  Always,  if 
possible,  provided/me  and  dry  table-salt,  as  many  persons  are 
much  disgusted  with  that  which  is  dark,  damp,  and  coarse. 
Be  careful  to  keep  salad-oil  closely  corked,  or  it  will  grow 
rancid.  Never  leave  the  salt-spoons  in  the  salt,  nor  the 
mustard-spoon  in  the  mustard,  as  they  are  thereby  injured. 
Wipe  them  immediately  after  the  meal. 

For  table-furniture,  French  china  is  deemed  the  nicest,  but 
it  is  liable  to  the  objection  of  having  plates  so  made  that 
salt,  butter,  and  similar  articles,  will  not  lodge  on  the  edge, 
but  slip  into  the  centre.  Select  knives  and  forks  which 
have  weights  in  the  handles,  so  that,  when  laid  down,  they 
will  not  touch  the  table.  Those  with  riveted  handles  last 
longer  than  any  others.  Horn  handles  (except  buck-horn) 
are  very  poor.  The  best  are  cheapest  in  the  end.  Knives 
should  be  sharpened  once  a  month,  unless  they  are  kept 
sharp  by  the  mode  of  scouring. 

ON   SETTING   TABLES. 

Neat  housekeepers  observe  the  manner  in  which  a  table 
is  set  more  than  any  thing  else;  and,  to  a  person  of  good 
taste,  few  things  are  more  annoying  than  to  see  the  table 
placed  askew ;  the  table-cloth  soiled,  rumpled,  and  put  on 
awry ;  the  plates,  knives,  and  dishes  thrown  about  without 
any  order ;  the  pitchers  soiled  on  the  outside,  and  sometimes 
within;  the  tumblers  dim;  the  caster  out  of  order;  the  but 
ter  pitched  on  the  plate,  without  any  symmetry ;  the  salt 
coarse,  damp,  and  dark ;  the  bread  cut  in  a  mixture  of  junks 
and  slices ;  the  dishes  of  food  set  on  at  random,  and  without 
mats ;  the  knives  dark  or  rusty,  and  their  handles  greasy ; 
the  tea-furniture  all  out  of  order,  and  every  thing  in  similar 
style.  And  yet,  many  of  these  negligences  will  be  met  with 
at  the  tables  of  persons  who  call  themselves  well  bred,  and 
who  have  wealth  enough  to  make  much  outside  show.  One 
reason  for  this  is,  the  great  difficulty  of  finding  domestics 
who  will  attend  to  these  things  in  a  proper  manner,  and 
who,  after  they  have  been  repeatedly  instructed,  will  not 
neglect  nor  forget  what  has  been  said  to  them.  The  writer 
has  known  cases  where  much  has  been  gained  by  placing 


ON   THE    CARE    OF   ROOMS.  337 

the  following  rules  in  plain  sight,  in  the  place  where  the  ar 
ticles  for  setting  tables  are  kept. 

RULES  FOB  SETTING  A  TABLE. 

1.  Lay  the  rug  square  with  the  room,  and  also  smooth  and 
even ;  then  set  the  table  also  square  with  the  room,  and  see 
that  the  legs  are  in  the  right  position  to  support  the  leaves. 

2.  Lay  the  table-cloth  square  with  the  table,  right  side  up, 
smooth  and  even. 

3.  Put  on  the  tea-tray  (for  breakfast  or  tea)  square  with 
the  table ;  set  the  cups  and  saucers  at  the  front  side  of  the 
tea-tray,  and  the   sugar,  slop-bowls,  and  cream-cup  at  the 
back  side.     Lay  the  sugar-spoon  or  tongs  on  the  sugar-bowl. 

4.  Lay  the  plates  around  the  table  at  equal  intervals,  and 
the  knives  and  forks  at  regular  distances,  each  in  the  same 
particular  manner,  with  a  cup-mat  or  cup-plate  to  each,  and 
a  napkin  at  the  right  side  of  each  person. 

5.  If  meat  be  used,  set  the  caster  and  salt-cellars  in  the 
centre  of  the  table ;  then  lay  mats  for  the  dishes,  and  place 
the  carving-knife  and  fork  and  steel  by  the  master  of  the 
house.   "Set  the  butter  on  two  plates,  one  on  either  side, 
with  a  butter-knife  by  each. 

6.  Set  the  tea  or  coffee-pot  on  a  mat,  at  the  right  hand  of 
the  tea-tray,  (if  there  be  not  room  upon  it.)     Then  place  the 
chairs  around  the  table,  and  call  the  family. 

FOR   DINNER. 

1.  Place   the   rug,  table,  table-cloth,  plates,  knives   and 
forks,  and  napkins,  as  before  directed,  with  a  tumbler  by 
each  plate.     In  cold  weather,  set  the  plates  where  they  will 
be  warmed. 

2.  Put  the  caster  in  the  centre,  and  the  salt-stands  at  two 
oblique  corners,  of  the  table,  the  latter  between  two  large 
spoons  crossed.      If  more   spoons  be  needed,  lay  them  on 
each  side  of  the  caster,  crossed.     Set  the  pitcher  on.  a  mat, 
either  at  a  side-table,  or,  when  there  is  no  waiter,  on  the  din- 
ing-table.     Water  looks  best  in  glass  decanters. 

3.  Set  the  bread  on  the  table,  when  there  is  no  waiter. 
Some  take  a  fork  and  lay  a  piece  on  the  napkin  or  tumbler 

15 


338       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

by  each  plate.  Others  keep  it  in  a  tray,  covered  with  a 
white  napkin  to  keep  off  flies.  Bread  for  dinner  is  often  cut 
in  small  junks,  and  not  in  slices. 

4.  Set  the  principal  dish  before  the  master  of  the  house, 
and  the  other  dishes  in  a  regular  manner.     Put  the  carving- 
knife,  fork,  and  steel  by  the  principal  dish,  and  also  a  knife- 
rest,  if  one  be  used. 

5.  Put  a  small  knife  and  fork  by  the  pickles,  and  also  by 
any  other  dishes  which  need  them.     Then  place  the  chairs. 

ON   WAITING   AT   TABLE. 

A  domestic  who  waits  on  the  table  should  be  required  to 
keep  the  hair  and  hands  in  neat  order,  and  have  on  a  clean 
apron.  A  small  tea-tray  should  be  used  to  carry  cups  and 
plates.  The  waiter  should  announce  the  meal  (when  ready) 
to  the  mistress  of  the  family,  then  stand  by  the  eating-room 
door  till  all  are  in,  then  close  the  door,  and  step  to  the  left 
side  of  the  lady  of  the  house.  When  all  are  seated,  the 
waiter  should  remove  the  coversj- taking  care  first  to  invert 
them,  so  as  not  to  drop  the  steam  on  the  table-cloth  or 
guests.  In  presenting  articles,  go  to  the  left  side  of  the 
person.  In  pouring^  water,  never  entirely  fill  the  tumbler. 
The  waiter  should  notice  when  bread  or  water  is  wanting, 
and  hand  it  without  being  called.  When  plates  are  changed, 
be  careful  not  to  drop  knives  or  forks.  Brush  off  crumbs, 
with  a  crumb'brush,  into  a  small  waiter. 

When  there  is  no  domestic  waiter,  a  light  table  should  be 
set  at  the  left  side  of  the  mistress  of  the  house,  on  which  the 
bread,  water,  and  other  articles  not  in  immediate  use  can  be 
placed. 

ON  CARVING  AND  HELPING  AT  TABLE. 

It  is  considered  an  accomplishment  for  a  lady  to  know 
how  to  carve  well  at  her  own  table.  It  is  not  proper  to 
stand  in  carving.  The  carving-knife  should  be  sharp  and 
thin.  To  carve  fowls  (which  should  always  be  laid  with 
the  breast  uppermost,)  place  the  fork  in  the  breast,  and  take 
off  the  wings  and  legs  without  turning  the  fowl ;  then  cut 
out  the  merry-thought,  cut  slices  from  the  breast,  take  out 


ON  THE    CAEE    OF   BOOMS.  339 

the  collar  bone,  cut  off  the  side  pieces,  and  then  cut  the  car 
cass  in  two.  Divide  the  joints  in  the  leg  of  a  turkey. 

In  helping  the  guests,  when  no  choice  is  expressed,  give  a 
piece  of  both  the  white  and  dark  meat,  with  some  of  the 
stuffing.  Inquire  whether  the  guest  will  be  helped  to  each 
kind  of  vegetable,  and  put  the  gravy  on  the  plate,  and  not 
on  any  article  of  food. 

In  carving  a  sirloin,  cut  thin  slices  from  the  side  next  to 
you,  (it  must  be  put  on  the  dish  with  the  tenderloin  under 
neath  ;)  then  turn  it,  and  cut  from  the  tenderloin.  Help  the 
guest  to  both  kinds. 

In  carving  a  leg  of  mutton  or  a  ham,  begin  by  cutting 
across  the  middle  to  the  bone.  Cut  a  tongue  across,  and 
not  lengthwise,  and  help  from  the  middle  part. 

Carve  a  fore-quarter  of  lamb  by  separating  the  shoulder 
from  the  ribs,  and  then  dividing  the  ribs.  To  carve  a  loin 
of  veal,  begin  at  the  smaller  end  and  separate  the  ribs.  Help 
each  one  to  a  piece  of  the  kidney  and  its  fat.  Carve  pork 
and  mutton  in  the  same  way. 

To  carve  a  fillet  of  veal,  begin  at  the  top,  and  help  to  the 
stuffing  with  each  slice.  In  a  breast  of  veal,  separate  the 
breast  and  brisket,  and  then  cut  them  up,  asking  which  part 
is  preferred.  In  carving  a  pig,  it  is  customary  to  divide  it, 
and  take  off  the  head,  before  it  comes  to  the  table ;  as,  to 
many  persons,  the  head  is  very  revolting.  Cut  off  the  limbs, 
and  divide  the  ribs.  In  carving  venison,  make  a  deep  in 
cision  down  to  the  bone,  to  let  out  the  juices;  then  turn  the 
broad  end  of  the  haunch  toward  yon,  cutting  deep,  in  thin 
slices.  For  a  saddle  of  venison,  cut  from  the  tail  toward 
the  other  end,  on  each  side,  in  thin  slices.  Warm  plates  are 
very  necessary  with  venison  and  mutton,  and  in  winter  are 
desirable  for  all  meats. 

ON  THE  CARE  OF  CHAMBEES  AND  BEDEOOMS. 

Every  mistress  of  a  family  should  see  not  only  that  all 
sleeping-rooms  in  her  house  can  be  well  ventilated  at  night, 
but  that  they  actually  are  so.  Where  there  is  no  open  fire 
place  to  admit  the  pure  air  from  the  exterior,  a  door  should 
be  left  open  into  an  entry,  or  room  where  fresh  air  is  admit- 


340       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

ted ;  or  else  a  small  opening  should  be  made  in  the  top  and 
bottom  of  a  window,  taking  care  not  to  allow  a  draught  of 
air  to  cross  the  bed.  The  debility  of  childhood,  the  lassitude 
of  domestics,  and  the  ill  health  of  families,  are  often  caused 
by  neglecting  to  provide  a  supply  of  pure  air.  Straw  mat 
ting  is  best  for  a  chamber  carpet,  and  strips  of  woolen  car 
peting  may  be  laid  by  the  side  of  the  bed.  Where  cham 
bers  have  no  closets,  a  wardrobe  is  indispensable.  A  low 
square  box,  set  on  casters,  with  a  cushion  on  the  top,  and  a 
drawer  on  one  side  to  put  shoes  in,  is  a  great  convenience  in 
dressing  the. feet.  An  old  Champagne  basket,  fitted  up  with 
a  cushion  on  the  lid,  and  a  valance  fastened  to  it  to  cover 
the  sides,  can  be  used  for  the  same  purpose. 

Another  convenience,  for  a  room  where  sewing  is  done  in 
summer,  is  a  fancy  jar,  set  in  one  corner,  to  receive  clippings, 
and  any  other  rubbish.  It  can  be  covered  with  prints  or 
paintings,  and  varnished,  and  then  looks  very  prettily. 

The  trunks  in  a  chamber  can  be  improved  in  looks  and 
comfort  by  making  cushions  of  the  same  size  and  shape, 
stuffed  with  hay  and  covered  with  chintz,  with  a  frill  reach 
ing  nearly  to  the  floor. 

Every  bed-chamber  should  have  a  wash-stand,  bowl,  pitch 
er,  and  tumbler,  with  a  wash-bucket  under  the  stand,  to  re 
ceive  slops.  A  light  screen,  made  like  a  clothes-frame,  and 
covered  with  paper  or  chintz,  should  be  furnished  for  bed 
rooms  occupied  by  two  persons,  so  that  ablutions  can  be 
performed  in  privacy.  It  can  be  ornamented,  so  as  to  look 
well  anywhere.  A  little  frame,  or  towel-horse,  by  the  wash- 
stand,  on  which  to  dry  towels,  is  a  convenience.  A  wash- 
stand  should  be  furnished  with  a  sponge  or  wash-cloth,  and 
a  small  towel,  for  wiping  the  basin  after  using  it.  This 
should  be  hung  on  the  wash-stand  or  towel-horse,  for  con 
stant  use.  A  soap-dish,  and  a  dish  for  tooth-brushes,  are  neat 
and  convenient,  and  each  person  should  be  furnished  with 
two  towels ;  one  for  the  feet,  and  one  for  other  purposes. 

It  is  in  good  taste  to  have  the  curtains,  bed-quilt,  valance, 
and  window-curtains  of  similar  materials.  In  making  feath 
er-beds,  side-pieces  should  be  put  in,  like  those  of  mattresses, 
and  the  bed  should  be  well  filled,  so  that  a  person  will  not 


OX   THE    CARE    OF   ROOMS.  341 

be  buried  in  a  hollow,  which  is  not  healthful,  save  in  ex 
tremely  cold  weather.  Feather-beds  should  never  be  used 
except  in  cold  weather.  At  other  times,  a  thin  mattress  of 
hair,  cotton  and  moss,  or  straw,  should  be  put  over  them.  A 
simple  strip  of  broad  straw  matting,  spread  over  a  feather 
bed,  answers  the  same  purpose.  Nothing  is  more  debilita 
ting  than,  in  warm  weather,  to  sleep  with  a  feather-bed  press 
ing  round  the  greater  part  of  the  body.  Pillows  stuffed 
with  papers  an  inch  square  are  good  for  summer,  especially 
for  young  children,  whose  heads  should  be  kept  cool.  The 
cheapest  and  best  covering  of  a  bed,  for  winter,  is  a  cotton 
comforter,  made  to  contain  three  or  four  pounds  of  cotton, 
laid  in  bats  or  sheets,  between  covers  tacked  together  at 
regular  intervals.  They  should  be  three  yards  square,  and 
less  cotton  should  be  put  at  the  sides  that  are  tucked  in.  It 
is  better  to  have  two  thin  comforters  to  each  bed,  than  one 
thick  one ;  as  then  the  covering  can  be  regulated  according 
to  the  weather. 

Few  domestics  will  make  a  bed  properly  without  much 
attention  from  the  mistress  of  the  family.  The  following  di 
rections  should  be  given  to  those  who  do  this  work : 

Open  the  windows,  and  lay  off  the  bed-covering,  on  two 
chairs,  at  the  foot  of  the  bed.  After  the  bed  is  well  aired, 
shake  the  feathers,  from  each  corner  to  the  middle ;  then 
take  up  the  middle,  and  shake  it  well,  and  turn  the  bed  over. 
Then  push  the  feathers  in  place,  making  the  head  higher 
than  the  foot,  and  the  sides  even,  and  as  high  as  the  middle 
part.  Then  put  on  the  bolster  and  the  under  sheet,  so  that 
the  wrong  side  of  the  sheet  shall  go  next  the  bed,  and  the 
marking  come  at  the  head,  tucking  in  all  around.  Then  put 
on  the  pillows,  even,  so  that  the  open  ends  shall  come  to  the 
sides  of  the  bed,  and  then  spread  on  the  upper  sheet,  so  that 
the  wrong  side  shall  be  next  the  blankets  and  the  marked 
end  at  tKe  head.  This  arrangement  of  sheets  is  to  prevent 
the  part  where  the  feet  lie  from  being  reversed,  so  as  to 
come  to  the  face,  and  also  to  prevent  the  parts  soiled  by  the 
body  from  coming  to  the  bed-tick  and  blankets.  Then  put 
on  the  other  covering,  except  the  outer  one,  tucking  in  all 
around,  and  then  turn  over  the  upper  sheet,  at  the  head,  so 


342  THE    HOUSEKEEPER   AND    HEALTHKEEPEK. 

as  to  show  a  part  of  the  pillows.  When  the  pillow-cases 
are  clean  and  smooth,  they  look  best* outside  of  the  cover, 
but  not  otherwise.  Then  draw  the  hand  along  the  side  of 
the  pillows,  to  make  an  even  indentation,  and  then  smooth 
and  shape  the  whole  outside.  A  nice  housekeeper  always 
notices  the  manner  in  which  a  bed  is  made;  and  in  some 
parts  of  the  country  it  is  rare  to  see  this  work  properly  per 
formed. 

The  writer  would  here  urge  every  mistress  of  a  family 
who  keeps  more  than  one  domestic  to  provide  them  with 
single  beds,  that  they  may  not  be  obliged  to  sleep  with  all 
the  changing  domestics,  who  come  and  go  so  often.  Where 
the  room  is  too  small  for  two  beds,  a  narrow  truckle-bed 
under  another  will  answer.  Domestics  should  be  furnished 
with  washing  conveniences  in  their  chambers,  and  be  en 
couraged  to  keep  their  persons  and  rooms  neat  and  in  order. 

ON   PACKING   AND   STOEING   ARTICLES. 

Fold  a  gentleman's  coat  thus :  Lay  it  on  a  table  or  bed, 
the  inside  downward,  and  unroll  the  collar.  Double  each 
sleeve  once,  making  the  crease  at  the  elbow,  and  laying 
them  so  as  to  make  the  fewest  wrinkles,  and  parallel  with 
the  skirts.  Turn  the  fronts  over  the  back  and  sleeves,  and 
then  turn  up  the  skirts,  making  all  as  smooth  as  possible. 

Fold  a  shirt  thus :  One  that  has  a  bosom-piece  inserted, 
lay  on  a  bed,  bosom  downward.  Fold  each  sleeve  twice, 
and  lay  it  parallel  with  the  sides  of  the  shirt.  Turn  the 
two  sides,  with  the  sleeves,  over  the  middle  part,  and  then 
turn  up  the  bottom,  with  two  folds.  This  makes  the  collar 
and  bosom  lie,  unpressed,  on  the  outside. 

Fold  a  frock  thus :  Lay  its  front  downward,  so  as  to  make 
the  first  creases  in  folding  come  in  the  side  breadths.  To 
do  this,  find  the  middle  of  the  side  breadths  by  first  putting 
the  middle  of  the  front  and  back  breadths  together.  Next, 
fold  over  the  side  creases  so  as  just  to  meet  the  slit  behind. 
Then  fold  the  skirt  again,  so  as  to  make  the  backs  lie  to 
gether  within  and  the  fronts  without.  Then  arrange  the 
waist  and  sleeves,  and  fold  the  skirt  around  them. 

In  packing  trunks  for  traveling,  put  all  heavy  articles  at 


ON   THE    CAEE    OF    BOOMS.  343 

the  bottom,  covered  with  paper,- which  should  not  be  print 
ed,  as  the  ink  rubs  off.  Put  coats  and  pantaloons  into  linen 
cases,  made  for  the  purpose,  and  furnished  with  strings. 
Fill  all  crevices  with  small  articles ;  as,  if  a  trunk  is  not  full, 
nor  tightly  packed,  its  contents  will  be  shaken  about  and 
get  injured.  Under-clothing  packs  closer  by  being  rolled 
tightly,  instead  of  being  folded. 

Bonnet-boxes,  made  of  light  wood,  with  a  lock  and  key, 
are  better  than  the  paper  bandboxes  so  annoying  to  trav 
elers.  Carpet-bags  are  very  useful,  to  carry  the  articles  to 
be  used  on  a  journey.  The  best  ones  have  sides  inserted, 
iron  rims,  and  a  lock  and  key.  A  large  silk  traveling-bag, 
with  a  double  linen  lining,  in  which  are  stitched  receptacles 
for  tooth-brush,  combs,  and  other  small  articles,  is  a  very 
convenient  article  for  use  when  traveling. 

A  bonnet-cover,  made  of  some  thin  material,  like  a  large 
hood  with  a  cape,  is  useful  to  draw  over  the  bonnet  and 
neck,  to  keep  off  dust,  sun,  and  sparks  from  a  steam-engine. 
Green  veils  are  very  apt  to  stain  bonnets  when  damp. 

In  packing  household  furniture  for  moving,  have  each 
box  numbered,  and  then  have  a  book,  in  which,  as  each  box 
is  packed,  note  down  the  number  of  the  box,  and  the  order 
in  which  its  contents  are  packed,  as  this  will  save  much  la 
bor  and  perplexity  when  unpacking.  In  packing  china  and 
glass,  wrap  each  article  separately  in  paper,  and  put  soft 
hay  or  straw  at  bottom  and  all  around  each.  Put  the  heav 
iest  articles  at  the  bottom,  and  on  the  top  of  the  box  write, 
"This  side  up." 

ON  THE    CARE    OF   THE   KITCHEN,  CELLAR,  AND    STORE-ROOM. 

If  parents  wish  their  daughters  to  grow  up  with  good 
domestic  habits,  they  should  have,  as  one  means  of  securing 
this  result,  a  neat  and  cheerful  kitchen.  A  kitchen  should 
always,  if  possible,  be  entirely  above-ground,  and  well  light 
ed.  It  should  have  a  large  sink,  with  a  drain  running  un 
der-ground,  so  that  all  the  premises  may  be  kept  sweet  and 
clean.  If  flowers  and  shrubs  be  cultivated  around  the  doors 
and  windows,  and  the  yard  near  them  be  kept  well  turfed, 
it  will  add  very  much  to  their  agreeable  appearance.  The 


344       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

walls  should  often  be  cleaned  and  whitewashed,  to  promote 
a  neat  look  and  pure  air.  The  floor  of  a  kitchen  should  be 
painted,  or,  which  is  better,  covered  with  an  oil-cloth.  To 
procure  a  kitchen  oil-cloth  as  cheaply  as  possible,  buy  cheap 
tow  cloth,  and  fit  it  to  the  size  and  shape  of  the  kitchen. 
Then  have  it  stretched,  and  nailed  to  the  south  side  of  the 
barn,  and  with  a  brush  cover  it  with  a  coat  of  thin  rye 
paste.  When  this  is  dry,  put  on  a  coat  of  yellow  paint,  and 
let  it  dry  for  a  fortnight.  It  is  safest  to  first  try  the  paint, 
and  see  if  it  dries  well,  as  some  paint  never  will  dry.  Then 
put  on  a  second  coat,  and,  at  the  end  of  another  fortnight,  a 
third  coat.  Then  let  it  hang  two  months,  and  it  will  last, 
uninjured,  for  many  years.  The  longer  the  paint  is  left  to 
dry,  the  better.  If  varnished,  it  will  last  much  longer. 

A  sink  should  be  scalded  out  every  day,  and  occasionally 
with  hot  ley.  On  nails,  over  the  sink,  should  be  hung  three 
good  dish-cloths,  hemmed,  and  furnished  with  loops — one  for 
dishes  not  greasy,  one  for  greasy  dishes,  and  one  for  wash 
ing  pots  and  kettles.  These  should  be  put  in  the  wash 
every  week.  The  lady  who  insists  upon  this  will  not  be 
annoyed  by  having  her  dishes  washed  with  dark,  musty,  and 
greasy  rags,  as  is  too  frequently  the  case. 

Under  the  sink  should  be  kept  a  slop-pail ;  and,  on  a  shelf 
by  it,  a  soap-dish  and  two  water-pails.  A  large  boiler,  of 
warm  soft  water,  should  always  be  kept  over  the  fire,  well 
covered,  and  a  hearth-broom  and  bellows  be  hung  near  the 
fire.  A  clock  is  a  very  important  article  in  the  kitchen,  in 
order  to  secure  regularity  at  meals. 

ON   WASHING   DISHES. 

No  item  of  domestic  labor  is  so  frequently  done  in  a  neg 
ligent  manner  by  domestics  as  this.  A  full  supply  of  con 
veniences  will  do  much  toward  a  remedy  of  this  evil.  A 
swab,  made  of  strips  of  linen,  tied  to  a  stick,  is  useful  to 
wash  nice  dishes,  especially  small,  deep  articles.  Two  or 
three  towels,  and  three  dish-cloths,  should  be  used.  Two 
large  tin  tubs,  painted  on  the  outside,  should  be  provided ; 
one  for  washing,  and  one  for  rinsing ;  also,  a  large  old 
waiter,  on  which  to  drain  the  dishes.  A  soap-dish,  with 


ON   THE    CAKE    OF   BOOMS.  345 

hard  soap,  and  a  fork,  with  which  to  use  it,  a  slop-pail,  and 
two  pails  for  water,  should  also  be  furnished.  Then,  if  there 
be  danger  of  neglect,  the  following  rules  for  washing  dishes, 
legibly  written,  may  be  hung  up  by  the  sink,  and  it  will  aid 
in  promoting  the  desired  care  and  neatness. 

KULES.FOR   WASHING   DISHES. 

1.  Scrape  the  dishes,  putting  away  any  food  which  may 
remain  on  them,  and  which  it  may  be  proper  to  save  for  fu 
ture  use.      Put  grease  into  the  grease-pot,  and  whatever 
else  may  be  on  the  plates,  into  the  slop-pail.      Save  tea- 
leaves,  for  sweeping.      Set  all  the  dishes,  when  scraped,  in 
regular  piles ;  the  smallest  at  the  top. 

2.  Put  the  nicest  articles  in  the  wash-dish,  and  wash  them 
in  hot  suds,  with  the  swab  or  nicest  dish-cloth.     Wipe  all 
metal  articles  as  soon  as  they  are  washed.     Put  all  the  rest 
into  the  rinsing-dish,  which  should  be  filled  with  hot  water. 
When  they  are  taken  out,  lay  them  to  drain  on  the  waiter. 
Then  rinse  the  dish-cloth  and  hang  it  up,  wipe  the  articles 
washed,  and  put  them  in  their  places. 

3.  Pour  in  more  hot  water,  wash  the  greasy  dishes  with 
the  dish-cloth  made  for  them ;  rinse  them,  and  set  them  to 
drain.     Wipe  them,  and  set  them  away.     Wash  the  knives 
and  forks,  being  careful  that  the  handles  are  never  put  in 
water;  wipe  them,  and  then  lay  them  in  a  knife-dish  to  be 
scoured. 

4.  Take  a  fresh  supply  of  clean  suds,  in  which  wash  the 
milk-pans,  buckets,  and  tins.     Then  rinse  and  hang  up  this 
dish-cloth,  and  take  the  other ;  with  which  wash  the  roaster, 
gridiron,  pots,  and  kettles.     Then  wash  and  rinse  the  dish 
cloth,  and  hang  it  up.     Empty  the  slop-bucket  and  scald  it. 
Dry  metal  tea-pots  and  tins  before  the  fire.     Then  put  the 
fire-place  in  order,  and  sweep  and  dust  the  kitchen. 

Some  persons  keep  a  deep  and  narrow  vessel,  in  which  to 
wash  knives  with  a  swab,  so  that  a  careless  domestic  can  not 
lay  them  in  the  water  while  washing  them.  This  article  can 
be  carried  into  the  eating-room,  to  receive  the  knives  and 
forks  when  they  are  taken  from  the  table. 

15* 


346  THE    HOUSEKEEPER    AND    HEALTHKEEPEK. 


KITCHEN   FUKNITUKE. 

Crockery. — Brown  earthen  pans  are  said  to  be  best  for 
milk  and  for  cooking.  Tin  pans  are  lighter,  and  more  con 
venient,  but  are  too  cold  for  many  purposes.  Tall  earthen 
jars  with  covers  are  good  to  hold  butter,  salt,  lard,  etc. 
Acids  should  never  be  put  into  the  red  earthenware,  as 
there  is  a  poisonous  ingredient  in  the  glazing  which  the  acid 
takes  off.  Stone  ware  is  better  and  stronger,  and  safer  every 
way  than  any  other  kind. 

Iron  Ware. — Many  kitchens  are  very  imperfectly  supplied 
with  the  requisite  conveniences  for  cooking.  When  a  per 
son  has  sufficient  means,  the  following  articles  are  all  desira 
ble  :  A  nest  of  iron  pots,  of  different  sizes,  (they  should  be 
slowrly  heated  when  new ;)  a  long  iron  fork,  to  take  out  arti 
cles  from  boiling  water;  an  iron  hook  with  a  handle,  to 
lift  pots  from  the  crane ;  a  large  and  small  gridiron,  with 
grooved  bars,  and  a  trench  to  catch  the  grease;  a  Dutch 
oven,  called  also  a  bake-pan  :  two  skillets,  of  different  sizes, 
and  a  spider,  or  flat  skillet,  for  frying;  a  griddle,  a  waffle- 
iron,  tin  and  iron  bake  and  bread  pans  ;  two  ladles,  of  differ 
ent  sizes ;  a  skimmer ;  iron  skewers ;  a  toasting-iron ;  two 
tea-kettles,  one  small  and  one  large  one  ;  two  brass  kettles, 
of  different  sizes,  for  soap-boiling,  etc.  Iron  kettles  lined 
with  porcelain  are  better  for  preserves.  The  German  are 
the  best.  Too  hot  a  fire  will  crack  them,  but  with  care  in 
this  respect  they  will  last  for  many  years. 

Portable  charcoal  furnaces,  of  iron  or  clay,  are  very  useful 
in  summer,  in  washing,  ironing,  and  stewing,  or  making  pre 
serves.  If  used  in  the  house,  a  strong  draught  must  be 
made,  to  prevent  the  deleterious  effects  of  the  charcoal.  A 
box  and  mill,  for  spice,  pepper,  and  coffee,  are  needful  to 
those  who  use  these  articles.  Strong  knives  and  forks,  a 
sharp  carving-knife,  an  iron  cleaver  and  board,  a  fine  saw, 
steelyards,  chopping-tray  and  knife,  an  apple-parer,  steel  for 
sharpening  knives,  sugar-nippers,  a  dozen  iron  spoons,  also  a 
large  iron  one  with  a  long  handle,  six  or  eight  flat-irons,  one 
of  them  very  small,  two  iron-stands,  a  ruffle-iron,  a  crimping- 
iron,  are  also  desirable. 

Tin  Ware. — Bread-pans  •  large  and  small  patty-pans ;  cake- 


t  ON   THE    CAKE    OF   BOOMS.  347 

pans,  with  a  centre  tube  to  insure  their  baking  well ;  pie- 
dishes,  (of  block-tin ;)  a  covered  butter-kettle ;  covered  ket 
tles  to  hold  berries ;  two  saucepans ;  a  large  oil-can,  (with 
a  cock;)  a  lamp-filler;  a  lantern;  broad -bottomed  candle 
sticks  for  the  kitchen  ;  a  candle-box  ;  a  funnel ;  a  reflector 
for  baking  warm  cakes ;  an  oven  or  tin-kitchen ;  an  apple- 
corer ;  an  apple-roaster :  an  egg-boiler ;  two  sugar-scoops, 
and  flour  and  meal  scoop ;  a  set  of  mugs ;  three  dippers ;  a 
pint,  quart,  and  gallon  measure;  a  set  of  scales  and  weights; 
three  or  four  pails,  painted  on  the  outside ;  a  slop-bucket 
with  a  tight  cover,  painted  on  the  outside ;  a  milk-strainer ; 
a  gravy-strainer ;  a  colander ;  a  dredging-box ;  a  pepper 
box  ;  a  large  and  small  grater ;  a  cheese-box ;  also  a  large 
box  for  cake,  and  a  still  larger  one  for  bread,  with  tight  cov 
ers.  Bread,  cake,  and  cheese,  shut  up  in  this  way,  will  not 
grow  dry  as  in  the  open  air. 

Wooden  Ware. — A  nest  of  tubs  ;  a  set  of  pails  and  bowls ; 
a  large  and  small  sieve ;  a  beetle  for  mashing  potatoes ;  a 
spade  or  stick  for  stirring  butter  and  sugar;  a  bread-board, 
for  molding  bread  and  making  pie-crust;  a  coflee-stick;  a 
clothes-stick ;  a  mush-stick ;  a  meat-beetle,  to  pound  tough 
meat;  an  egg-beater;  a  ladle, for  working  butter;  a  bread- 
trough,  (for  a  large  family  ;)  flour-buckets,  with  lids,  to  hold 
sifted  flour  and  Indian  meal ;  salt-boxes  ;  sugar-boxes  ;  starch 
and  indigo  boxes;  spice -boxes;  a  bosom -board;  a  skirt- 
board  ;  a  large  ironing-board ;  two  or  three  clothes-frames ; 
and  six  dozen  clothes-pins. 

Basket  Ware. — Baskets  of  all  sizes,  for  eggs,  fruit,  market 
ing,  clothes,  etc. ;  also  chip-baskets.  When  often  used,  they 
should  be  washed  in  hot  suds. 

Other  Articles.  —  Every  kitchen  needs  a  box  containing 
balls  of  brown  thread  and  twine,  a  large  and  small  darning- 
needle,  rolls  of  waste  paper  and  old  linen  and  cotton, 'and  a 
supply  of  common  holders.  There  should  also  be  another 
box,  containing  a  hammer,  carpet-tacks,  and  nails  of  all  sizes, 
a  carpet-claw,  screws  and  a  screw-driver,  pincers,  gimlets  of 
several  sizes,  a  bed-screw,  a  small  saw,  two  chisels,  (one  to 
use  for  button-holes  in  broadcloth,)  two  awls,  and  two  files. 

In  a  drawer  or  cupboard  should  be  placed  cotton  table 
cloths  for  kitchen  use ;  nice  crash  towels  for  tumblers? 


348       THE  HOUSEKEEPER  AND  HEALTHKEEPEB. 

marked  T  T  ;  coarser  towels  for  dishes  marked  T  ;  six  large 
roller-towels;  a  dozen  hand-towels,  marked  H T;  and  a  dozen 
hemmed  dish-cloths  with  loops.  Also  two  thick  linen  pud 
ding  or  dumpling  cloths,  a  jelly-bag  made  of  white  flannel,  to 
strain  jelly,  a  starch-strainer,  and  a  bag  for  boiling  clothes. 

In  a  closet  should  be  kept,  arranged  in  order,  the  follow 
ing  articles :  the  dust-pan,  dust-brush,  and  dusting-cloths, 
old  flannel  and  cotton  for  scouring  and  rubbing,  large 
sponges  for  washing  windows  and  looking-glasses,  a  long 
brush  for  cobwebs,  and  another  for  washing  the  outside  of 
windows,  whisk-brooms,  common  brooms,  a  coat-broom  or 
brush,  a  whitewash-brush,  a  stove-brush,  shoe-brushes  and 
blacking,  articles  for  cleaning  tin  and  silver,  leather  for  clean 
ing  metals,  bottles  containing  stain-mixtures  and  other  arti 
cles  used  in  cleansing. 

CAKE    OF    THE    CELLAR. 

A  cellar  should  often  be  whitewashed,  to  keep  it  sweet. 
It  should  have  a  drain  to  keep  it  perfectly  dry,  as  standing 
water  in  a  cellar  is  a  sure  cause  of  disease  in  a  family.  It 
is  very  dangerous  to  leave  decayed  vegetables  in  a  cellar. 
Many  a  fever  has  been  caused  by  the  poisonous  miasm  thus 
generated.  The  following  articles  are  desirable  in  a  cellar : 
a  safe,  or  movable  closet,  with  sides  of  wire  or  perforated 
tin,  in  which  cold  meats,  cream,  and  other  articles  should  be 
kept ;  (if  ants  be  troublesome,  set  the  legs  in  tin  cups  of 
water ;)  a  refrigerator,  or  a  large  wooden  box,  on  feet,  with 
a  lining  of  tin  or  zinc,  and  a  space  between  the  tin  and  wood 
filled  with  powdered  charcoal, having  at  the  bottom  a  place  for 
ice,  a  drain  to  carry  off  the  water,  and  also  movable  shelves 
and  partitions.  In  this  articles  are  kept  cool.  It  should  be 
cleaned  once  a  week.  Filtering-jars,  to  purify  water,  should 
also  be  kept  in  the  cellar.  Fish  and  cabbages  in  a  cellar  are 
apt  to  scent  a  house,  and  give  a  bad  taste  to  other  articles. 

STORE-ROOM. 

Every  house  needs  a  store-room,  in  which  to  keep  tea, 
coffee,  sugar,  rice,  candles,  etc.  It  should  be  furnished  with 
jars  having  labels,  a  large  spoon,  a  fork,  sugar  and  flour 
scoops,  a  towel,  and  a  dish-cloth. 


THE    CAKE    OF    YARDS    AND    GARDENS.  349 


CHAPTER  XXII. 

THE  CARE  OF  YARDS  AND  GARDENS. 

FIRST,  let  us  say  a  few  words  on  the  Preparation  of  Soil. 
If  the  garden  soil  be  clayey  and  adhesive,  put  on  a  covering 
of  sand,  three  inches  thick,  and  the  same  depth  of  well-rotted 
manure.  Spade  it  in  as  deep  as  possible,  and  mix  it  well. 
If  the  soil  be  sandy  and  loose,  spade  in  clay  and  ashes. 
Ashes  are  good  for  all  kinds  of  soil,  as  they  loosen  those 
which  are  close,  hold  moisture  in  those  which  are  sandy,  and 
destroy  insects.  The  best  kind  of  soil  is  that  which  will 
hold  water  the  longest  without  becoming  hard  when  dry. 

To  prepare  Soil  for  Pot-plants,  take  one  fourth  part  of 
common  soil,  one  fourth  part  of  well-decayed  manure,  and 
one  half  of  vegetable  mold,  from  the  woods  or  from  a  chip- 
yard.  Break  up  the  manure  fine,  and  sift  it  through  a  lime- 
screen,  (or  coarse  wire  sieve.)  These  materials  must  be 
thoroughly  mixed.  When  the  common  soil  which  is  used  is 
adhesive,  and  indeed  in  most  other  cases,  it  is  necessary  to 
add  sand,  the  proportion  of  which  must  depend  on  the  na 
ture  of  the  soil. 

To  prepare  a  Hot-Bed,  dig  a  pit  six  feet  fong,  five  feet 
wide,  and  thirty  inches  deep.  Make  a  frame  of  the  same 
size,  with  the  back  two  feet  high,  the  front  fifteen  inches,  and 
the  sides  sloped  from  the  back  to  the  front.  Make  two 
sashes,  each  three  feet  by  five,  with  the  panes  of  glass  lap 
ping  like  shingles  instead  of  having  cross-bars.  Set  the 
frame  over  the  pit,  which  should  then  be  filled  with  fresh 
horse-dung  which  has  not  lain  long  nor  been  sodden  by  wa 
ter.  Tread  it  down  hard ;  then  put  into  the  frame  light  and 
very  rich  soil,  six  or  eight  inches  dieep,  and  cover  it  with  the 
sashes  for  two  or  three  days.  Then  stir  the  soil,  and  sow 
the  seeds  in  shallow  drills,  placing  sticks  by  them,  to  mark 
the  different  kinds.  Keep  the  frame  covered  with  the  glass 
whenever  it  is  cold  enough  to  chill  the  plants ;  but  at  all 


350       THE  HOUSEKEEPER  AXD  HEALTHKEEPEE. 

other  times  admit  fresh  air,  which  is  indispensable  to  their 
health.  When  the  sun  is  quite  warm,,  raise  the  glasses 
enough  to  admit  air,  and  cover  them  with  matting  or  blank 
ets,  or  else  the  sun  may  kill  the  young  plants.  Water  the 
bed  at  evening  with  water  which  has  stood  all  day,  or,  if  it 
be  fresh  drawn,  add  a  little  warm  water.  If  there  be  too 
much  heat  in  the  bed,  so  as  to  scorch  or  wither  the  plants, 
lift  the  sashes,  water  freely,  shade  by  day ;  make  deep  holes 
with  stakes,  and  fill  them  up  when  the  heat  is  reduced.  In 
very  cold  nights,  cover  the  sashes  and  frame  with  straw-mats. 
For  Planting  Flower  Seeds. — Break  up  the  soil  till  it  is 
very  soft,  and  free  from  lumps.  Rub  that  nearest  the  sur 
face  between  the  hands,  to  make  it  fine.  Make  a  circular 
drill  a  foot  in  diameter.  Seeds  are  to  be  planted  either 
deeper  or  nearer  the  surface,  according  to  their  size.  For 
seeds  as  large  as  sweet  peas,  the  drill  should  be  half  an  inch 
deep.  The  smallest  seeds  must  be  planted  very  near  the 
surface,  and  a  very  little  fine  earth  be  sifted  over  them.  Af 
ter  covering  them  with  soil,  beat  them  down  with  a  trowel, 
so  as  to  make  the  earth  as  compact  as  it  is  after  a  heavy 
shower.  Set  up  a  stick  in  the  middle  of  the  circle,  with  the 
name  of  the  plant  heavily  written  upon  it  with  a  dark  lead- 
pencil.  This  remains  more  permanent  if  white-lead  be  first 
rubbed  over  the  surface.  Never  plant  when  the  soil  is  very 
wet.  In  very  dry  times,  water  the  seeds  at  night.  Never  use 
very  cold  water.  When  the  seeds  are  small,  many  should 
be  planted  together,  that  they  may  assist  each  other  in 
breaking  the  soil.  When  the  plants  are  an  inch  high,  thin 
them  out,  leaving  only  one  or  two,  if  the  plant  be  a  large 
one  like  the  balsam ;  five  or  six,  when  it  is  of  a  medium  size ; 
and  eighteen  or  twenty  of  the  smaller  size.  Transplanting, 
unless  the  plant  be  lifted  with  a  ball  of  earth,  retards  the 
growth  about  a  fortnight.  It  is  best  to  plant  at  two  differ- 
erent  times,  lest  the  first  planting  should  fail,  owing  to  wet 
or  cold  weather. 

To  plant  Garden  Seeds,  make  the  beds  from  one  to  three 
yards  wide ;  lay  across  them  a  board  a  foot  wide,  and  with 
a  stick  make  a  furrow  on  each  side  of  it,  one  inch  deep. 
Scatter  the  seeds  in  this  furrow,  and  cover  them.  Then  lay 


THE  CAKE  OF  YAKDS  AND  GARDENS.          351 

the  board  over  them,  and  step  on  it,  to  press  down  the  earth. 
When  the  plants  are  an  inch  high,  thin  them  out,  leaving 
spaces  proportioned  to  their  sizes.  Seeds  of  similar  species, 
such  as  melons  and  squashes,  should  not  be  planted  very 
near  to  each  other,  as  this  causes  them  to  degenerate.  The 
same  kinds  of  vegetables  should  not  be  planted  in  the  same 
place  for  two  years  in  succession.  The  longer  the  rows  are, 
the  easier  is  the  after-culture. ' 

Transplanting  should  be  done  at  evening,  or,  which  is  bet 
ter,  just  before  a  shower.  Take  a  round  stick  sharpened  at 
the  point,  and  make  openings  to  receive  the  plants.  Set 
them  a  -very  little  deeper  than  they  were  before,  and  press 
the  soil  firmly  round  them.  Then  water  them,  an4  cover 
them  for  three  or  four  days,  taking  care  that  sufficient  air  be 
admitted.  If  the  plant  can  be  removed  without  disturbing 
the  soil  around  the  root,  it  will  not  be  at  all  retarded  by 
transplanting.  Never  remove  leaves  and  branches,  unless  a 
part  of  the  roots  be  lost. 

To  Re-pot  House  Plants,  renew  the  soil  every  year,  soon 
after  the  time  of  blossoming.  Prepare  soil  as  previously  di 
rected.  Loosen  the  earth  from  the  pot  by  passing  a  knife 
around  the  sides.  Turn  the  plant  upside  down,  and  remove 
the  pot.  Then  remove  all  the  matted  fibres  at  the  bottom, 
and  all  the  earth,  except  that  which  adheres  to  the  roots. 
From  woody  plants,  like  roses,  shake  off  all  the  earth.  Take 
the  new  pot,  and  put  a  piece  of  broken  earthenware  over 
the  hole  at  the  bottom,  and  then,  holding  the  plant  in  the 
proper  position,  shake  in  the  earth  around  it.  Then  pour  in 
water  to  settle  the  earth,  and  heap  on  fresh  soil  till  the  pot 
is  even  full.  Small  pots  are  considered  better  than  large 
ones,  as  the  roots  are  not  so  likely  to  rot  from  excess  of 
moisture. 

In  the  Laying  out  of  Yards  and  Gardens,  there  is  room 
for  much  judgment  and  taste.  In  planting  trees  in  a  yard, 
they  should  be  arranged  in  groups,  and  never  planted  in 
straight  lines,  nor  sprinkled  about  as  solitary  trees.  The  ob 
ject  of  this  arrangement  is  to  imitate  Nature,  and  secure 
some  spots  of  dense  shade  and  some  of  clear  turf.  In  yards 
which  are  covered  with  turf,  beds  can  be  cut  out  of  it,  and 


352       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

raised  for  flowers.  A  trench  should  be  made  around,  to  pre 
vent  the  grass  from  running  on  them.  These  beds  can  be 
made  in  the  shape  of  crescents,  ovals,  or  other  fanciful 
forms. 

In  laying  out  beds  in  gardens  and  yards,  a  very  pretty 
bordering  can  be  made  by  planting  them  with  common 
flax-seed,  in  a  line  about  three  inches  from  the  edge.  This 
can  be  trimmed  with  shears,  when  it  grows  too  high. 

For  transplanting  Trees,  the  autumn  is  the  best  time. 
Take  as  much  of  the  root  as  possible,  especially  the  little 
fibres,  which  should  never  become  dry.  If  kept  long  before 
they  are  set  out,  put  wet  moss  around  them  and  water  them. 
Dig  holes  larger  than  the  extent  of  the  roots ;  let  one  per 
son  hold  the  tree  in  its  former  position,  and  another  place 
the  roots  carefully  as  they  were  before,  cutting  off  any 
broken  or  wounded  root.  JBe  careful  not  to  let  the  tree  be 
more  than  an  inch  deeper  than  it  was  before.  Let  the  soil 
be  soft  and  well  manured ;  shake  the  tree  as  the  soil  is 
shaken  in,  that  it  may  mix  well  among  the  small  fibres.  Do 
not  tread  the  earth  down,  while  filling  the  hole ;  but,  when 
it  is  full,  raise  a  slight  mound  of  say  four  inches  deep  around 
the  stem  to  hold  water,  and  fill  it.  Never  cut  off  leaves  nor 
branches,  unless  some  of  the  roots  are  lost.  Tie  the  trees  to 
a  stake,  and  they  will  be  more  likely  to  live.  Water  them 
often. 

The  Care  of  House  Plants  is  a  matter  of  daily  attention, 
and  well  repays  all  labor  expended  upon  it.  The  soil  of 
house  plants  should  be  renewed  every  year,  as  previously 
directed.  In  winter,  they  should  be  kept  as  dry  as  they 
can  be  without  wilting.  Many  house  plants  are  injured  by 
giving  them  too  much  water,  when  they  have  little  light 
and  fresh  air.  This  makes  them  grow  spindling.  The  more 
fresh  air,  warmth,  and  light  they  have,  the  more  water  is 
needed.  They  ought  not  to  be  kept  very,  warm  in  winter, 
nor  exposed  to  great  changes  of  atmosphere.  Forty  degrees 
is  a  proper  temperature  for  plants  in  winter,  when  they  have 
little  sun  and  air.  When  plants  have  become  spindling,  cut 
off  their  heads  entirely,  and  cover  the  pot  in  the  earth,  where 
it  has  the  morning  sun  only*  A  new  and  flourishing  head 


THE  CAKE  OF  YARDS  AND  GARDENS.          353 

will  spring  out.  Few  house  plants  can  bear  the  sun  at  noon. 
When  insects  infest  plants,  set  them  in  a  closet  or  under  a 
barrel,  and  bum  tobacco  under  them.  The  smoke  kills  any 
insect  enveloped  in  it.  When  plants  are  frozen,  cold  water 
and  a  gradual  restoration  of  warmth  are  the  best  remedies. 
Never  use  very  cold  water  for  plants  at  any  season. 

THE   PROPAGATION    OF   PLANTS. 

This  is  an  occupation  requiring  much  attention  and  con 
stant  care.  Bulbous  roots  are  propagated  by  offsets ;  some 
growing  on  the  top,  others  around  the  sides.  Many  plants 
are  propagated  by  cutting  off  twigs,  and  setting  them  in 
earth,  so  that  two  or  three  eyes  are  covered.  To  do  this, 
select  a  side  shoot,  ten  inches  long,  two  inches  of  it  being  of 
the  preceding  year's  growth,  and  the  rest  the  growth  of  the 
season  when  it  is  set.  Do  this  when  the  sap  is  running,  and 
put  a  piece  of  crockery  at  the  bottom  of  the  shoot  when  it 
is  buried.  One  eye,  at  least,  must  be  under  the  soil.  Water 
it,  and  shade  it  in  hot  weather. 

Plants  are  also  propagated  by  layers.  v  To  do  this,  take  a 
shoot  which  comes  up  near  the  root,  bend  it  down  so  as  to 
bring  several  eyes  under  the  soil,  leaving  the  top  above- 
ground.  If  the  shoot  be  cut  half  through,  in  a  slanting  di 
rection,  at  one  of  these  eyes,  before  burying  it,  the  result  is 
more  certain.  Roses,  honeysuckles,  and  many  other  shrubs 
are  readily  propagated  thus.  They  will  generally  take  root 
by  being  simply  buried;  but  cutting  them  as  here  directed 
is  the  best  method.  Layers  are  more  certain  than  cut 
tings. 

Budding  and  Grafting,  for  all  woody  plants,  are  favorite 
methods  of  propagation.  In  all  such  plants  there  is  an  outer 
and  inner  bark,  the  latter  containing  the  sap  vessels,  in  which 
the  nourishment  of  the  tree  ascends.  The  success  of  graft 
ing  or  inoculating  consists  in  so  placing  the  bud  or  graft 
that  the  sap  vessels  of  the  inner  bark  shall  exactly  join  those 
of  the  plant  into  which  they  are  grafted,  so  that  the  sap 
may  pass  from  one  into  the  other. 

The  following  are  directions  for  budding,  which  may  be 
performed  at  any  time  from  July  to  September : 


354  THE    HOUSEKEEPER    AND    HEALTHKEEPER. 

Select  a  smooth  place  on  the  stock  into  which  you  are  to 
insert  the  bud.  Make  a  horizontal  cut  across  the  rind 
through  to  the  firm  wood ;  and  from  the  middle  of  this, 
make  a  slit  downward  perpendicularly,  an  inch  or  more 
long,  through  to  the  wood.  Raise  the  bark  of  the  stock  on 
Fig.  G4.  each  side  of 

the  perpen 
dicular  cut, 
for  the  ad 
mission  of 
the  bud,  as 
is  shown  in 
the  annexed 
cut,  (Figure 
64).  Then 
take  a  shoot 
of  this  year's 
growth,  and 
slice  from  it 
a  bud,  taking 
an  inch  be 
low  and  an 
inch  above 
it,  and  some 

portion  of  the  wood  under  it.  Then  carefully  slip  off  the 
woody  part  under  the  bud.  Examine  whether  the  eye  or 
germ  of  the  bud  be  perfect.  If  a  little  hole  appear  in  that 
part,  the  bud  has  lost  its  root,  and  another  must  be  selected. 
Insert  the  bud,  so  that  a,  of  the  bud,  shall  pass  to  a,  of  the 
stock ;  then  b,  of  the  bud,  must  be  cut  off,  to  match  the  cut 
b,  in  the  stock,  and  fitted  exactly  to  it,  as  it  is  this  alone 
which  insures  success.  Bind  the  parts  with  fresh  bass  or 
woolen  yarn,  beginning  a  little  below  the  bottom  of  the  per 
pendicular  slit,  and  winding  it  closely  around  every  joart, 
except  just  over  the  eye  of  the  bud,  until  you  arrive  above 
the  horizontal  cut.  Do  not  bind  it  too  tightly,  but  just  suf 
ficient  to  exclude  air,  sun,  and  wet.  This  is  to  be  removed 
after  the  bud  is  firmly  fixed  and  begins  to  grow. 

Seed-fruit  can  be  budded  into  any  other  seed  fruit,  and 


THE  CARE  OF  YARDS  AND  GARDENS. 


355 


stone-fruit  into  any  other  stone-fruit ;   but  stone  and  seed 
fruits  can  not  be  thus  mingled. 

Rose-bushes  can  have  a  variety  of  kinds  budded  into  the 
same  stock.  Hardy  roots  are  the  best  stocks.  The  branch 
above  the  bud  must  be  cut  off  the  next  March  or  April  af 
ter  the  bud  is  put  in.  Apples  and  pears  are  more  easily 
propagated  by  ingrafting  than  by  budding. 

Ingrafting  is  a  similar  process  to  budding,  with  this  ad- 
Fi<r  c&  vantage,  that  it  can  be  performed  on  large  trees ; 
,-^r,  whereas  budding  can  be  applied  only  on  small 

I  If  ones.     The  two  common  kinds  of  ingrafting  are 

whip-grafting  and  split-grafting.     The  first  kind 
is  for  young  trees,  and  the  other  for  large  ones. 

The  time  for  ingrafting  is  from  May  to  Octo 
ber.  The  cuttings  must  be  taken  from  horizon 
tal  shoots,  between  Christmas  and  March,  and 
kept  in  a  damp  cellar.  In  performing  the  oper 
ation,  cut  off  in  a  sloping  direction  (as  seen  in 
Fig.  65)  the  tree  or  limb  to  be  grafted.  Then 
cut  off  in  a  corresponding  slant  the  slip  to  be 
grafted  on.  Then  put  them  together,  so  that 
the  inner  bark  of  each  shall  match  exactly  on 
one  side,  and  tie  them  firmly  together  with  yel 
low  yarn.  It  is  not  essential  that  both  be  of 
equal  size ;  if  the  bark  of  each  meet  together  ex 
actly  on  one  side,  it  answers  the  purpose.  But 
the  two  must  not  differ  much  in  size.  The  slope 
should  be  an  inch  and  a  half,  or  more,  in  length. 
After  they  are  tied  together,  the  place  should  be 
covered  with  a  salve  or  composition  of  bees-wax  and  rosin. 
A  mixture  of  clay  and  cow-dung  will  answer  the  same  pur 
pose.  This  last  must  be  tied  on  with  a  cloth.  Grafting  is 
more  convenient  than  budding,  as  grafts  can  be  sent  from  a 
great  distance  ;  whereas  buds  must  be  taken  in  July  or  Au 
gust,  from  a  shoot  of  the  present  year's  growth,  and  can  not 
be  sent  to  any  great  distance. 

The  next  cut  (Fig.  66)  exhibits  the  mode  called  stock- 
grafting  ;  a  being  the  limb  of  a  large  tree,  which  is  sawed 
off  and  split,  and  is  to  be  held  open  by  a  small  wedge  till 


356 


THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


the  grafts  are  put  in.  A  graft  inserted  in  the  limb  is  shown 
at  &,  and  at  c  is  one  not  inserted,  but  designed  to  be  put  in 
at  d,  as  two  grafts  can  be  put  into  a  large 
stock.  In  inserting  the  graft,  be  careful 
to  make  the  edge  of  the  inner  bark  of  the 
graft  meet  exactly  the  edge  of  the  inner 
bark  of  the  stock ;  for  on  this  success  de 
pends.  After  the  grafts  are  put  in,  the 
wedge  must  be  withdrawn,  and  the  whole 
of  the  stock  be  covered  with  the  thick 
salve  or  composition  before  mentioned, 
reaching  from  where  the  grafts  are  in 
serted  to  the  bottom  of  the  slit.  Be 
careful  not  to  knock  or  move  the  grafts 
after  they  are  put  in. 

Pruning  is  an  operation  of  constant  ex 
ercise,  for  keeping  plants  and  trees  in  good  condition.  The 
following  rules  are  from  a  distinguished  horticulturist:  Prune 
off  all  dead  wood,  and  all  the  little  twigs  on  the  main  limbs. 
Retrench  branches,  so  as  to  give  light  and  ventilation  to  the 
interior  of  the  tree.  Cut  out  the  straight  and  perpendicular 
shoots  which  give  little  or  no  fruit ;  while  those  which  are 
most  nearly  horizontal,  and  somewhat  curving,  give  fruit  abun 
dantly  and  of  good  quality,  and  should  be  sustained.  Su 
perfluous  and  ill-placed  buds  may  be  rubbed  off  at  any  time ; 
and  no  buds  pushing  out  after  midsummer  should  be  spared. 
In  choosing  between  shoots  to  be  retained,  preserve  the  low 
est  placed,  and  on  lateral  shoots  those  which  are  nearest  the 
origin.  When  branches  cross  each  other  so  as  to  rub,  re 
move  one  or  the  other.  Remove  all  suckers  from  the  roots 
of  trees  or  shrubs.  Prune  after  the  sap  is  in  full  circulation, 
(except  in  the  case  of  grapes.)  as  the  wounds  then  heal  best. 
Some  think  it  best  to  prune  before  the  sap  begins  to  run. 
Priming-shears,  and  a  pruning-pole,  with  a  chisel  at  the  end, 
can  be  procured  of  those  who  deal  in  agricultural  utensils. 

Thinning  is  also  an  important  but  very  delicate  operation. 
As  it  is  the  office  of  the  leaves  to  absorb  nourishment  from 
the  atmosphere,  they  should  never  be  removed,  except  to 
mature  the  wood  or  fruit.  In  doing  this,  remove  such  leaves 


THE  CARE  OF  YARDS  AND  GARDENS.          357 

as  shade  the  fruit,  as  soon  as  it  is  ready  to  ripen.  To  do  it 
earlier  impairs  the  growth.  Do  it  gradually  at  two  differ 
ent  times.  Thinning  the  fruit  is  important,  as  tending  to  in 
crease  its  size  and  flavor,  and  also  to  promote  the  longevity 
of  the  tree.  If  the  fruit  be  thickly  set,  take  off  one  half  at 
the  time  of  setting.  Revise  in  June,  and  then  in  July,  tak 
ing  off  all  that  may  be  spared.  One  very  large  apple  to  ev 
ery  square  foot  is  a  rule  that  may  be  a  sort  of  guide  in  oth 
er  cases.  According  to  this,  two  hundred  large  apples 
would  be  allowed  to  a  tree  whose  extent  is  fifteen  feet  by 
twelve.  If  any  person  think  this  thinning  excessive,  let 
him  try  two  similar  trees,  and  thin  one  as  directed  and  leave 
the  other  unthinned.  It  will  be  found  that  the  thinned  tree 
will  produce  an  equal  weight,  and  fruit  of  much  finer  flavor. 

THE    CULTIVATION    OF   FRUIT. 

By  a  little  attention  to  this  matter,  a  lady  with  the  help 
of  her  children  can  obtain  a  rich  abundance  of  all  kinds  of 
fruit.  The  writer  has  resided  in  families  where  little  boys 
of  eight,  ten,  and  twelve  years  old  amused  themselves,  under 
the  direction  of  their  mother,  in  planting  walnuts,  chestnuts, 
and  hazelnuts,  for  future  time ;  as  well  as  in  planting  and 
inoculating  young  fruit-trees  of  all  descriptions.  A  mother 
who  will  take  pains  to  inspire  a  love  for  such  pursuits  in  her 
children,  and  who  will  aid  and  superintend  them,  will  save 
them  from  many  temptations,  and  at  a  trifling  expense  secure 
to  them  and  herself  a  rich  reward  in  the  choicest  fruits.  The 
information  given  in  this  work  on  this  subject  may  be  relied 
on  as  sanctioned  by  the  most  experienced  nurserymen. 

The  soil  for  a  nursery  should  be  rich,  well  dug,  dressed 
with  well-decayed  manure,  free  from  weeds,  and  protected 
from  cold  winds.  Fruit-seeds  should  be  planted  in  the  au 
tumn,  an  inch  and  a  half  or  two  inches  deep,  in  ridges  four 
or  five  feet  apart,  pressing  the  earth  firmly  over  the  seeds. 
While  growing,  they  should  be  thinned  out,  leaving  the  best 
ones  a  foot  and  a  half  apart.  The  soil  should  be  kept  loose, 
soft,  and  free  from  weeds.  They  should  be  inoculated  or 
ingrafted  when  of  the  size  of  a  pipe-stem;  and  in  a  year  af 
ter  this  may  be  transplanted  to  their  permanent  stand. 


358       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

Peach-trees  sometimes  bear  in  two  years  from  budding,  and 
in  four  years  from  planting  if  well  kept. 

In  a  year  after  transplanting,  take  pains  to  train  the  head 
aright.  Straight  upright  branches  produce  gourmands,  or 
twi°"s  bearing  only  leaves.  The  side  branches,  which  are  an 
gular  or  curved,  yield  the  most  fruit.  For  this  reason,  the 
limbs  should  be  trained  in  curves,  and  perpendicular  twigs 
should  be  cut  off  if  there  be  need  of  pruning.  The  last  of 
June  is  the  time  for  this.  Grass  should  never  be  allowed 
to  grow  within  four  feet  of  a  large  tree,  and  the  soil  should 
be  kept  loose  to  admit  air  to  the  roots.  Trees  in  orchards 
should  be  twenty-five  feet  apart.  The  soil  under  the  top 
soil  has  much  to  do  with  the  health  of  the  trees.  If  it  be 
what  is  called  hard-pan,  the  trees  will  deteriorate.  Trees 
need  to  be  manured  and  to  have  the  soil  kept  open  and  free 
from  weeds. 

Filberts  can  be  raised  in  any  part  of  this  country. 

Figs  can  be  raised  in  the  Middle,  Western,  and  Southern 
States.  For  this  purpose,  in  the  autumn  loosen  the  roots  on 
one  side, and  bend  the  tree  down  to  the  earth  on  the  other; 
then  cover  it  with  a  mound  of  straw,  earth,  and  boards,  and 
early  in  the  spring  raise  it  up  and  cover  the  roots. 

Currants  grow  well  in  any  but  a  wet  soil.  They  are 
propagated  by  cuttings.  The  old  wood  should  be  thinned 
in  the  fall  and  manure  be  put  on.  They  can  be  trained  into 
small  trees. 

Gooseberries  are  propagated  by  layers  and  cuttings.  They 
are  best  when  kept  from  suckers  and  trained  like  trees.  One- 
third  of  the  old  wood  should  be  removed  every  autumn. 

Raspberries  do  best  when  shaded  during  a  part  of  the  day. 
They  are  propagated  by  layers,  slips,  and  suckers.  There  is 
one  kind  which  bears  monthly ;  but  the  varieties  of  this  and 
all  other  fruits  are  now  so  numerous  that  we  can  easily  find 
those  which  are  adapted  to  the  special  circumstances  of  the 
case. 

/Strawberries  require  a  light  soil  and  vegetable  manure. 
They  should  be  transplanted  in  April  or  September,  and  be 
set  eight  inches  apart,  in  rows  nine  inches  asunder,  and  in 
beds  which  are  two  feet  wide,  with  narrow  alleys  between 


THE  CARE  OF  YARDS  AND  GARDENS.          359 

them.  A  part  of  these  plants  are  non-bearer.  These  have 
large  flowers  with  showy  stamens  and  high  black  anthers. 
The  bearers  have  short  stamens,  a  great  number  of  pistils, 
and  the  flowers  are  every  way  less  showy.  In  blossom-time, 
pull  out  all  the  non-bearers.  Some  think  it  best  to  leave 
one  non-bearer  to  every  twelve  bearers,  arid  others  pull  them 
all  out.  Many  beds  never  produce  any  fruit,  because  all  the 
plants  in  them  are  non-bearers.  Weeds  should  be  kept  from 
the  vines.  When  the  vines  are  matted  with  young  plants, 
the  best  way  is  to  dig  over  the  beds  in  cross  lines,  so  as  to 
leave  some  of  the  plants  standing  in  little  squares,  while  the 
rest  are  turned  under  the  soil.  This  should  be  done  over 
a  second  time  in  the  same  year. 

To  raise  Grapes^  manure  the  soil,  and  keep  it  soft  and  free 
from  weeds.  A  gravelly  or  sandy  soil  and  a  south  expos 
ure  are  best.  Transplant  the  vines  in  the  early  spring,  or 
better  in  the  fall.  Prune  them  the  first  year,  so  as  to  have 
only  two  main  branches,  taking  off  all  other  shoots  as  fast 
as  they  come.  In  November,  cut  off  all  of  these  two 
branches  except  four  eyes.  The  second  year,  in  the  spring, 
loosen  the  earth  around  the  roots, and  allow  only  two  branch 
es  to  grow,  and  every  month  take  off  all  side  shoots.  When 
they  are  very  strong,  preserve  only  a  part,  and  cut  off  the 
rest  in  the  fall.  In  November,  cut  off  all  the  two  main 
stems  except  eight  eyes.  After  the  second  year,  no  more 
pruning  is  needed,  except  to  reduce  the  side  shoots,  for  the 
purpose  of  increasing  the  fruit.  All  the  pruning  of  grapes 
(except  nipping  side  shoots)  must  be  done  when  the  sap  is 
not  running,  or  they  will  bleed  to  death.  Train  them  on 
poles,  or  lattices,  to  expose  them  to  the  air  and  sun.  Cover 
tender  vines  in  the  autumn.  Grapes  are  propagated  by  cut 
tings,  layers,  and  seeds.  For  cuttings,  select  in  the  autumn 
well-ripened  wood  of  the  former  year,  and  take  five  joints 
for  each.  Bury  them  till  April ;  then  soak  them  for  some 
hours,  and  set  them  out  aslant^  so  that  all  the  eyes  but  one 
shall  be  covered. 

Apples,  grapes,  and  such  like  fruit  can  be  preserved  in 
their  natural  state  by  packing  them  when  dry  and  solid  in 
dry  sand  or  sawdust,  putting  alternate  layers  of  fruit  and 


360       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

cotton,  sawdust  or  sand.  Some  sawdust  gives  a  bad  flavor 
to  the  fruit. 

Modes  of  preserving  Fruit-Trees. — Heaps  of  ashes  or  tan 
ner's  bark  around  peach-trees  prevent  the  attack  of  the 
worm.  The  yelloics  is  a  disease  of  peach-trees,  which  is 
spread  by  the  pollen  of  the  blossom.  When  a  tree  begins 
to  turn  yellow,  take  it  away  with  all  its  roots,  before  it  blos 
soms  again,  or  it  will  infect  other  trees.  Planting  tansy 
around  the  roots  of  fruit-trees  is  a  sure  protection  against 
worms,  as  it  prevents  the  moth  from  depositing  her  egg. 
Equal  quantities  of  salt  and.  saltpetre,  put  around  the  trunk 
of  a  peach-tree,  half  a  pound  to  a  tree,  improve  the  size  and 
flavor  of  the  fruit.  Apply  this  about  the  first  of  April ;  and 
if  any  trees  have  worms  already  in  them,  put  on  half  the 
quantity  in  addition  in  June.  To  young  trees  just  set  out, 
apply  one  ounce  in  April,  and  another  in  June,  close  to  the 
stem.  Sandy  soil  is  best  for  peaches. 

Apple-trees  are  preserved  from  insects  by  a  wash  of 
strong  lye  to  the  body  and  limbs,  which,  if  old,  should  be 
first  scraped.  Caterpillars  should  be  removed  by  cutting 
down  their  nests  in  a  damp  day.  Boring  a  hole  in  a  tree 
infested  with  worms,  and  filling  it  with  sulphur,  will  often 
drive  them  off  immediately. 

The  fire-blight  or  brttlure  in  pear-trees  can  be  stopped  by 
cutting  off  all  the  blighted  branches.  It  is  supposed  by 
some  to  be  owing  to  an  excess  of  sap,  which  is  remedied  by 
diminishing  the  roots. 

The  curculio,  which  destroys  plums  and  other  stone-fruit, 
can  be  checked  only  by  gathering  up  all  the  fruit  that 
falls,  (which  contains  their  eggs,)  and  destroying  it.  The 
canker-worm  can  be  checked  by  applying  a  bandage  around 
the  body  of  the  tree,  and  every  evening  smearing  it  with 
fresh  tar. 


SEWING,  CUTTING,  AND   FITTING.  361 


CHAPTER  XXIII. 

SEWING,  CUTTING,  AND   FITTING. 

THE  customs  of  the  American  people  are  more  conformed 
to  those  principles  of  the  Christian  family  state  which  de 
mand  protecting  care  for  the  weaker  members,  than  those 
of  any  other  nation.  Nowhere  is  this  fact  more  apparent 
than  in  the  division  of  labor  to  the  boys  and  girls  of  one 
family.  The  outdoor  work,  all  that  is  most  disagreeable, 
and  the  heaviest  labor,  is  taken  by  the  boys,  while  the  in 
door  family-work  is  reserved  for  the  girls.  Of  this  indoor 
labor  a  part  is  sedentary,  such  as  sewing,  and  a  part  is  light 
labor,  such  as  dish-washing,  cooking,  sweeping,  dusting,  and 
general  care  of  the  house.  The  laundry  gives  the  hardest 
woman's  work ;  but  this  is  not  daily,  nor  so  severe  as  the 
outdoor  employments  of  men,  while  it  can  be  so  divided 
among  several  women,  or  be  so  regulated  in  various  ways, 
as  never  to  involve  excessive  labor.  Young  women  wash 
and  iron,  as  a  daily  business,  six  and  eight  hours  a  •day,  and 
yet  continue  healthful  and  cheerful.  Such  is  the  distinctive 
construction  of  woman's  form,  that  labor  with  the  muscles 
of  the  arms  and  trunk,  such  as  is  demanded  in  washing  and 
ironing,  is  peculiarly  favorable  to  the  perfect  development 
and  support  of  the  most  delicate  and  most  important  por 
tion  of  her  body. 

But  while  the  general  arrangements  of  family  labor  have 
been  conformed  to  the  true  Christian  principle,  there  have 
been  certain  extremes  in  our  customs  which  it  is  important 
to  remedy.  This  is  often  exhibited  in  houses  when  the 
members  of  a  family  assemble  in  an  evening,  and  the  girls 
all  have  some  useful  employment  of  the  hands,  while  the 
boys  look  on  and  do  nothing. 

Again,  at  other  times,  we  see  broken  locks,  windows  un- 
glazed,  and  furniture  needing  repair,  all  making  necessary  a 
kind  of  work  women  could  easily  perform,  and  yet  left  neg- 

16 


362  THE    HOUSEKEEPER    AND    IIEALTHKEEPEE. 

lected  because  the  men  do  not  find  time  or  are  unskilled  for 
the  performance.  In  a  country  like  ours,  the  emergencies 
of  the  family  state  often  demand  the  exchange  of  the  ordi 
nary  labor  of  men  and  women.  Frequently,  in  newer  settle 
ments,  no  servants  can  be  found,  while  the  wife  and  mother 
is  confined  by  sickness.  In  such  emergencies,  skill  in  per 
forming  woman's  work  is  a  great  blessing  to  a  man  and  his 
family.  So  the  soldiers,  sailors,  engineers,  and  all  roving 
men  need  the  skill  of  the  needle  that  preserves  clothing 
from  waste.  In  our  late  war,  millions  would  have  been 
saved  had  all  the  soldiers  been  taught  to  sew  in  their  boy 
hood. 

In  this  view  of  the  case,  industrial  schools,  to  teach  both 
boys  and  girls  all  the  economic  skill  of  the  family  state,  are 
of  great  importance,  and  a  department  for  this  purpose  should 
be  connected  with  every  school,  especially  the  public  schools, 
where  most  of  the  children  will  earn  their  own  livelihood 
and  be  exposed  to  many  chances  of  a  roving  life. 

Attempts  have  been  made  to  introduce  sewing  into  pub 
lic  schools,  and  usually  with  little  or  no  success,  from  many 
combining  difficulties.  One  of  them  arises  from  the  in 
creased  number  of  classes  for  this  purpose ;  which  would  be 
relieved  "by  having  boys  taught  to  sew  in  the  same  class 
with  girls.  Another  difficulty  has  been  the  providing  of 
materials  for  sewing  and  the  previous  cutting  and  fitting 
needed,  which  the  parents  refuse  to  supply.  A  method 
which  meets  these  and  other  difficulties,  and  which  has  been 
successfully  tried  in  industrial  schools  in  England,  will  now 
be  described. 

Let  a  fund  be  provided  by  school  officers,  or  by  contribu 
tion,  to  provide  needles,  thread,  scissors,  and  thimbles  of 
various  sizes,  and  place  them  in  the  care  of  the  teacher. 
Let  two  half-days  of  the  week  be  devoted  to  this  and  other 
industrial  employments,  giving,  as  a  reward  for  success  in 
careful,  neat,  and  quick  accomplishment  of  the  duties,  the 
time  left  beyond  that  used  in  the  task  as  holiday  hours. 

Let  the  first  lesson  be  the  use  of  scissors,  in  cutting 
straight  slips  of  newspaper,  thus  training  the  eye  and  fingers 
to  expert  measurement  and  motion.  Whoever  excels  in 


SEWING,  CUTTING,  AND   FITTING.  363 

the  performance  of  the  allotted  task  in  less  than  the  allotted 
time  is  to  be  rewarded  with  the  time,  thus  gained,  for  play. 

Next,  let  the  class  cut  broad  strips  of  paper,  and  practice 
doubling  them  in  a  hem,  first  narrow  and  then  broad.  This 
also  cultivates  the  eyes  and  trains  the  fingers. 

Then  give  a  lesson  to  teach  the  use  of  the  thimbfe,  using 
a  needle  without  thread,  and  paper  slips  to  set  the  needle 
through/ 

Let  the  class  now  have  pieces  of  cheap  and  thin  un 
bleached  cotton,  and  cut  off  from  it  strips  two  inches  wide, 
being  directed  to  cut  by  a  thread.  At  first  a  thread  may  be 
drawn  to  guide  the  eye.  Then,  these  strips  are  to  be  cut 
into  pieces  five  or  six  inches  long,  turned  down  and  pinched 
to  prepare  for  oversewing,  and  then  put  together  and  basted 
with  a  needle  and  thread,  the  teacher  setting  the  example. 

This  last  operation  is  intended  to  prepare  two  strips  to 
be  sewed  together  by  oversetting.  In  this  operation  colored 
thread  should  be  used  in  order  to  make  the  stitches  show 
more  distinctly.  Meantime,  the  pupil  is  trained  to  make 
the  stitches  equal  in  depth,  and  also  at  equal  distances. 

The  teacher  is  to  be  provided  with  a  blank  book  for  each 
pupil,  and  on  the  first  page  is  to  be  inscribed,  Oversewing. 
Beneath  this  word  is  to  be  fastened  a  specimen  of  the  stitch, 
as  soon  as  the  pupil  has  attained  the  degree  of  excellence 
and  accuracy  required. 

The  next  lesson  is  Hemming.  To  prepare  for  this,  let 
the  scholars  first  cut,  out  of  newspaper,  pieces  three  inches 
square,  and  fold  a  hem  on  each  side  till  it  is  even  and 
smooth. 

Then  the  unbleached  cotton  is  to  be  given  to  be  cut  and 
prepared  in  the  same  way.  Finally,  the  hemming-stitch  is 
to  be  taught,  and  the  child  be  required  to  practice  till  the 
stitches  are  equal  in  size  and  regular  in  both  slant  and  dis 
tances.  When  this  is  well  executed,  the  specimen  is  to  be 
fastened  to  another  page  of  the  child's  book,  under  the  word 
Hemming.  In  the  same  way,  the  various  stitches  used  for 
running  up  seams,  for  felling,  darning,  whipping,  button 
holing,  stitching,  and  gathering,  should  be  taught  on  small 
pieces  of  white  or  unbleached  cotton,  using  colored  thread. 


364       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

The  books  in  which  are  fastened  the  finished  specimens  of 
sewing  should  be  preserved  by  the  teacher  and  exhibited  at 
the  school  examinations,  as  an  encouragement  to  excellence. 
In  England,  the  ladies  of  wealth  and  rank  take  pains  to  es 
tablish  and  superintend,  among  the  poor,  industrial  schools 
in  whicn  are  taught  other  domestic  work  as  well  as  sewing ; 
and,  as  the  consequence,  their  servants  and  dependents  are 
well  trained  for  the  duties  of  their  station.  It  is  hoped  that 
American  ladies  will  make  similar  efforts  for  the  children  of 
the  poorer  classes,  and  employ  all  their  influence  to  promote 
industrial  training  in  our  common  schools ;  and  also,  to  see 
that  instruction  in  these  important  matters  be  given  to  their 
own  daughters,  who  may  become  mistresses  and  directors  of 
future  homes,  or  who,  in  the  constantly  changing  fortunes  of 
our  land,  may  need  to  perform  as  well  as  to  guide  the  doing 
of  these  homely  duties. 

It  is  a  mistake  to  suppose  that  sewing-machines  lessen 
the  importance  of  hand-sewing.  All  the  mending  for  a  fam 
ily,  and  much  of  the  altering  of  clothing  and  house  furniture, 
must  be  done  only  by  the  hand.  In  all  poor  families  that 
own  no  machine,  and  in  all  cases  where  persons  travel,  the 
whole  sewing  needed  must  be  done  by  hand. 

It  is  especially  for  the  benefit  of  the  poor  who  can  not 
have  machines,  that  all  the  children  of  our  common  schools 
should  be  taught  not  only  to  sew,  but  to  mend  and  to  cut 
and  fit  common  garments.  Hard-working  mothers  can  not 
teach  this  art,  and  the  school-teacher  is  the  proper  person  to 
do  it.  Nor  should  this  be  added  to  the  ordinary  severe  and 
wearing  labor  of  a  teacher,  but  other  less  important  branches 
should  give  place  to  this.  It  is  the  constant  complaint  of 
all  who  are  seeking  to  help  the  destitute,  that  women  are 
not  trained  properly  to  do  any  kind  of  domestic  work,  and 
there  is  no  way  in  which  philanthropy  can  be  more  wise 
ly  exerted  than  in  urging  the  establishment  of  industrial 
schools. 

It  is  the  hope  of  the  writer  that  a  day  is  coming  when  all 
women  will  be  made  truly  independent,  by  being  trained  in 
early  life  to  employments  by  which  they  can  secure  a  home 
and  income  for  themselves,  if  they  do  not  marry  or  if  they 


SEWING,  CUTTING,  AND   FITTING.  365 

become  widows.     This  is  what  is  done  for  daughters  in  Eu 
ropean  countries,  and  should  be  done  in  our  own. 

Institutions  for  training  women  to  employments  suitable 
for  their  sex  should  be  established  and  endowed,  the  same  as 
agricultural  and  other  professional  schools  for  men.  When 
this  is  done,  there  will  be  a  liberal  prof  ession  for  women  of 
culture  and  refinement,  securing  to  widows  and  unmarried 
women  such  advantages  as  have  hitherto  been  enjoyed  only 
by  the  more  favored  sex. 


366       THE  HOUSEKEEPEK  AND  HEALTHKEEPEK. 


CHAPTER  XXIV. 

ACCIDENTS   AND   ANTIDOTES. 

CHILDREN  should  be  taught  the  following  modes  of  saving 
life,  health,  and  limbs  in  cases  of  sudden  emergency,  before  a 
medical  adviser  can  be  summoned. 

In  case  of  a  common  cut,  bind  the  lips  of  the  wound  to 
gether  with  a  rag,  and  put  on  nothing  else.  If  it  is  large, 
lay  narrow  strips  of  sticking  -  plaster  obliquely  across  the 
wound.  In  some  cases  it  is  needful  to  draw  a  needle  and 
thread  through  the  lips  of  the  wound,  and  tie  the  two  sides 
together. 

If  an  artery  be  cut,  it  must  be  tied  as  quickly  as  possible, 
or  the  person  will  soon  bleed  to  death.  The  blood  from  an 
artery  is  a  brighter  red  than  that  from  the  veins,  and  spirts 
out  in  jets  at  each  beat  of  the  heart.  Take  hold  of  the  end 
of  the  artery  and  tie  it  or  hold  it  tight  till  a  surgeon  comes. 
In  this  case,  and  in  all  cases  of  bad  wounds  that  bleed  much, 
tie  a  tight  bandage  near  and  above  the  wound,  inserting  a 
stick  into  the  bandage  and  twisting  as  tight  as  can  be  borne, 
to  stop  the  immediate  effusion  of  blood. 

Bathe  bad  bruises  in  hot  water.  Arnica-water  hastens  a 
cure,  but  is  injurious  and  weakening  to  the  parts  when  used 
too  long  and  too  freely. 

A  sprain  is  relieved  from  the  first  pains  by  hot  fomenta 
tions,  or  the  application  of  very  hot  bandages,  but  entire 
rest  is  the  chief  permanent  remedy.  The  more  the  limb  is 
used,  especially  at  first,  the  longer  the  time  required  for  the 
small  broken  fibres  to  knit  together.  The  sprained  leg 
should  be  kept  in  a  horizontal  position.  When  a  leg  is 
broken,  tie  it  to  the  other  leg,  to  keep  it  still  "till  a  surgeon 
comes.  Tie  a  broken  arm  to  a  piece  of  thin  wood,  to  keep 
it  still  till  set. 

In  the  case  of  bad  burns  that  take  off  the  skin,  creosote- 
water  is  the  best  remedy.  If  this  is  not  at  hand,  wood-soot 


ACCIDENTS   AND    ANTIDOTES.  36*7 

(not  coal,)  pounded,  sifted,  and  mixed  with  lard,  is  nearly  as 
good,  as  such  soot  contains  creosote.  When  a  dressing  is 
put  on,  do  not  remove  it  till  a  skin  is  formed  under  it.  If 
nothing  else  is  at  hand  for  a  bad  burn,  sprinkle  flour  over 
the  place  where  the  skin  is  off,  and  then  let  it  remain,  pro 
tected  by  a  bandage.  The  chief  aim  is  to  keep  the  part 
without  skin  from,  the  air. 

In  case  of  drowning,  the  aim  should  be  to  clear  the  throat, 
mouth,  and  nostrils,  and  then  produce  the  natural  action  of 
the  lungs  in  breathing  as  soon  as  possible,  at  the  same  time 
removing  wet  clothes  and  applying  warmth  and  friction  to 
the  skin,  especially  the  hands  and  feet,  to  start  the  circula 
tion.  The  best  mode  of  cleansing  the  throat  and  mouth  of 
choking  water  is  to  lay  the  person  on  the  face,  and  raise  the 
head  a  little,  clearing  the  mouth  and  nostrils  with  the  finger, 
and  then  apply  hartshorn  or  camphor  to*  the  nose.  This  is 
safer  and  surer  than  a  common  mode  of  lifting  the  body  by 
the  feet,  or  rolling  on  a  barrel  to  empty  out  the  water. 

To  start  the  action  of  the  lungs,  first  lay  the  person  on 
the  face  and  press  the  back  along  the  spine  to  expel  all  air 
from  the  lungs.  Then  turn  the  body  nearly,  but  not  quite 
over  on  to  the  back,  thus  opening  the  chest  so  that  the  air 
will  rush  in  if  the  mouth  is  kept  open.  Then  turn  the  body 
to  the  face  again  and  expel  the  air,  and  then  again  nearly 
over  on  to  the  back  ;  and  so  continue  for  a  long  time.  Fric 
tion,  dry  and  warm  clothing,  and  warm  applications,  should 
be  used  in  connection  with  this  process.  This  is  a  much  bet 
ter  mode  than  using  bellows,  which  sometimes  will  close  the 
opening  to  the  windpipe.  The  above  is  the  mode  recom 
mended  by  Dr.  Marshall  Hall,  and  is  approved  by  the  best 
medical  authorities. 

Certain  articles  are  often  kept  in  the  house  for  cooking  or 
medical  purposes,  and  sometimes  by  mistake  are  taken  in 
quantities  that  are  poisonous. 

Soda,  Saleratus,  Potash,  or  any  other  alkali,  can  be  render 
ed  harmless  in  the  stomach  by  vinegar,  tomato-juice,  or  any 
other  acid.  If  sulphuric  or  oxalic  acid  are  taken,  pounded 
chalk  in  water  is  the  best  antidote.  If  those  are  not  at 
hand,  strong  soap-suds  have  been  found  effective.  Large 


368       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

quantities  of  tepid  water  should  be  drank  after  these  anti 
dotes  are  taken,  so  as  to  produce  vomiting. 

Lime  or  baryta  and  its  compounds  demand  a  solution  of 
glauber  salts  or  of  sulphuric  acid. 

Iodine  or  Iodide  of  Potassium  demands  large  draughts 
of  wheat  flour  or  starch  in  water,  and  then  vinegar  and  wa 
ter.  The  stomach  should  then  be  emptied  by  vomiting 
with  as  much  tepid  water  as  the  stomach  can  hold. 

Prussic  Acid)  a  violent  poison,  is  sometimes  taken  by  chil 
dren  in  eating  the  pits  of  stone-fruits  or  bitter  almonds 
which  contain  it.  The  antidote  is  to  empty  the  stomach  by 
an  emetic,  and  give  water  of  ammonia  or  chloric  water.  Af 
fusions  of  cold  water  all  over  the  body,  followed  by  warm 
hand  friction,  is  often  a  remedy  alone,  but  the  above  should  be 
added  if  at  command.  Antimony  and  its  compounds  demand 
drinks  of  oak  bark,  or  gall-nuts,  or  very  strong  green  tea. 

Arsenic  demands  oil  or  melted  fat,  with  magnesia  or  lime 
water  in  large  quantities,  till  vomiting  occurs. 

Corrosive  Sublimate,  (often  used  to  kill  vermin,)  and  any 
other  form  of  mercury,  requires  milk  or  whites  of  eggs  in 
large  quantities.  The  whites  of  twelve  eggs  in  two  quarts 
of  water,  given  in  the  largest  possible  draughts  every  three 
minutes  till  free  vomiting  occurs,  is  a  good  remedy.  Flour 
and  water  will  answer,  though  not  so  surely  as  the  above. 
Warm  water  will  help,  if  nothing  else  is  in  reach.  The 
same  remedy  answers  when  any  form  of  copper,  or  tin,  or 
zinc  poison  is  taken,  and  also  for  creosote. 

Lead  and  its  compounds  require  a  dilution  of  Epsom  or 
Glauber  salts,  or  some  strong  acid  drink,  as  lemon  or  toma 
toes. 

Nitrate  of  Silver  demands  salt  water  drank  till  vomiting 
occurs. 

Phosphorus  (sometimes  taken  by  children  from  matches) 
needs  magnesia  and  copious  drinks  of  gum  Arabic,  or  gum- 
water  of  any  sort. 

Alcohol,  in  dangerous  quantities,  demands  vomiting  with 
warm  water. 

When  one  is  violently  sick  from  excessive,  use  of  tobacco, 
vomiting  is  a  relief,  if  it  arise  spontaneously.  After  that, 


ACCIDENTS    AND    ANTIDOTES.  369 

or  in  case  it  does  not  occur,  the  juice  of  a  lemon  and  perfect 
rest,  in  a  horizoual  position  on  the  back,  will  relieve  the  nau 
sea  and  faintness,  generally  soothing  the  foolish  and  over 
wrought  patient  into  a  sleep. 

Opium  demands  a  quick  emetic.  The  best  is  a  heaping 
table-spoonful  of  powdered  mustard,  in  a  tumblerful  of 
warm  water;  or  powdered  alum  in  half-ounce  doses  and 
strong  coffee  alternately  in  warm  water.  Give  acid  drinks 
after  vomiting.  If  vomiting  is  not  elicited  thus,  a  stomach- 
pump  is  demanded.  Dash  cold  water  on  the  head,  apply  fric 
tion,  and  use  all  means  to  keep  the  person  awake  and  in  motion. 

Strychnia  demands  also  quick  emetics. 

The  stomach  should  be  emptied  always  after  taking  any 
of  these  antidotes,  by  a  warm-water  emetic. 

In  case  of  bleeding  at  the  lungs,  or  stomach,  or  throat, 
give  a  tea-spoonful  of  dry  salt,  and  repeat  it  often.  For 
bleeding  at  the  nose,  put  ice  or  pour  cold  water  on  the  back 
of  the  neck,  keeping  the  head  elevated. 

If  a  person  be  struck  with  lightning,  throw  pailfuls  of  cold 
water  on  the  head  and  body,  and  apply  mustard  poultices 
on  the  stomach,  with  friction  of  the  whole  body  and  infla 
tion  of  the  lungs,  as  in  the  case  of  drowning.  The  same 
mode  is  to  be  used  when  persons  are  stupefied  by  fumes  of 
coal  or  bad  air. 

In  thunder-storms,  shut  the  doors  and  windows.  The 
safest  part  of  a  room  is  its  centre ;  and  when  there  is  a  feath 
er-bed  in  the  apartment,  that  will  be  found  the  most  se 
cure  resting-place. 

A  lightning-rod,  if  it  be  well  pointed,  and  run  deep  into 
the  earth,  is  a  certain  protection  to  a  circle  around  it  whose 
diameter  equals  the  height  of  the  rod  above  the  highest 
chimney.  But  it  protects  no  farther  than  this  extent. 

In  case  of  fire,  wrap  about  you  a  blanket,  a  shawl,  a  piece 
of  carpet,  or  any  other  woolen  cloth,  to  serve  as  protection. 
Never  read  in  bed,  lest  you  fall  asleep,  and  the  bed  be  set 
on  fire.  If  your  clothes  get  on  fire,  never  run,  but  lie  down, 
and  roll  about  till  you  can  reach  a  bed  or  carpet  to  wrap 
yourself  in,  and  thus  put  out  the  fire.  Keep  young  children 
in  woolen  dresses,  to  save  them  from  the  risk  of  fire, 

10* 


370  THE    HOUSEKEEPER   AND    HEALTHKEEPEE. 


CHAPTER  XXY. 

ON  THE    EIGHT   USE    OP  TIME   AND   PEOPEETY. 

IT  is  probable  that  there  is  no  one  direction  in  which  con 
scientious  persons  suffer  so  much  doubt  and  perplexity  as  on 
the  right  apportionment  of  time  and  property.  Clear  views 
pf  duty  on  this  subject  can  be  gained  only  by  reference  to 
certain  facts  and  principles  of  mind  in  connection  with  cer 
tain  facts  revealed  by  Jesus  Christ. 

It  is  a  fact  that  whenever  men  notice  any  method  which 
will  lest  secure  any  end  aimed  at,  they  call  it  right.  And  so 
the  word  right,  as  men  ordinarily  use  the  term,  signifies  the 
method  or  rule  for  securing  an  end  designed. 

It  is  also  a  fact  that  all  rational  minds  are  so  made  as  in 
tuitively  to  feel  or  perceive  that  the  end  for  which  all  things 
are  made  is,  not  to  produce  enjoyment  or  happiness  of  any 
sort  or  degree,  but  to  produce  the  best  good  for  all  concerned 
both  as  to  quality  and  amount. 

In  proof  of  this,  we  find  that  when  any  plan  or  action  is 
proposed,  and  it  is  shown  that  on  one  alternative  the  best 
good  of  both  the  individual  and  society  is  secured,  all  ra 
tional  minds  decide  that  it  j^  wise  and  right,  and  that  the 
opposite  alternative  is  foolish  and  wrong.  There  are  endless 
diversities  of  opinion  as  to  what  is  for  the  best  good  of  indi 
viduals  and  society;  but  all  agree  that  whatever  is  for  the 
best  good  of  all  concerned  is  right.  We  therefore  assume 
that  it  is  an  intuitive  principle  or  belief  in  all  rational  minds, 
that  happiness-making  on  the  best  and  largest  seale  is  the  end 
or  purpose  for  which  all  things  are  made. 

We  also  find  ourselves  placed  in  a  system  of  physical,  in 
tellectual,  and  social  laws,  by  obedience  to  which  happiness 
is  gained,  and  that  by  disobedience  to  them  happiness  is  de 
stroyed.  At  the  same  time,  the  controlling  principle  of  every 
mind  is  to  gain  happiness  and  escape  pain  or  loss  of  happi 
ness.  This  being  so,  we  may  assume  that  to  gain  the  end 


THE    EIGHT    USE    OF   TIME    AND    PROPERTY.  371 

'for  which  we  are  made,  or,  in  other  words,  to  act  right,  we 
must  obey  these  laws. 

Again,  we  find  every  rational  mind  so  made  that  it  may 
be  controlled  by  some  leading  desire  of  ruling  purpose  to 
which  all  other  desires  and  purposes  are  subordinate,  and 
that  it  is  the  nature  of  this  ruling  purpose  which  constitutes 
moral  character.  By  moral  character  is  meant  that  which 
results  from  our  own  choice  instead  of  that  which  consists  in 
qualities  and  propensities  created  by  God.  This  ruling  pur 
pose  that  controls  the  mind  sometimes,  by  a  figure  of  speech 
is  called  the  heart,  which  literally  is  the  organ  that  controls 
the  body. 

Again,  we  find  that  in  all  ages  and  nations  there  are  some 
men  whose  ruling  purpose  and  chief  desire  is  to  do  right, 
and  that  these  persons  are  called  the  righteous  or  the  virtu 
ous  men. 

Again,  we  find  that  all  decisions  as  to  what  is  best  and 
right  are  regulated  by  the  dangers  involved.  If  one  course, 
with  equal  advantages,  is  free  from  danger,  and  the  opposite 
involves  danger,  all  men  decide  the  former  to  be  the  right  one. 
Thus,  all  questions  of  duty  as  to  any  course  of  action  are 
regulated  by  the  dangers  which  threaten  ourselves  or  society. 
As  an  illustration  of  this  fact,  when  the  life  of  our  nation 
was  imperiled,  privations,  risks,  and  even  death,  were  some 
times  a  duty,  when  in  times  of  peace  and  prosperity  such 
sacrifices  would  not  be  right  but  highly  sinful. 

The  general  principle  thus  illustrated  is,  that  the  standard 
of  right  and  wrong  in  all  practical  affairs  is  regulated  by 
the  amount  of  danger  to  be  met  in  alternate  courses,  one 
of  which  must  be  chosen.  And  thus  it  appears  that  every 
question  of  rectitude  and  duty  is  modified  by  circumstances ; 
so  that  what  would  be  a  sin  in  one  case  would  be  a  solemn 
duty  in  another. 

Again,  we  find  that  the  character  of  a  righteous  man  is 
dependent  on  experience  and  instruction.  For  a  child  is 
born  in  utter  ignorance  of  Godjs  laws,  and  of  his  obligation 
to  obey  them ;  and  it  is  only  by  the  slow  and  gradual  proc 
ess  of  experience  and  training  that  he  gains  this  knowledge. 
Still  more  is  he  dependent  on  educators  for  motives  to  excite 


372       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

to  obedience.  The  great  want  of  humanity  is  right  instruc 
tion  as  to  the  laws  by  which  the  best  good  of  all  is 'secured, 
and  powerful  motives  to  induce  obedience  to  these  laws. 

We  are  now  prepared  to  notice  the  connection  of  these 
principles  and  facts  with  the  facts  revealed  by  Jesus  Christ. 
The  great  and  central  fact  thus  made  known  is,  that  this  life 
is  only  the  beginning  of  an  eternal  existence,  involving  liabil 
ity  to  dreadful  dangers  after  death,  and  that,  in  estimating 
what  is  right  and  wise  in  character  and  conduct,  we  are  to 
take  into  account  these  dangers,  as  regulating  all  questions 
of  duty  to  ourselves  and  to  our  fellow-men.  Of  the  nature 
of  these  dangers,  we  are  informed  that  those  who  become 
righteous  in  this  life  will  secure  perpetuity  of  that  character, 
and  thus  perfect  and  endless  happiness ;  but  that  some  will 
so  fail  that  they  never  will  attain  this  character,  either  in 
this  life  or  the  life  to  come,  and  so  will  forever  reap  the  con 
sequences  of  perpetuate  and  voluntary  selfishness  and  sin. 
Still  more  momentous  is  the  fact,  that  the  number  who  are 
to  be  saved  depends  upon  the  self-denying  labors  of  Christ's 
followers,  and  that  so  dreadful  are  the  hazards  of  the  life  to 
come,  that  all  consideration  of  earthly  enjoyment  should  be 
made  subordinate  to  the  great  end  of  escape  for  ourselves 
and  for  our  fellow-men,  whom  we  are  to  love  and  care  for  as 
we  do  for  ourselves. 

These  facts  and  principles  enable  us  clearly  to  compre 
hend  the  great  law  of  rectit^le  and  happiness  given  by  God 
through  Moses,  and  then  more  clearly  explained  and  illus 
trated  by  Jesus  Christ.  All  men  are  conscious  of  that  in 
stinctive  love  which  we  share  in  common  with  the  brutes. 
This  consists  in  pleasurable  emotions  in  view  of  certain  per 
sons  or  things  which  afford  us  pleasure,  attended  by  a  desire 
to  please  those  who  cause  such  enjoyment  to  ourselves,  or 
to  those  we  love.  Thus  the  mother,  whether  human  or 
brute,  feels  instinctive  love  to  her  offspring ;  and  thus  all 
men  feel  this  instinctive  love  to  those  who  confer  pleasure 
on  themselves. 

But  Jesus  Christ  expressly  discriminates,  and  explains  that 
the  great  law  of  love  (which,  he  says,  it  is  the  chief  end  of 
"  the  law  and  the  prophets "  to  inculcate)  is  the  voluntary 


THE    EIGHT   USE    OF   TIME    AND   PROPERTY.  373 

love  which  consists  in  choosing  to  do  right — that  is,  to  make 
happiness  on  the  best  and  largest  scale.  For  the  law  is, 
"  Thou  shalt  love  the  Lord  thy  God  with  all  thy  heart,  and 
thy  neighbor  as  thyself"  Now  self-love  consists  not  in 
pleasurable  emotions  in  our  own  agreeable  qualities,  but  in 
an  instinctive,  an  all-controlling  desire  to  make  self  happy. 

This  is  the  principle  of  mind  which  gives  its  true  meaning 
to  the  great  law  of  love,  which  in  this  aspect  reads  thus : 

Thou  shalt  choose,  for  the  chief  end  or  controlling  pur 
pose,  to  make  happiness  on  the  greatest  scale  by  obeying 
God's  laws,  and  as  the  way  to  make  him  and  all  his  crea 
tures  happy  in  the  highest  degree.  And  for  this  end  you 
are  to  regard  and  treat  the  happiness  of  all  in  your  reach  as 
equal  in  value  to  your  own. 

This  exposition  of  the  great  law  of  love  is  verified  repeat 
edly  in  the  New  Testament :  "  This  is  the  love  of  God,  that 
ye  keep  his  commandments." 

"  He  that  hath  my  commandments  and  keepeth  them,  he 
it  is  that  loveth  me." 

"  If  a  man  love  me,  he  will  keep  my  words ;" — "  he  that 
loveth  me  not,  keepeth  not  my  sayings." 

"  That  the  world  may  know  that  I  love  the  Father,  as. the 
Father  gave  me  commandment,  even  so  I  do." 

We  now  are  prepared  to  appreciate  the  new  and  most 
wonderful  revelation  ever  made  to  the  human  race,  and  one 
which  the  wisest  heathen  philosophers  never  even  conjec 
tured. 

Jesus  Christ  first  revealed  to  mankind  that  our  Creator  is 
a  loving  Father  to  the  whole  human  race ;  and  that  such  is 
the  eternal  nature  of  things,  thai  our  highest  possible  happi 
ness  and  escape  from  endless  evil  can  be  accomplished  only 
by  self-denying  sacrifice  and  suffering,  to  save  ourselves  and 
others  ;  and  that  our  heavenly  Father  himself  so  loves  us  as 
to  encounter  such  suffering  to  save  us.  For  whatever  views 
men  form  as  to  the  divinity  of  Jesus  Christ,  or  how  his  suf 
ferings  avail  to  save  from  danger  in  the  life  to  come,  all  will 
concede  that  he  teaches  that  God  is  represented  as  having 
made  such  a  painful  sacrifice  as  a  father  suffers  in  seeing  a 
dear  and  lovely  and  only  son  subjected  to  long  years  of  hu- 


374  THE    HOUSEKEEPER    AND    HEALTHKEEPEII. 

miliation,  of  painful  toils,  and  to  a  disgraceful  and  torturing 
death.  And  whatever  opinions  men  form  as  to  the  nature 
and  duration  of  future  retributions,  it  is  clear  that  Jesus 
Christ  teaches  that  so  great  are  our  dangers,  that  every 
consideration  of  earthly  enjoyment  should  be  subordinate, 
and  that  our  first  interest  and  aim  should  be  to  secure  es 
cape  to  ourselves  and  our  fellow-men. 

And  here  we  should  notice  that  most  comforting  doctrine 
revealed  by  Jesus  Christ,  and  that  is,  that  our  eternal  wel 
fare  does  not  depend  on  our  judging  correctly  as  to  what  is 
for  the  best  good  of  all  concerned,  both  for  this  life  and  the 
life  to  come.  On  the  contrary,  we  are  assured  that  it  is 
having  our  heart,  or  chijjf  desire,  set  to  do  right  by  obeying 
all  God's  laws  as  fast  as  we  learn  what  they  are.  "  Sin  is 
the  transgression  of  law,"  and  all  men  have  sinned,  and  will 
continue  to  sin,  sometimes  from  ignorance,  sometimes  from 
the  force  of  temptation  swaying  from  the  prevailing  desire 
and  controlling  purpose.  And  so  the  righteous  men  of  old 
en  times,  though  they  committed  heinous  sins,  were  "  men 
after  God's  own  heart,"  because  their  "heart"  was  set  to 
obey  him  in  all  things.  And  thus  their  failures  were  par 
doned,  and  their  eternal  safety  secured. 

The  same  comforting  assurance  lessens  the  anxieties  of 
those  whose  chief  aim  and  desire  is  to  obey  Jesus  Christ 
under  the  new  obligations  imposed  by  him.  For  the  "faith" 
which  saves  our  fellow-men  both  before  and  after  Christ,  is 
not  the  mere  intellectual  conviction ;  for  the  "  devils  thus 
believe  and  tremble."  It  is  rather  that  faith  which  includes 
intellectual  belief  in  his  teachings,  and  the  voluntary  con 
formity  of  purpose  and  actio"n  to  that  belief. 

So  the  "repentance"  required  is  not  mere  sorrow  for 
wrong-doing,  but  it  consists  in  such  sorrow  as  includes 
"  ceasing  to  do  evil,  and  learning  to  do  well." 

We  now  have  the  general  principle  which  should  regulate 
all  expenditures  both  of  time  and  property.  And  whenever 
any  number  of  persons  consistently  and  practically  adopt 
this  principle,  they  will  become  "a  peculiar  people." 

The  principle  is  this:  The  use  of  property  and  the  use  of 
time  must  be  so  regulated  as  to  accomplish  all  in  our  power, 


THE    EIGHT   USE    OF   TIME    AND    PROPERTY.  375 

to  save  as  many  as  possible  from  ignorance  of  God's  laws, 
and  from  disobedience  to  them.  It  must,  in  many  cases,  be 
difficult  to  decide  as  to  the  most  successful  way  by  which 
our  time  and  property  will  avail  to  this  end.  But  that  this 
should  be  the  first  and  chief  object  in  all  our  plans,  must  be 
conceded  by  all  who  accept  Jesus  Christ  as  the  only  author 
ized  teacher  of  truth  and  duty.  He  is  the  only  man  who 
has  died  and  returned  from  the  invisible  world  to  tell  us  of 
our  prospects  there,  and  his  authority  is  established  by  the 
highest  evidence  of  which  we  can  conceive.  He  is  the  only 
being  authorized  by  God  fully  to  explain  his  laws,  both  as 
to  our  highest  happiness  while  on  earth  and  our  future  eter 
nal  welfare.  "  There  is  no  other  name  (or  person)  given  un 
der  Heaven  "  to  do  this  but  Jesus  Christ. 

Having  thus  gained  the  main  general  principle,  we  may 
notice  some  rules  to  guide  us  as  to  the  right  apportionment 
of  time  and  property.  In  employing  our  time,  we  are  to 
make  suitable  allowance  for  sleep,  for  preparing  and  taking 
food,  for  securing  the  means  of  a  livelihood,  for  intellectual 
improvement,  for  exercise  and  amusement,  for  social  enjoy 
ments,  and  for  benevolent  and  religious  duties.  And  it  is 
the  right  apportionment  of  time  to  these  various  duties 
which  constitutes  its  true  economy. 

In  deciding  respecting  the  rectitude  of  our  pursuits,  we 
are  bound  to  aim  at  the  most  practical  good  as  the  ultimate 
object.  With  every  duty  of  this  life  our  benevolent  Creator 
has  connected  some  species  of  enjoyment,  to  draw  us  to  per 
form  it.  Tifus  the  palate  is  gratified  by  performing  the 
duty  of  nourishing  our  bodies  ;  the  principle  of  curiosity  is 
gratified  in  pursuing  useful  knowledge ;  the  desire  of  appro 
bation  is  gratified  when  we  perform  general  social  duties; 
and  every  other  duty  has  an  alluring  enjoyment  connected 
with  it.  But  the  great  mistake  of  mankind  has  consisted  in 
seeking  the  pleasures  connected  with  these  duties  as  the 
sole  aim,  without  reference  to  the  main  end  that  should  be 
held  in  view,  and  to  which  the  enjoyment  should  be  made 
subservient.  Thus,  men  gratify  the  palate  without  refer 
ence  to  the  question  whether  the  body  is  properly  nour 
ished  ;  and  follow  after  knowledge  without  inquiring  wheth- 


376  THE    HOUSEKEEPER    AND    IIEALTHKEEPEE. 

er  it  ministers  to  good  or  evil ;  and  seek  amusements  with 
out  reference  to  the  great  end  to  which  they  should  minister. 

In  gratifying  the  implanted  desires  of  our  nature,  we  are 
bound  so  to  restrain  ourselves,  by  reason  and  conscience,  as 
always  to  seek  the  main  objects  of  existence — the  highest 
good  of  ourselves  and  others ;  and  never  to  sacrifice  this  for 
the  mere  gratification  of  our  desires.  We  are  to  gratify  ap 
petite  just  so  far  as  is  consistent  with  health  and  useful 
ness,  and  the  desire  for  knowledge  just  so  far  as  will  en 
able  us  to  do  most  good  by  our  influence  and  efforts,  and 
no  further.  We  are  to  seek  social  intercourse  to  that  ex 
tent  which  will  best  promote  domestic  enjoyment  and  kind 
ly  feelings  among  neighbors  and  friends ;  and  we  are  to  pur 
sue  exercise  and  amusement  only  so  far  as  will  best  sustain 
the  vigor  of  body  and  mind. 

The  laws  of  the  Supreme  Ruler,  when  he  became  the  civil 
as  well  as  the  religious  Head  of  the  Jewish  theocracy,  fur 
nish  an  example  which  it  would  be  well  for  all  attentively 
to  consider  when  forming  plans  for  the  apportionment  of 
time  and  property.  To  properly  estimate  this  example,  it 
must  be  borne  in  mind  that  the  main  object  of  God  was  to 
set  an  example  of  the  temporal  rewards  that  follow  obedi 
ence  to  the  laws  of  the  Creator,  and  at  the  same  time  to  pre 
pare  religious  teachers  to  extend  the  more  enlarged  views 
and  duties  resulting  from  the  dangers  of  the  future  life  re 
vealed  by  Jesus  Christ. 

Before  Christ  came,  the  Jews  were  not  required  to  go  forth 
to  other  nations  as  teachers  of  religion,  nor  were  the  Jewish 
nation  led  to  obedience  by  motives  of  a  life  to  come.  To 
them  God  was  revealed  both  as  a  Father  and  a  civil  ruler, 
and  obedience  to  laws  relating  solely  to  this  life  was  all  that 
was  required.  So  low  were  they,  in  the  scale  of  civilization 
and  mental  development,  that  a  system  which  confined  them 
to  one  spot  as  an  agricultural  people,  and  prevented  their 
growing  very  rich  or  having  extensive  commerce  with  oth 
er  nations,  was  indispensable  to  prevent  their  relapsing  into 
the  low  idolatries  and  vices  of  the  nations  around  them, 
while  temporal  rewards  and  penalties  were  more  effective 
than  those  of  a  life  to  come.  Such  faith  in  God,  his  laws, 


THE    EIGHT    USE    OF   TIME    AND   PKOPEKTY.  377 

and  those  temporal  rewards  and  penalties  as  secured  habitual 
obedience,  were  all  that  was  required. 

The  proportion  of  time  and  property  which  every  Jew 
was  required  to  devote  to  intellectual,  benevolent,  and  re 
ligious  purposes,  was  as  follows  : 

In  regard  to  .property,  they  were  required  to  give  one- 
tenth  of  all  their  yearly  income  to  support  the  Levites,  the 
priests,  and  the  religious  service.  Next,  they  were  required 
to  give  the  first-fruits  of  all  their  corn,  wine,  oil,  and  fruits, 
and  the  first-born  of  all  their  cattle,  for  the  Lord's  treasury, 
to  be  employed  for  the  priests,  the  widow,  the  fatherless,  and 
the  stranger.  The  first-born,  also,  of  their  children,  were 
the  Lord's,  and  were  to  be  redeemed  by  a  specified  sum 
paid  into  the  sacred  treasury.  Besides  this,  they  were  re 
quired  to  bring  a  free-will  offering  to  God  every  time  they 
went  up  to  the  three  great  yearly  festivals.  In  addition  to 
this,  regular  yearly  sacrifices  of  cattle  and  fowls  were  re 
quired  of  each  family,  and  occasional  sacrifices  for  certain 
sins  or  ceremonial  impurities.  In  reaping  their  fields,  they 
were  required  to  leave  the  corners  unreaped  for  the  poor ; 
not  to  glean  their  fields,  olive-yards,  or  vineyards ;  and  if  a 
sheai'  was  left  by  mistake,  they  were  not  to  return  for  it  but 
leave  it  for  the  poor. 

One-twelfth  of  the  people  were  set  apart,  having  no  land 
ed  property,  to  be  priests  and  teachers  ;  and  the  other  tribes 
were  required  to  support  them  liberally. 

In  regard  to  the  time  taken  from  secular  pursuits  for  the 
support  of  education  and  religion,  an  equally  liberal  amount 
was  demanded.  In  the  first  place,  one-seventh  part  of  their 
time  was  taken  for  the  weekly  Sabbath,  when  no  kind  of 
work  was  to  be  done.  Then  the  whole  nation  were  required 
to  meet  at  the  appointed  place  three  times  a  year,  which,  in 
cluding  their  journeys  and  stay  there,  occupied  about  eight 
weeks,  or  another  seventh  part  of  their  time.  Then  the  Sab 
batical  year,  when  no  agricultural  labor  was  to  be  done,  took 
another  seventh  of  their  time  from  their  regular  pursuits,  as 
they  were  an  agricultural  people.  This  was  the  amount  of 
time  and  property  demanded  by  God,  simply  to  sustain  edu 
cation,  religion,  and  morality  within  the  bounds  of  one  nation. 


378  THE    HOUSEKEEPER   ANI>   HEALTIIKEEPEE. 

It  was  promised  to  this  nation,  and  fulfilled  by  constant 
miraculous  interpositions,  that  in  this  life  obedience  to  God's 
laws  should  secure  health,  peace,  prosperity,  and  long  life ; 
while  for  disobedience  was  threatened  war,  pestilence,  fam 
ine,  and  all  temporal  evils.  These  promises  were  constantly 
verified ;  and  in  the  day  of  Solomon,  when  this  nation  was 
most  obedient,  the  whole  world  was  moved  with  wonder  at 
its  wealth  and  prosperity.  But  up  to  this  time,  no  attempt 
was  made  by  God  to  enlarge  the  obligations  and  motives 
by  revelations  as  to  the  future  life. 

But  "  when  the  fullness  of  time  had  come,"  and  the  race 
of  man  was  prepared  to  receive  higher  responsibilities,  Jesus 
Christ  came  and  "  brought  life  and  immortality  to  light " 
with  a  clearness  never  before  revealed,  and  new  and  heavy 
responsibilities  consequent  on  the  dangers  of  the  life  to 
come.  At  the  same  time  was  revealed  the  fatherhood  of 
God,  not  to  the  Jews  alone,  but  to  the  whole  human  race, 
and  the  consequent  brotherhood  of  man  ;  and  these  revela 
tions  in  many  respects  changed  the  whole  standard  of  duty 
and  obligation. 

Christ  came  as  "  God  manifest  in  the  flesh,"  to  set  an  ex 
ample  of  self-sacrificing  love,  in  rescuing  the  whole  family 
of  man  from  the  dangers  of  the  unseen  world,  and  also  to 
teach  and  train  his  disciples  through  all  time  to  follow  his 
example.  And  those  who  conform  the  most  consistently  to 
his  teachings  and  example  will  aim  at  a  standard  of  labor 
and  self-denial  far  beyond  that  demanded  of  the  Jews. 

It  is  not  always  that  men  understand  the  economy  of 
Providence  in  that  unequal  distribution  of  property  which, 
even  under  the  most  perfect  form  of  government,  will  always 
exist.  Many,  looking  at  the  present  state  of  things,  imagine 
that  the  rich,  if  they  acted  in  strict  conformity  to  the  law 
of  benevolence,  would  share  all  their  property  with  their 
suffering  fellow-men.  But  such  do  not  take  into  account 
the  inspired  declaration  that  "a  man's  life  consisteth  not  in 
the  abundance  of  the  things  which  he  possesseth ;"  or,  in 
other  words,  life  is  made  valuable  not  by  great  possessions, 
but  by  such  a  character  as  prepares  a  man -to  enjoy  what  he 
holds.  God  perceives  that  human  character  can  be  most 


THE    EIGHT   USE    OP   TIME    AND   PROPERTY.  379 

improved  by  that  kind  of  discipline  which  exists  when  there 
is  something  valuable  to  be  gained  by  industrious  efforts. 
This  stimulus  to  industry  could  never  exist  in  a  community 
where  all  are  just  alike,  as  it  does  in  a  state  of  society  where 
every  man  sees  possessed  by  others  enjoyments  which  he 
desires,  and  may  secure  by  effort  and  industry.  So,  in  a 
community  where  all  are  alike  as  to  property,  there  would 
be  no  chance  to  gain  that  noblest  of  all  attainments,  a  habit 
of  self-denying  benevolence  which  toils  for  the  good  of 
others,  and  takes  from  one's  own  store  to  increase  the  enjoy 
ments  of  another. 

Instead,  then,  of  the  stagnation,  both  of  industry  and  of 
benevolence,  which  would  follow  the  universal  and  equable 
distribution  of  property,  some  men,  by  superior  advantages 
of  birth,  or  intellect,  or  patronage,  come  into  possession  of  a 
great  amount  of  capital.  With  these  means  they  are  en 
abled,  by  study,  reading,  and  travel,  to  secure  expansion  of 
mind,  and  just  views  of  the  relative  advantages  of  moral, 
intellectual,  and  physical  enjoyments.  At  the  same  time, 
Christianity  imposes  obligations  corresponding  with  the  in 
crease  of  advantages  and  means.  The  rich  are  not  at  liber 
ty  to  spend  their  treasures  chiefly  for  themselves.  Their 
wealth  is  given  by  God,  to  be  employed  for  the  best  good 
of  mankind ;  and  their  intellectual  advantages  are  designed, 
primarily,  to  enable  them  to  judge  correctly  in  employing 
their  means  most  wisely  for  the  general  good. 

Now  suppose  a  man  of  wealth  inherits  ten  thousand  acres 
of  real  estate ;  it  is  not  his  duty  to  divide  it  among  his  poor 
neighbors  and  tenants.  If  he  took  this  course,  it  is  probable 
that  most  of  them  would  spend  all  in  thriftless  waste  and 
indolence,  or  in  mere  physical  enjoyments.  Instead,  then, 
of  thus  putting  his  capital  out  of  his  hands,  he  is  bound  to 
retain  and  so  to  employ  it  as  to  raise  his  family  and  his 
neighbors  to  such  a  state  of  virtue  and  intelligence  that  they 
can  secure  far  more,  by  their  own  efforts  and  industry,  than 
he,  by  dividing  his  capital,  could  bestow  upon  them. 

In  ttiis  view  of  the  subject,  it  is  manifest  that  the  unequal 
distribution  of  property  is  no  evil.  The  great  difficulty  is, 
that  so  large  a  portion  of  those  who  hold  much  capital,  in- 


380       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

stead  of  using  their  various  advantages  for  the  greatest  good 
of  those  around  them,  employ  them  chiefly  for  selfish  indul 
gences — thus  inflicting  as  much  mischief  on  themselves  as 
results  to  others  from  their  culpable  neglect.  A  great  por 
tion  of  the  rich  seem  to  be  acting  on  the  principle  that  the 
more  God  bestows  on  them  the  less  are  they  under  obliga 
tion  to  practice  any  self-denial  in  fulfilling  his  benevolent 
plan  of  raising  our  race  to  intelligence  and  virtue,  and  thus 
to  eternal  happiness  after  death. 

But  there  are  cheering  examples  of  the  contrary  spirit  and 
prejudice,  some  of  which  will  be  here  recorded,"  to  influence 
and  encourage  others. 

A  lady  of  great  wealth,  high  position,  and  elegant  culture, 
in  one  of  our  large  cities,  hired  and  furnished  a  house  adja 
cent  to  her  own,  and,  securing  the  aid  of  another  benevolent 
and  cultivated  woman,  took  twelve  orphan  girls  of  different 
ages,  and  educated  them  under  their  joint  care.  Not  only 
time  and  money  were  given,  but  love  and  labor,  just  as  if 
these  were  their  own  children ;  and  as  fast  as  one  was  pro 
vided  for,  another  was  taken. 

In  another  city,  a  young  lady,  with  property  of  her  own, 
hired  a  house,  and  made  it  a  home  for  homeless  and  unpro 
tected  women,  who  paid  board  when  they  could  earn  it,  and 
found  a  refuge  when  out  of  employment. 

In  another  city,  the  wife  of  one  of  its  richest  merchants 
took  two  young  girls  from  the  certain  road  to  ruin  among 
the  vicious  poor.  She  boarded  them  with  a  respectable 
farmer,  and  sent  them  to  school ;  and  every  week  went  out, 
not  only  to  supervise  them,  but  to  aid  in  training  them  to 
habits  of  neatness,  industry,  and  obedience,  just  as  if  they 
were  her  own  children. 

Next  she  hired  a  large  house  near  the  most  degraded  part 
of  the  city,  furnished  it  neatly,  and  with  all  suitable  conven 
iences  to  work,  and  then  rented  to  those  among  the  most 
degraded  whom  she  could  bring  to  conform  to  a  few  simple 
rules  of  decency,  industry,  and  benevolence  —  one  of  these 
rules  being  that  they  should  pay  her  the  rent  every  oatur- 
day  night.  To  this  motley  gathering  she  became  chief  coun 
selor  and  friend,  quieted  their  brawls,  taught  them  to  aid 


THE    EIGHT    USE    OF   TIME    AND   PKOPERTY.  381 

each  other  in  trouble  or  sickness,  and  strove  to  introduce 
among  them  that  law  of  patient  love  and  kindness  illustrated 
by  her  own  example.  The  young  girls  in  this  tenement  she 
assembled  every  Saturday  at  her  own  house,  taught  them 
to  sing,  heard  them  recite  their  Sunday-school  lessons,  to  be 
sure  these  were  properly  learned ;  taught  them  to  make  and 
mend  their  own  clothing,  trimmed  their  bonnets,  and  took 
charge  of  their  Sunday  dress,  that  it  might  always  be  in  order. 

Of  course,  such  benevolence  drew  a  stream  of  ignorance 
and  misery  to  her  door;  and  so  successful  was  her  labor 
that  she  hired  a  second  house,  and  managed  it  on  the  same 
plan.  One  hot  day  in  August  a  friend  found  her  combing 
the  head  of  a  poor,  ungainly,  foreign  girl.  She  had  per 
suaded  a  friend  to  take  her  from  compassion,  and  she  was  re 
turned  because  her  head  was  in  such  a  state.  Finding  no 
one  else  to  do  it,  the  lady  herself  bravely  met  the  difficulty, 
and  persevered  in  this  daily  ministry  till  the  evil  was  reme 
died,  and  the  poor  girl  thus  secured  a  comfortable  home  and 
wages. 

A  young  lady  of  wealth  and  position,  with  great  musical 
culture  and  taste,  found  among  the  poor  two  young  girls 
with  fine  voices  and  great  musical  talent.  Gaining  her  par 
ents'  consent,  the  young  lady  took  one  of  them  home,  trained 
her  in  music,  and  saw  that  her  school  education  was  secured ; 
so  that,  when  expensive  masters  and  instruments  were  need 
ed,  the  girl  herself  earned  the  money  required,  as  a  govern 
ess  in  a  family  of  wealthy  friends.  Then  she  aided  the  sis 
ter;  and,  as  the  result,  one  of  them  is  married  happily  to  a 
man  of  great  wealth,  and  the  other  is  receiving  a  large  in 
come  as  a  popular  musical  artist. 

Another  young  girl,  educated  as  a  fine  musician  by  her 
wealthy  parents,  at  the  age  of  sixteen  was  afflicted  with 
weak  eyes  and  a  heart  complaint.  She  strove  to  solace  her 
self  by  benevolent  ministries.  By  teaching  music  to  chil 
dren  of  wealthy  friends,  she  earned  the  means  to  relieve  and 
instruct  the  suffering,  ignorant,  and  poor. 

These  examples  may  suffice  to  show  that,  even  among  the 
most  wealthy,  abundant  modes  of  self-denying  benevolence 
may  be  found  where  there  is  a  heart  to  seek  them. 


382  THE    HOUSEKEEPER   AND   HEALTHKEM'Eit, 

There  is  no  direction  in  which  a  true  Christian  economy 
of  time  and  money  is  more  conspicuous  than  in  the  style  of 
living  adopted  in  the  family  state. 

Those  who  build  stately  mansions,  and  lay  out  extensive 
grounds,  and  multiply  the  elegancies  of  life,  to  be  enjoyed 
by  themselves  and  a  select  few,  "have  their  reward"  in  the 
enjoyments  that  end  in  this  life.  But  those  who,  with  equal 
means,  adopt  a  style  that  enables  them  largely  to  devote 
time  and  wealth  to  the  eternal  welfare  of  their  fellow-men, 
are  laying  up  never-failing  treasures  in  heaven,  in  the  ever 
lasting  virtue,  gratitude,  and  happiness  of  those  they  have 
thus  saved  and  blessed. 

By  taking  Christ  as  the  example,  by  communion  with  him, 
and  by  daily  striving  to  imitate  his  character  and  conduct, 
we  may  form  such  a  temper  of  mind  that  "  doing  good"  on 
that  highest  scale  revealed  by  our  Lord  will  become  the 
chief  and  highest  source  of  enjoyment.  And  this  heavenly 
principle  will  grow  stronger  and  stronger,  until  self-denial 
loses  the  more  painful  part  of  its  character;  and  then,  to 
save  men  from  sin,  and  guide  them  to  eternal  happiness,  will 
be  so  delightful  and  absorbing  a  pursuit,  that  all  exertions 
regarded  as  the  means  to  this  end  will  be  like  the  joyous 
efforts  of  men  when  they  strive  for  a  prize  or  a  crown  with 
the  full  hope  of  success. 

In  this  view  of  the  subject,  efforts  and  self-denial  for  the 
good  of  others  are  to  be  regarded  not  merely  as  duties  en 
joined  for  the  benefit  of  others,  but  as  the  moral  training 
indispensable  to  the  formation  of  that  character  on  which 
depends  our  own  happiness.  This  view  exhibits  the  full 
meaning  of  the  Saviour's  declaration,  "How  hardly  shall 
they  that  have  riches  enter  into  the  kingdom  of  God  !"  He 
had  before  taught  that  the  kingdom  of  heaven  consisted  not 
in  such  enjoyments  as  the  worldly  seek,  but  in  the  temper 
of  self-denying  benevolence  like  his  own  ;  and  as  the  rich 
have  far  greater  temptations  to  indolent  self-indulgence, 
they  are  far  less  likely  to  acquire  this  temper  than  those 
who,  by  limited  means,  are  inured  to  some  degree  of  self- 
denial. 

But  on  this  point  one  important  distinction  needs  to  be 


THE    EIGHT   USE    OF   TIME   AND   PROPERTY.  383 

made ;  and  that  is,  between  the  self-denial  which  has  no  oth 
er  aim  than  mere  self-mortification,  and  that  which  is  exer 
cised  to  secure  greater  good  to  ourselves  and  others.  The 
first  is  the  foundation  of  monasticism,  penances,  and  all  oth 
er  forms  of  asceticism ;  the  latter  only  is  that  which  Chris 
tianity  requires. 

A  second  consideration,  which  may  give  definiteness  to 
this  subject,  is,  that  aiming  at  a  perfect  character  for  our 
selves  and  for  others  involves  not  the  extermination  of  any 
principles  of  our  nature,  but  rather  the  regulating  of  them, 
according  to  the  rules  of  reason  and  religion  ;  so  that  the 
lower  propensities  shall  always  be  kept  subordinate  to  no 
bler  principles.  Thus  we  are  not  to  aim  at  destroying  our 
appetites,  or  at  needlessly  denying  them,  but  rather  so  to 
regulate  them  that  they  shall  best  secure  the  objects  for 
which  they  were  implanted.  We  are  not  to  annihilate  the 
love  of  praise  and  admiration,  but  so  to  control  it  that  the 
favor  of  God  shall  be  regarded  more  than  the  estimation  of 
men.  We  are  not  to  extirpate  the  principle  of  curiosity, 
which  leads  us  to  acquire  knowledge,  but  so  to  direct  it  that 
all  our  acquisitions  shall  be  useful,  and  not  frivolous  or  inju 
rious.  And  thus  with  all  the  principles  of  the  mind.  God 
has  implanted  no  desires  in  our  constitution  which  are  evil 
and  pernicious.  On  the  contrary,  all  our  constitutional  pro 
pensities,  either  of  mind  or  body,  he  designed  we  should 
gratify,  whenever  no  evils  would  thence  result  either  to  our 
selves  or  others.  Such  passions  as  envy,  selfish  ambition, 
contemptuous  pride,  revenge,  and  hatred,  are  to  be  extermi 
nated  ;  for  they  are  either  excesses  or  excrescences,  not  cre 
ated  by  God,  but  rather  the  result  of  our  own  neglect  to 
form  habits  of  benevolence  and  self-control. 

A  third  consideration  is  that,  though  the  means  for  sus 
taining  life  and  health  are  to  be  regarded  as  necessaries, 
without  which  no  other  duties  can  be  performed,  yet  a  very 
large  portion  of  the  time  spent  by  most  persons  in  easy  cir 
cumstances  for  food,  raiment,  and  dwellings,  is  for  mere  su 
perfluities  ;  which  are  right  when  they  do  not  involve  the 
sacrifice  of  higher  interests,  and  wrong  when  they  do.  Life 
and  health  can  be  sustained  in  the  humblest  dwellings,  with 


384       THE  HOUSEKEEPER  AXD  HEALTHKEEPEE. 

the  plainest  dress  and  the  simplest  food;  and  after  taking 
from  our  means  what  is  necessary  for  life  and  health,  the  re 
mainder  is  to  be  so  divided  that  the  larger  portion  shall  be 
given  to  supply  the  moral  and  intellectual  wants  of  our 
selves  and  others. 

There  are  many  so  dependent  on  parents  or  husbands,  as 
to  suffer  perplexity  as  to  their  own  duty  on  this  account. 
In  reference  to  these  difficulties,  the  first  remark  is,  that  we 
are  never  under  obligations  to  do  what  is  entirely  out  of  our 
>power;  so  that  those  persons  who  can  not  regulate  their  ex 
penses  or  their  charities  are  under  no  sort  of  obligation  to 
do  so.  The  second  remark  is,  that,  when  a  rule  of  duty  is 
discovered,  if  we  can  not  fully  attain  to  it,  we  are  bound  to 
aim  at  it,  and  to  fulfill  it  just  so  far  as  we  can.  We  have 
no  right  to  throw  it  aside  because  we  shall  find  some  diffi 
cult  cases  when  we  come  to  apply  it.  The  third  remark  is, 
that  no  person  can  tell  how  much  can  be  done  till  a  faithful 
trial  has  been  made.  If  a  woman  has  never  kept  any  ac 
counts,  nor  attempted  to  regulate  her  expenditures  by  the 
right  rule,  nor  used  her  influence  with  those  that  control  her 
plans,  to  secure  this  object,  she  has  no  right  to  say  how  much 
she  can  or  can  not  do  till  after  a  fair  trial  has  been  made. 

Is  it  objected,  How  can  we  decide  between  superfluities 
and  necessities  ?  It  is  replied,  that  we  are  not  required  to 
judge  exactly  in  all  cases.  Our  duty  is  to  use  the  means  in 
our  power  to  assist  us  in  forming  a  correct  judgment;  to 
seek  the  Divine  aid  in  freeing  our  minds  from  indolence  and 
selfishness;  and  then  to  judge  as  well  as  we  can  in  our  en 
deavors  rightly  to  apportion  and  regulate  our  expenses. 
Many  persons  seem  to  feel  that  they  are  bound  to  do  better 
than  they  know  how.  But  God  is  not  so  hard  a  master; 
and  after  we  have  used  all  proper  means  to  learn  the  right 
way,  if  we  then  follow  it  according  to  our  ability,  we  do 
wrong  to  feel  misgivings,  or  to  blame  ourselves,  if  results 
come  out  differently  from  what  seems  desirable. 

The  results  of  our  actions  alone  can  never  prove  us  de 
serving  of  blame.  For  men  are  often  so  placed  that,  owing 
to  lack  of  intellect  or  means,  it  is  impossible  for  them  to  de 
cide  correctly.  To  use  all  the  means  of  knowledge  within 


THE    EIGHT    USE    OF   TIME    AND   PROPERTY.  385 

our  reach,  to  seek  Divine  guidance  by  prayer,  and  then  to 
judge  with  a  candid  and  conscientious  spirit,  is  all  that  God 
requires ;  and  when  we  have  done  this,  and  the  event  seems 
to  come  out  so  as  to  seem  unfortunate,  we  should  never  wish 
that  we  had  decided  otherwise ;  for  this  would  be  the  same 
as  wishing  that  we  had  not  followed  the  dictates  of  judg 
ment  and  conscience.  As  this  is  a  world  designed  for  dis 
cipline  and  trial,  what  seem  untoward  events  are  never  to 
be  construed  as  indications  of  the  obliquity  of  our  past  de 
cisions. 

In  making  an  examination  on  this  subject,  it  is  sometimes 
the  case  that  a  woman  will  count  among  the  necessaries  of 
life  all  the  various  modes  of  adorning  the  person  or  house 
practiced  in  the  circle  in  which  she  moves ;  and  after  enu 
merating  the  many  duties  which  demand  attention,  counting 
these  as  a  part,  she  will  come  to  the  conclusion  that  she  has 
no  time,  and  but  little  money,  to  devote  to  personal  im 
provement  or  to  benevolent  enterprises.  This  surely  is  not 
in  agreement  with  the  requirements  of  the  Saviour,  who  calls 
on  us  to  seek  for  others  as  well  as  ourselves,  first  o/a#,"the 
kingdom  of  God  and  his  righteousness." 

In  order  to  act  in  accordance  with  the  rule  here  presented, 
it  is  true  that  many  wrould  be  obliged  to  give  up  the  idea  of 
conforming  to  the  notions  and  customs  of  those  with  whom 
they  associate,  and  compelled  to  adopt  the  maxim, "  Be  not 
conformed  to  this  world."  In  many  cases  it  would  involve 
an  entire  change  in  the  style  of  living.  And  the  writer  has 
the  happiness  of  knowing  more  cases  than  one  where  per 
sons  who  have  come  to  similar  views  on  this  subject  have 
given  up  large  and  expensive  establishments,  that  they  might 
keep  a  pure  conscience,  and  regulate  their  charities  more  ac 
cording  to  the  requirements  of  Christianity. 

In  deciding  what  particular  objects  shall  receive  our  ben 
efactions,  there  are  also  general  principles  to  guide  us.  The 
first  is  that  presented  by  our  Saviour,  when,  after  urging 
the  great  law  of  benevolence,  he  was  asked,  "And  who  is 
my  neighbor  ?"  His  reply,  in  the  parable  of  "  the  Good 
Samaritan,"  teaches  us  that  any  human  being  whose  wants 
are  brought  to  our  knowledge  is  our  neighbor.  The  wound- 

17 


386       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

ed  man  in  that  parable  was  not  only  a  stranger,  but  he  be 
longed  to  a  foreign  nation,  peculiarly  hated ;  and  he  had  no 
claim,  except  that  his  wants  were  brought  to  the  knowledge 
of  the  wayfaring  man.  From  this  we  learn  that  the  desti 
tute  of  all  nations  become  our  neighbors  as  soon  as  their 
wants  are  brought  to  our  knowledge. 

Another  general  principle  is  this  :  that  those  who  are 
most  in  need  must  be  relieved  in  preference  to  those  who 
are  less  destitute.  On  this  principle  it  is  that  we  think  the 
followers  of  Christ  should  give  more  to  supply  those  who 
are  suffering  for  want  of  the  bread  of  eternal  life,  than  for 
those  who  are  deprived  of  physical  enjoyments.  And  an 
other  reason  for  this  preference  is  the  fact  that  many  who 
give  in  charity  have  made  such  imperfect  advances  in  civil 
ization  and  Christianity,  that  the  intellectual  and  moral 
wants^of  our  race  make  but  a  feeble  impression  on  the  mind. 
Relate  a  pitiful  tale  of  a  family  reduced  to  live  for  weeks  on 
potatoes  only,  and  many  a  mind  would  awake  to  deep  sym 
pathy,  and  stretch  forth  the  hand  of  charity.  But  describe 
cases  where  the  immortal  mind  is  pining  in  stupidity  and 
ignorance,  or  racked  with  the  fever  of  baleful  passions,  and 
how  small  the  number  so  elevated  in  sentiment  and  so  en 
larged  in  their  views  as  to  appreciate  and  sympathize  in 
these  far  greater  misfortunes !  The  intellectual  and  moral 
wants  of  our  fellow-men,  therefore,  should  claim  the  first 
place  in  Christian  attention,  both  because  they  are  most  im 
portant,  and  because  they  are  most  neglected ;  while  it  should 
not  be  forgotten,  in  giving  personal  attention  to  the  wants 
of  the  poor,  that  the  relief  of  immediate  physical  distress  is 
often  the  easiest  way  of  touching  the  moral  sensibilities  of 
the  destitute. 

Another  consideration  to  be  borne  in  mind  is,  that  in  this 
country  there  is  much  less  real  need  of  charity  in  supplying 
physical  necessities  than  is  generally  supposed  by  those  who 
have  not  learned  the  more  excellent  way.  This  land  is  so 
abundant  in  supplies,  and  labor  is  in  such  demand,  that  ev 
ery  healthy  person  can  earn  a  comfortable  support;  and  if 
all  the  poor  were  instantly  made  virtuous,  it  is  probable  that 
there  would  be  few  physical  wants  which  could  not  readily 


THE.   RIGHT   USE    OF   TIME    AND   PROPERTY.  387 

be  supplied  by  the  immediate  friends  of  each  sufferer.  The 
sick,  the  aged,  and  the  orphan  would  be  the  only  objects 
of  charity.  In  this  view  of  the  case,  the  primary  effort  in 
relieving  the  poor  should  be  to  furnish  them  the  means  of 
earning  their  own  support,  and  to  supply  them  with  those 
moral  influences  which  are  most  effectual  in  securing  virtue 
and  industry. 

Another  point  to  be  attended  to  is  the  importance  of 
maintaining  a  system  of  associated  charities.  There  is  no 
point  in  which  the  economy  of  charity  has  more  improved, 
than  in  the  present  mode  of  combining  many  small  contri 
butions  for  sustaining  enlarged  and  systematic  plans  of 
charity.  If  all  the  half-dollars  which  are  now  contributed 
to  aid  in  organized  systems  of  charity  were  returned  to  the 
donors,  to  be  applied  by  the  agency  and  discretion  of  each, 
thousands  and  thousands  of  the  treasures  now  employed  to 
promote  the  moral  and  intellectual  wants  of  mankind  would 
become  entirely  useless.  In  a  democracy  like  ours,  where 
few  are  very  rich  and  the  majority  are  in  comfortable  cir 
cumstances,  this  collecting  and  dispensing  of  drops  and  rills 
is  the  mode  by  which,  in  imitation  of  nature,  the  dews  and 
showers  are  to  distill  on  parched  and  desert  lands.  And 
every  person,  while  earning  a  pittance  to  unite  with  many 
more,  may  be  cheered  with  the  consciousness  of  sustaining  a 
grand,  system  of  operations  which  must  have  the  most  de 
cided  influence  in  raising  all  mankind  to  that  perfect  state 
of  society  which  Christianity  is  designed  to  accomplish. 

Another  consideration  relates  to  the  indiscriminate  be 
stowal  of  charity.  Persons  who  have  taken  pains  to  inform 
themselves,  and  who  devote  their  whole  time  to  dispensing 
charities,  unite  in  declaring  that  this  is  one  of  the  most  fruit 
ful  sources  of  indolence,  vice,  and  poverty.  From  several  of 
these  the  writer  has  learned  that,  by  their  own  personal  in 
vestigations,  they  have  ascertained  that  there  are  large  es 
tablishments  of  idle  and  wicked  persons  in  most  of  our  cit 
ies,  who  associate  together  to  support  themselves  by  every 
species  of  imposition.  They  hire  large  houses,  and  live  in 
constant  rioting  on  the  means  thus  obtained.  Among  them 
are  women  who  have  or  who  hire  the  use  of  infant  children ; 


388  THE    HOUSEKEEPER   AND    HEALTHKEE^ER. 

others,  who  are  blind,  or  maimed,  or  deformed,  or  who  can 
adroitly  feign  such  infirmities;  and  by  these  means  of  ex 
citing  pity,  and  by  artful  tales  of  woe,  they  collect  alms, 
both  in  city  and  country,  to  spend  in  all  manner  of  gross  and 
guilty  indulgences.  Meantime  many  persons,  finding  them 
selves  often  duped  by  impostors,  refuse  to  give  at  all ;  and 
thus  many  benefactions  are  withdrawn,  which  a  wise  econo 
my  in  charity  would  have  secured.  For  this  and  other  rea 
sons,  it  is  wise  and  merciful  to  adopt  the  general  rule,  never 
to  give  alms  till  we  have  had  some  opportunity  of  knowing 
how  they  will  be  spent.  There  are  exceptions  to  this,  as  to 
every  general  rule,  which  a  person  of  discretion  can  deter 
mine.  But  the  practice  so  common  among  benevolent  per 
sons  of  giving  at  least  a  trifle  to  all  who  ask,  lest  perchance 
they  may  turn  away  some  who  are  really  sufferers,  is  one 
which  causes  more  sin  and  misery  than  it  cures. 

The  writer  has  never  known  any  system  for  dispensing 
charity  more  successful  than  the  one  by  which  a  town  or 
city  is  divided  into  districts,  and  each  district  is  committed 
to  the  care  of  two  ladies,  whose  duty  it  is  to  call  on  each 
family  and  leave  a  book  for  a  child,  or  do  some  other  deed 
of  neighborly  kindness,  and  make  that  the  occasion  for  enter 
ing  into  conversation  and  learning  the  situation  of  all  resi 
dents  in  the  district.  By  this  method  the  ignorant,  the  vi 
cious,  and  the  poor  are  discovered,  and  their  physical,  intel 
lectual,  an'd  moral  wants  are  investigated.  In  some  places 
where  the  writer  has  known  this  mode  pursued,  each  person 
retained  the  same  district  year  after  year ;  so  that  every 
poor  family  in  the  place  was  under  the  watch  and  care  of 
some  intelligent  and  benevolent  lady,  who  used  all  her  influ 
ence  to  secure  a  proper  education  for  the  children,  to  furnish 
them  with  suitable  reading,  to  encourage  habits  of  industry 
and  economy,  and  to  secure  regular  attendance  on  public 
religious  instruction.  Thus  the  rich  and  the  poor  were 
brought  in  contact  in  a  way  advantageous  to  both  parties ; 
and  if  such  a  system  could  be  universally  adopted,  more 
would  be  done  for  the  prevention  of  poverty  and  vice  than 
all  the*  wealth  of  the  nation  could  avail  for  their  relief.  But 
this  plan  can  not  be  successfully  carried  out  in  this  manner, 


THE    EIGHT   USE    OF   TIME    AND   PROPERTY.  389 

unless  there  is  a  large  proportion  of  intelligent,  benevolent, 
and  self-denying  persons  who  unite  in  a  systematic  plan. 

But  there  is  one  species  of  "charity"  which  needs  especial 
consideration.  It  is  that  spirit  of  kindly  love  which  induces 
us  to  refrain  from  judging  of  the  means  and  the  relative 
charities  of  other  persons.  There  have  been  such  indistinct 
notions,  and  so  many  different  standards  of  duty  on  this  sub 
ject,  that  it  is  rare  for  two  persons  to  think  exactly  alike  in 
regard  to  the  rule  of  duty.  Each  person  is  bound  to  inquire 
and  judge  for  himself  as  to  his  own  duty  or  deficiencies  ;  but 
as  both  the  resources  and  the  amount  of  the  actual  charities 
of  others  are  beyond  our  ken,  it  is  as  indecorous  as  it  is  un 
charitable  to  sit  in  judgment  on  their  decisions. 


390  THE    HOUSEKEEPER   AND    HEALTHKEEPER. 


CHAPTER  XXVI. 

THE    CARE    OF   INFANTS. 

THE  topic  of  this  chapter  may  well  be  prefaced  by  an  ex 
tract  from  Herbert  Spencer  on  the  treatment  of  offspring. 
He  first  supposes  that  some  future  philosophic  speculator, 
examining  the  course  of  education  of  the  present  period, 
should  find  nothing  relating  to  the  training  of  children,  and 
that  his  natural  inference  would  be  that  our  schools  were 
all  for  monastic  orders,  who  have  no  charge  of  infancy  and 
childhood.  He  then  remarks,  "  Is  it  not  an  astonishing  fact 
that,  though  on  the  treatment  of  offspring  depend  their  lives 
or  deaths  and  their  moral  welfare  or  ruin,  yet  that  so  little 
instruction  on  the  treatment  of  offspring  is  ever  given  to 
those  who  will  hereafter  be  parents?  Is  it  not  monstrous 
that  the  fate  of  a  new  generation  should  be  left  to  the 
chances  of  unreasoning  custom,  or  impulse,  or  fancy,  joined 
with  the  suggestions  of  ignorant  nurses  and  the  prejudiced 
counsel  of  grandmothers  ? 

"  If  a  merchant  should  commence  business  without  any 
knowledge  of  arithmetic  or  book-keeping,  we  should  exclaim 
at  his  folly,  and  look  for  disastrous  consequences.  Or  if, 
without  studying  anatomy,  a  man  set  up  as  a  surgeon,  we 
should  wonder  at  his  audacity,  and  pity  his  patients.  But 
that  parents  should  commence  the  difficult  work  of  rearing 
children  without  giving  earnest  attention  to  the  principles, 
physical,  moral,  or  intellectual,  which  ought  to  guide  them, 
excites  neither  surprise  at  the  actors  nor  pity  for  the  vic 
tims. 

"  To  tens  of  thousands  that  are  killed  add  hundreds  of 
thousands  that  survive  with  feeble  constitutions,  and  millions 
not  so  strong  as  they  should  be;  and  you  will  have  some 
idea  of  the  curse  inflicted  on  their  offspring  by  parents  ig 
norant  of  the  laws  of  life.  Do  but  consider  for  a  moment 
that  the  regimen  to  which  children  are  subject  is  hourly 


THE    CAKE    OF   INFANTS.  391 

telling  upon  them  to  their  life-long  injury  or  benefit,  and 
that  there  are  twenty  ways  of  going  wrong  to  one  way  of 
going  right,  and  you  will  get  some  idea  of  the  enormous 
mischief  that  is  almost  everywhere  inflicted  by  the  thought 
less,  hap-hazard  system  in  common  use. 

"  When  sons  and  daughters  grow  up  sickly  and  feeble, 
parents  commonly  regard  the  event  as  a  visitation  of  Provi 
dence.  They  assume  that  these  evils  come  without  cause, 
or  that  the  cause  is  supernatural.  Nothing  of  the  kind.  In 
some  cases  causes  are  inherited,  but  in  most  cases  foolish 
management  is  the  cause.  Very  generally  parents  them 
selves  are  responsible  for  this  pain,  this  debility,  this  de 
pression,  this  misery.  They  have  undertaken  to  control  the 
lives  of  their  offspring,  and  with  cruel  carelessness  have 
neglected  to  learn  those  vital  processes  which  they  are  daily 
affecting  by  their  commands  and  prohibitions.  In  utter  ig 
norance  of  the  simplest  physiological  laws,  they  have  been, 
year  by  year,  undermining  the  constitutions  of  their  children, 
and  so  have  inflicted  disease  and  premature  death,  not  only 
on  them  but  also  on  their  descendants. 

"Equally  great  are  the  ignorance  and  consequent  injury, 
when  we  turn  from  the  physical  to  the  moral  training.  Con 
sider  the  young,  untaught  mother  and  her  nursery  legisla 
tion.  A  short  time  ago  she  was  at  school,  where  her  memo 
ry  was  crammed  with  words  and  names  and  dates,  and  her 
reflective  faculties  scarcely  in  the  slightest  degree  exercised 
— where  not  one  idea  was  given  her  respecting  the  methods 
of  dealing  with  the  opening  mind  of  childhood,  and  where 
her  discipline  did  not  in  the  least  fit  her  for  thinking  out 
methods  of  her  own.  The  intervening  years  have  been  spent 
in  practicing  music,  fancy-work,  novel -reading,  and  party- 
going,  no  thought  having  been  given  to  the  grave  responsi 
bilities  of  maternity,  and  scarcely  any  of  that  solid  intellect 
ual  culture  obtained  which  would  fit  her  for  such  responsi 
bilities  ;  and  now  see  her  with  an  unfolding  human  character 
committed  to  her  charge,  see  her  profoundly  ignorant  of  the 
phenomena  with  which  she  has  to  deal,  undertaking  to  do 
that  which  can  be  done  but  imperfectly  even  with  the  aid 
of  the  profoundest  knowledge  !" 


392       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

In  view  of  such  considerations,  every  young  lady  ought 
to  learn  how  to  take  proper  care  of  an  infant ;  for,  even  if 
she  is  never  to  become  the  responsible  guardian  of  a  nursery, 
she  will  often  be  in  situations  where  she  can  render  benevo 
lent  aid  to  others  in  this  most  fatiguing  and  anxious  duty. 

The  writer  has  known  instances  in  which  young  ladies, 
who  had  been  trained  by  their  mothers  properly  to  perform 
this  duty,  were  in  some  cases  the  means  of  saving  the  lives 
of  infants,  and  in  others,  of  relieving  sick  mothers  from  in 
tolerable  care  and  anguish  by  their  benevolent  aid. 

On  this  point  Dr.  Combe  remarks:  "All  women  are  not 
destined,  in  the  course  of  nature,  to  become  mothers ;  but 
how  very  small  is  the  number  of  those  who  are  unconnected, 
by  family  ties,  friendship,  or  sympathy,  with  the  children  of 
others  !  How  very  few  are  there  who,  at  some  time  or  oth 
er  of  their  lives,  would  not  find  their  usefulness  and  happi 
ness  increased,  by  the  possession  of  a  kind  of  knowledge  inti 
mately  allied  to  their  best  feelings  and  affections  !  And  how 
important  is  it  to  the  mother  herself,  that  her  efforts  should 
be  seconded  by  intelligent  instead  of  ignorant  assistants  !" 

In  order  to  be  prepared  for  such  benevolent  ministries, 
every  young  lady  should  improve  the  opportunity,  when 
ever  it  is  afforded  her,  for  learning  how  to  wash,  dress,  and 
tend  a  young  infant ;  and  whenever  she  meets  with  such  a 
work  as  Dr.  Combe's,  on  the  management  of  infants,  she 
ought  to  read  it,  and  remember  its  contents. 

The  directions  that  follow  have  been  taken  from  standard 
medical  writers,  or  have  been  examined  and  approved  by 
the  highest  class  of  physicians,  and  also  by  judicious  and  ex 
perienced  mothers. 

Says  Dr.  Combe  :  "  Nearly  one  half  of  the  deaths  occur 
ring  during  the  first  two  years  of  existence  are  ascribable 
to  mismanagement,  and  to  errors  in  diet.  At  birth,  the 
stomach  is  feeble,  and  as  yet  unaccustomed  to  food ;  its 
cravings  are  consequently  easily  satisfied,  and  frequently  re 
newed."  "At  that  early  age,  there  ought  to  be  no  fixed 
time  for  giving  nourishment.  The  stomach  can  not  be  thus 
satisfied."  "The  active  call  of  the  infant  is  a  sign,  which 
needs  never  be  mistaken." 


THE    CARE    OF   INFANTS.  393 

"But  cave  must  be  taken  to  determine  between  the  cry 
ing  of  pain  or  uneasiness,  and  the  call  for  food;  and  the 
practice  .of  giving  an  infant  food  to  stop  its  cries  is  often 
the  means  of  increasing  its  suiferings.  After  a  child  has 
satisfied  its  hunger,  from  two  to  four  hours,  according  to  the 
age,  should  intervene  before  another  supply  is  given. 

"At  birth,  the  stomach  and  bowels,  never  having  been 
used,  contain  a  quantity  of  mucous  secretion,  which  requires 
to  be  removed.  To  effect  this,  Nature  has  rendered  the  first 
portions  of  the  mother's  milk  purposely  watery  and  laxative. 
Nurses,  however,  distrusting  Nature,  often  hasten  to  admin 
ister  some  active  purgative ;  and  the  consequence  often  is, 
irritation  in  the  stomach  and  bowels,  not  easily  subdued." 
It  is  only  where  the  child  is  deprived  of  its  mother's  milk,  as 
the  first  food,  that  some  gentle  laxative  should  be  given. 

"  It  is  a  common  mistake  to  suppose  that  because  a  wom 
an  is  nursing,  she  ought  to  live  very  fully,  and  to  add  an  al 
lowance  of  wine,  porter,  or  other  fermented  liquor,  to  her 
usual  diet.  The  only  result  of  this  plan  is,  to  cause  an  un 
natural  fullness  in  the  system,  which  places  the  nurse  on  the 
brink  of  disease,  and  retards  rather  than  increases  the  food 
of  the  infant.  More  will  be  gained  by  the  observance  of 
the  ordinary  laws  of  health  than  by  any  foolish  deviation, 
founded  on  ignorance." 

There  is  no  point  on  which  medical  men  so  emphatically 
lift  the  voice  of  warning  as  in  reference  to  administering 
medicines  to  infants.  It  is  so  difficult  to  discover  what  is 
the  matter  with  an  infant,  its  frame  is  so  delicate  and  so  sus^ 
ceptible,  and  slight  causes  have  such  a  powerful  influence, 
that  it  requires  the  utmost  skill  and  judgment  to  ascertain 
what  would  be  proper  medicines,  and  the  proper  quantity 
to  be  given. 

Says  Dr.  Combe :  "  That  there  are  cases  in  which  active 
means  must  be  promptly  used  to  save  the  child,  is  perfect^ 
ly  true.  But  it  is  not  less  certain  that  these  are  cases  of 
which  no  mother  or  nurse  ought  to  attempt  the  treatment, 
As  a  general  rule,  where  the  child  is  well  managed,  medi 
cine  of  any  kind  is  very  rarely  required ;  and  if  disease 
were  more  generally  regarded  in  its  true  light,  not  as  some1- 

17* 


394       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

thing  thrust  into  the  system,  which  requires  to  be  expelled 
by  force,  but  as  an  aberration  from  a  natural  mode  of  action, 
produced  by  some  external  cause,  we  should  be  in  less  haste 
to  attack  it  by  medicine,  and  more  watchful  in  its  preven 
tion.  Accordingly,  where  a  constant  demand  for  medicine 
exists  in  a  nursery,  the  mother  may  rest  assured  that  there 
is  something  essentially  wrong  in  the  treatment  of  her  chil 
dren. 

"Much  havoc  is  made  among  infants  by  the  abuse  of 
medicines,  which  procure  momentary  relief  but  end  by  pro 
ducing  incurable  disease ;  and  it  has  often  excited  my  as 
tonishment  to  see  how  recklessly  remedies  of  this  kind  are 
had  recourse  to,  on  the  most  trifling  occasions,  by  mothers 
and  nurses,  who  would  be  horrified  if  they  knew  the  nature 
of  the  power  they  are  wielding,  and  the  extent  of  injury 
they  are  inflicting." 

Instead,  then,  of  depending  on  medicine  for  the  preserva 
tion  of  the  health  and  life  of  an  infant,  the  following  precau 
tions  and  preventives  should  be  adopted : 

"Take  particular  care  of  the  food  of  an  infant.  If  it  is 
nourished  by  the  mother,  her  own  diet  should  be  simple, 
nourishing,  and  temperate.  If  the  child  be  brought  up  '  by 
hand,'  the  milk  of  a  new  milch-cow,  mixed  with  one-third 
water,  and  sweetened  a  little  with  white  sugar,  should  be  the 
only  food  given,  until  the  teeth  come.  This  is  more  suita 
ble  than  any  preparations  of  flour  or  arrowroot,  the  nourish 
ment  of  which  is  too  highly  concentrated.  Never  give  a 
child  bread,  cake,  or  meat,  before  the  teeth  appear.  If  the 
food  appear  to  distress  the  child  after  eating,  first  ascertain 
if  the  milk  be  really  from  a  new  milch-cow,  as  it  may  oth 
erwise  be  too  old.  Learn,  also,  whether  the  cow  lives  on 
proper  food.  Cows  that  are  fed  on  still-slops,  as  is  often  the 
case  in  cities,  furnish  milk  which  is  very  unhealthful." 

Be  sure  and  keep  a  good  supply  of  pure  and  fresh  air  in 
the  nursery.  On  this  point  Dr.  Bell  remarks,  respecting 
rooms  constructed  without  fire-places  and  without  doors  or 
windows  to  let  in  pure  air  from  without, "  The  sufferings  of 
children  of  feeble  constitutions  are  increased  beyond  meas 
ure  by  such  lodgings  as  these.  An  action,  brought  by  the 


THE    CAKE    OF    INFANTS.  395 

commonwealth,  ought  to  lie  against  those  persons  who  build 
houses  for  sale  or  rent,  in  which  rooms  are  so  constructed  as 
not  to  allow  of  free  ventilation  ;  and  a  writ  of  lunacy  taken 
out  against  those  who,  with  the  common-sense  experience 
which  all  have  on  this  head,  should  spend  any  portion  of 
their  time,  still  more,  should  sleep,  in  rooms  thus  nearly  air 
tight." 

After  it  is  a  month  or  two  old,  take  an  infant  out  to  walk, 
or  ride,  in  a  little  wagon,  every  fair  and  warm  day ;  but  be 
very  careful  that  its  feet,  and  every  part  of  its  body,  are 
kept  warm;  and  be  sure  that  its  eyes  are  well  protected 
from  the  light.  Weak  eyes,  and  sometimes  blindness,  are 
caused  by  neglecting  this  precaution.  Keep  the  head  of  an 
infant  cool,  never  allowing  too  warm  bonnets,  nor  permit 
ting  it  to  sink  into  soft  pillows  when  asleep.  Keeping  an 
infant's  head  too  warm  very  much  increases  nervous  irrita 
bility,  and  this  is  the  reason  why  medical  men  forbid  the 
use  of  caps  for  infants.  But  the  head  of  an  infant  should, 
especially  while  sleeping,  be  protected  from  draughts  of  air, 
and  from  getting  cold. 

Be  very  careful  of  the  skin  of  an  infant,  as  nothing  tends 
so  effectually  to  prevent  disease.  For  this  end,  it  should  be 
washed  all  over  every  morning,  and  then  gentle  friction 
should  be  applied  with  the  hand,  to  the  back,  stomach,  bow 
els,  and  limbs.  The  head  should  be  thoroughly  washed  ev 
ery  day,  and  then  brushed  with  a  soft  hair-brush,  or  combed 
with  a  fine  comb.  If,  by  neglect,  dirt  accumulates  under 
the  hair,  apply  with  the  finger  the  yelk  of  an  egg,  and  then 
the  fine  comb  will  remove  it  all  without  any  trouble. 

Dress  the  infant  so  that  it  will  be  always  warm,  but  not 
so  as  to  cause  perspiration.  Be  sure  and  keep  its  feet  al 
ways  warm  ;  and  for  this  often  warm  them  at  a  fire,  and  use 
long  dresses.  Keep  the  neck  and  arms  covered.  For  this 
purpose,  wrappers,  open  in  front,  made  high  in  the  neck,  with 
long  sleeves,  to  put  on  over  the  frock,  are  now  very  fashion 
able. 

It  is  better  for  both  mother  and  child,  that  it  should  not 
sleep  on  the  mother's  arm  at  night,  unless  the  weather  be 
extremely  cold.  This  practice  keeps  the  child  too  warm, 


396       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

and  leads  it  to  seek  food  too  frequently.  A  child  should 
ordinarily  take  nourishment  but  once  or  twice  in  the  night. 
A  crib  beside  the  mother,  with  plenty  of  warm  and  light 
covering,  is  best  for  the  child  ;  but  the  mother  must  be  sure 
that  it  is  always  kept  warm. 

Never  cover  a  child's  head  so  that  it  will  inhale  the  air 
of  its  own  lungs.  In  very  warm  weather,  especially  in  cit 
ies,  great  pains  should  be  taken  to  find  fresh  and  cool  air  by 
rides  and  sailing.  Walks  in  a  public  square  in  the  cool  of 
the  morning,  and  frequent  excursions  in  ferry  or  steamboats, 
would  often  save  a  long  bill  for  medical  attendance.  In  hot 
nights,  the  windows  should  be  kept  open,  and  the  infant  laid 
on  a  mattress,  or  on  folded  blankets.  A  bit  of  straw  mat 
ting,  laid  over  a  featherbed  and  covered  with  the  under 
sheet,  makes  a  very  cool  bed  for  an  infant. 

Cool  bathing,  in  hot  weather,  is  very  useful ;  but  the 
water  should  be  very  little  cooler  than  the  skin  of  the  child. 
When  the  constitution  is  delicate,  the  water  should  be 
slightly  warmed.  Simply  sponging  the*  body  freely  in  a 
tub,  answers  the  same  purpose  as  a  regular  bath.  In  very 
warm  weather  this  should  be  done  two  or  three  times  a  day, 
always  waiting  two  or  three  hours  after  food  has  been  given. 

"  When  the  stomach  is  peculiarly  irritable,  (from  teeth 
ing,)  it  is  of  paramount  necessity  to  withhold  all  the  nos 
trums  which  have  been  so  falsely  lauded  as  '  sovereign  cures 
for  cholera  infantum?  The  true  restoratives  for  a  child 
threatened  with  disease  are  cool  air,  cool  bathing,  and  cool 
drinks  of  simple  water,  in  addition  to  proper  food,  at  stated 
intervals." 

In  many  cases,  change  of  air  from  sea  to  mountain,  or  the 
reverse,  has  an  immediate  healthful  influence  and  is  superior 
to  every  other  treatment.  Do  not  take  the  advice  of  moth 
ers  who  tell  of  this,  that,  and  the  other  thing,  which  have 
proved  excellent  remedies  in  their  experience.  Children 
have  different  constitutions,  and  there  are  multitudes  of  dif 
ferent  causes  for  their  sickness ;  and  what  might  cure  one 
child,  might  kill  another  which  appeared  to  have  the  same 
complaint.  A  mother  should  go  on  the  general  rule  of  giv 
ing  an  infant  very  little  medicine,  and  then  only  by  the  di- 


THE    CARE    OF   INFANTS.  397 

rection  of  a  discreet  and  experienced  physician.  And  there 
are  cases  when,  according  to  the  views  of  the  most  distin 
guished  and  competent  practitioners,  physicians  themselves 
are  much  too  free  in  using  medicines,  instead  of  adopting 
preventive  measures. 

Do  not  allow  a  child  to  form  such  habits  that  it  will  not 
be  quiet  unless  tended  and  amused.  A  healthy  child  should 
be  accustomed  to  lie  or  sit  in  its  cradle  much  of  the  time ; 
but  it  should  occasionally  be  taken  up  and  tossed,  or  carried 
about  for  exercise  and  amusement.  An  infant  should  be 
encouraged  to  creep,  as  an  exercise  very  strengthening  and 
useful.  If  the  mother  fears  the  soiling  of  its  nice  dresses, 
she  can  keep  a  long  slip  or  apron  which  will  entirely  cover 
the  dress,  and  can  be  removed  when  the  child  is  taken  in 
the  arms.  A  child  should  not  be  allowed,  when  quite 
young,  to  bear  its  weight  on  its  feet  very  long  at  a  time,  as 
this  tends  to  weaken  and  distort  the  limbs. 

Many  mothers,  writh  a  little  painstaking,  succeed  in  put 
ting  their  infants  into  their  cradle  while  awake,  at  regular 
hours  for  sleep ;  and  induce  regularity  in  other  habits,  which 
saves  much  trouble.  During  this  training  process  a  child 
may  cry,  at  first,  a  great  deal ;  but,  for  a  healthy  child,  this 
use  of  the  lungs  does  no  harm,  and  tends  rather  to  strengthen 
than  to  injure  them,  unless  it  becomes  exceedingly  violent. 
A  child  who  is  trained  to  lie  or  sit  and  amuse  itself,  is  hap 
pier  than  one  who  is  carried  and  tended  a  great  deal,  and 
thus  rendered  restless  and  uneasy  when  not  so  indulged. 

The  most  critical  period  in  the  life  of  an  infant  is  that  of 
dentition  or  teething,  especially  at  the  early  stages.  An 
a,dult  has  thirty-two  teeth,  but  young  children  have  only 
twenty,  which  gradually  loosen  and  are  followed  by  the 
permanent  teeth.  When  the  child  has  ten  teeth  on  each 
jaw,  all  that  are  added  are  the  permanent  set,  which  should 
be  carefully  perserved ;  this  caution  is  needful,  as  sometimes 
decay  in  the  first  double  teeth  of  the  second  set  are  supposed 
to  be  of  the  transient  set,  and  are  so  neglected,  or  are  re 
moved  instead  of  being  preserved  by  plugging.  When  the 
first  teeth  rise  so  as  to  press  against  the  gums,  there  is  al 
ways  more  or  less  inflammation,  causing  nervous  fretfulness, 


398       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

and  the  impulse  to  put  every  thing  into  the  mouth.  Usual 
ly  there  is  disturbed  sleep,  a  slight  fever,  and  greater  flow 
of  saliva;  this  is  often  relieved  by  letting  the  child  have  ice 
to  bite,  tied  in  a  rag. 

Sometimes  the  disorder  of  the  mouth  extends  to  the  whole 
system.  In  difficult  teething,  one  symptom  is  the  jerking 
back  of  the  head  when  taking  the  breath,  as  if  in  pain,  owing 
to  the  extreme  soreness  of  the  gums.  This  is,  in  extreme 
cases,  attended  with  increased  saliva  and  a  gummy  secretion 
in  the  corners  of  the  eyes,  itching  of  the  nose,  redness  of 
cheeks,  rash,  convulsive  twitching  of  lips  and  the  muscles 
generally,  fever,  constipation,  apd  sometimes  by  a  diarrhea, 
which  last  is  favorable  if  slight ;  difficulty  of  breathing,  di 
lation  of  the  pupils  of  the  eyes,  restless  motion  and  moan 
ing  ;  and  finally,  if  not  relieved,  convulsions  and  death.  The 
most  effective  relief  is  gained  by  lancing  the  gums.  Every 
woman,  and  especially  every  mother,  should  know  the  time 
and  order  in  which  the  infant  teeth  come,  and,  when  any  of 
the  above  symptoms  appear,  should  examine  the  mouth,  and 
if  a  gum  is  swollen  and  inflamed,  should  either  have  a  phy 
sician  lance  it,  or  if  this  can  not  be  done,  should  perform  the 
operation  herself.  A  sharp  pen-knife  and  steady  hand,  mak 
ing  an  incision  to  touch  the  rising  tooth,  will  cause  no  more 
pain  than  a  simple  scratch  of  the  gum,  and  usually  will  give 
speedy  relief. 

The  temporary  teeth  should  not  be  removed  until  the  new 
ones  appear,  as  it  injures  the  jaw  and  coming  teeth;  but  as 
soon  as  a  new  tooth  is  seen  pressing  upward,  the  temporary 
tooth  should  be  removed,  or  the  new  tooth  will  come  out  of 
its  proper  place.  If  there  is  not  room  where  the  new  tooth 
appears,  the  next  temporary  tooth  must  be  taken  out. 
Great  mischief  has  been  done  by  removing  the  first  teeth 
before  the  second  appear,  thus  making  a  contraction  of  the 
jaw. 

Most  trouble  with  the  teeth  of  young  children  comes  from 
neglect  to  use  the  brush  to  remove  the  tartar  that  accumu 
lates  near  the  gum,  causing  disease  and  decay.  This  dis 
ease  is  sometimes  called  scurvy,  and  is  shown  by  an  accu 
mulation  around  the  teeth  and  by  inflamed  gums  that  bleed 


THE    CARE    OF   INFANTS.  399 

easily.  Removal  of  the  tartar  by  a  dentist  and  cleaning  the 
teeth  after  every  meal  with  a  brush  will  usually  cure  this 
evil,  which  causes  loosening  of  the  teeth  and  a  bad  breath. 

Much  injury  is  often  done  to  teeth  by  using  improper 
tooth-powder.  The  tooth-brush  should  be  used  after  every 
meal,  and  floss  silk  pressed  between  the  teeth  to  remove  food 
lodged  there.  This  method  will  usually  save  the  teeth  from 
decay  till  old  age,  and  there  is  no  need  of  tooth-powder. 

When  an  infant  seems  ill  during  the  period  of  dentition, 
the  following  directions  from  an  experienced  physician  may 
be  of  service.  It  is  now  an  accepted  principle  of  the  med 
ical  world  that  fevers  are  to  be  reduced  by  cold  applica 
tions;  but  an  infant  demands  careful  and  judicious  treat 
ment  in  this  direction ;  some  have  extremely  sensitive  nerves, 
and  cold  is  painful.  For  such,  tepid  sponging  should  be 
used  near  a  fire,  and  the  coldness  increased  gradually.  The 
sensations  of  the  child  should  be  the  guide.  Usually,  but 
not  always,  children  that  are  healthy  will  learn  by  degrees 
to  prefer  cold  water,  and  then  it  may  safely  be  used. 

When  an  infant  becomes  feverish,  wrapping  its  body  in  a 
towel  wrung  out  in  tepid  or  cold  water,  and  then  keeping 
it  warm  in  a  woolen  blanket,  is  a  very  safe  and  soothing 
remedy. 

In  case  of  constipation,  this  preparation  of  food  is  useful : 

One  table-spoonful  of  unbolted  flour  wet  with  cold  water. 
Add  one  pint  of  hot  water,  and  boil  twenty  minutes.  Add, 
when  taken  up,  one  pint  of  milk.  If  the  stomach  seems  deli 
cate  and  irritable,  strain  out  the  bran,  but  in  most  cases  re 
tain  it. 

Where  the  mother's  milk  fails,  and  good  cow's  milk  can 
not  be  insured,  there  are  preparations  of  oat-meal  and  bar 
ley-meal  that  are  next  best.  These  may  be  used  when  the 
mother's  milk  is  injured  by  ill  health.  A  trial  must  be  made 
to  see  which  is  best.  Make  a  thin  gruel,  and  add  half  a  tea- 
spoonful  of  condensed  milk,  or  four  great,  spoonfuls  of  milk 
to  a  coffee-cup  of  the  gruel  for  a  young  infant,  and  a  full 
one  for  an  older  child. 

In  case  of  diarrhea,  walk  with  the  child  in  arms  a  great 
deal  in  the  open  air,  and  give  it  rice-water  to  drink. 


400       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

The  warmth  and  vital  influences  of  the  nurse  are  very 
important,  and  make  this  mode  of  exercise  both  more  sooth 
ing  and  more  efficacious,  especially  in  the  open  air,  the  in 
fant  being  warmly  clad. 

In  case  of  feverishness  from  teething  or  from  any  other 
cause,  wrap  the  infant  in  a  towel  wrung  out  in  tepid  water, 
and  then  wrap  it  in  a  woolen  blanket.  The  water  may  be 
cooler  according  as  the  child  is  older  and  stronger.  The 
evaporation  of  the  water  draws  off  the  heat,  while  the  moist 
ure  soothes  the  nerves,  and  usually  the  child  will  fall  into  a 
quiet  sleep.  As  soon  as  it  becomes  restless,  change  the  wet 
towel  and  proceed  as  before. 

The  leading  physicians  of  Europe  and  of  this  country,  in 
all  cases  of  fevers,  use  cool  water  to  reduce  them,  by  this 
and  other  modes  of  application.  This  method  is  more 
soothing  than  any  other,  and  is  as  effective  for  adults  as  for 
infants. 

Some  of  the  most  distinguished  physicians  of  New  York 
who  have  examined  this  chapter  give  their  full  approval  of 
the  advice  given.  If  there  is  still  distrust  as  to  this  mode 
of  using  water  to  reduce  fevers,  it  will  be  advantageous  to 
read  an  address  on  the  use  of  cold  applications  in  fevers,  de 
livered  by  Dr.  William  Neftel,  before  the  New  York  Acade 
my  of  Medicine,  published  in  the  New  York  Medical  Record 
for  November,  1868 ;  this  can  be  obtained  by  inclosing 
twenty  cents  to  the  editor,  with  the  post-office  address  of 
the  applicant. 


THE    MANAGEMENT    OF   YOUNG    CHILDREN.  401 


CHAPTER  XXVII. 

THE  MANAGEMENT  OF  YOUNG  CHILDEEN. 

IN  regard  to  the  physical  education  of  children,  Dr. 
Clark,  Physician  in  Ordinary  to  the  Queen  of  England,  ex 
presses  views  on  one  point  in  which  most  physicians  would 
coincide.  He  says :  "  There  is  no  greater  error  in  the  man 
agement  of  children  than  that  of  giving  them  animal  diet 
very  early.  By  persevering  in  the  use  of  an  over-stimula 
ting  diet,  the  digestive  organs  become  irritated,  and  the  va 
rious  secretions  immediately  connected  with  digestion,  and 
necessary  to  it,  are  diminished,  especially  the  biliary  secre 
tion.  Children  so  fed  become  very  liable  to  attacks  of  fe 
ver  and  inflammation,  affecting  particularly  the  mucous  mem 
branes  ;  and  measles  and  other  diseases  incident  to  childhood 
are  generally  severe  in  their  attacks." 

The  result  of  the  treatment  of  the  inmates  of  the  Orphan 
Asylum  at  Albany  is  one  which  all  who  have  the  care  of 
young  children  should  deeply  ponder.  During  the  first  six 
years  of  the  existence  of  this  institution,  its  average  number 
of  children  was  eighty.  For  the  first  three  years,  their  diet 
was  meat  once  a  day,  bread  of  fine  flour,  rice,  Indian  pud 
dings,  vegetables,  fruit,  and  milk.  Considerable  attention 
was  given  to  clothing,  fresh  air,  and  exercise ;  and  they 
were  bathed  once  in  three  weeks.  During  these  three 
years,  from  four  to  six  children,  and  sometimes  more,  were 
continually  on  the  sick-list ;  one  or  two  assistant  nurses  were 
necessary;  a  physician  was  called  two  or  three  times  a 
week;  and  during  this  time  there  were  between  thirty  and 
forty  deaths.  At  the  end  of  this  period,  the  management 
was  changed  in  these  respects :  daily  ablutions  of  the  whole 
body  were  practiced;  bread  of  unbolted  flour  was  substitu 
ted  for  that  of  fine  wheat ;  and  all  animal  food  was  banish 
ed.  More  attention,  also,  was  paid  to  clothing,  bedding, 
fresh  air,  and  exercise. 


402       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

The  result  was,  that  the  nursery  was  vacated ;  the  nurse 
and  physician  were  no  longer  needed ;  and  for  two  years 
not  a  single  case  of  sickness  or  death  occurred.  The  third 
year,  also,  there  were  no  deaths,  except  those  of  two  idiots 
and  one  other  child,  all  of  whom  were  new  inmates,  who  had 
not  been  subjected  to  this  treatment.  The  teachers  of  the 
children  also  testified  there  was  a  manifest  increase  of  intel 
lectual  vigor  and  activity,  while  there  was  much  less  irrita 
bility  of  temper. 

Let  parents,  nurses,  and  teachers  reflect  on  the  above 
statement,  and  bear  in  mind  that  stupidity  of  intellect,  and 
irritability  of  temper,  as  well  as  ill  health,  are  often  caused 
by  the  mismanagement  of  the  nursery  in  regard  to  the  phys 
ical  training  of  children. 

There  is  probably  no  practice  more  deleterious  than  that 
of  allowing  children  to  eat  at  short  intervals  through  the 
day.  As  the  stomach  is  thus  kept  constantly  at  work,  with 
no  time  for  repose,  its  functions  are  deranged,  and  a  weak 
or  disordered  stomach  is  the  frequent  result.  Children 
should  be  required  to  keep  cakes,  nuts,  and  other  good 
things,  which  should  be  sparingly  given,  till  just  before  a 
meal,  and  then  they  will  form  a  part  of  their  regular  supply. 
This  is  better  than  to  wait  till  after  their  hunger  is  satisfied 
by  food,  when  they  will  eat  the  niceties  merely  to  gratify  the 
palate,  and  thus  overload  the  stomach  and  interrupt  digestion. 

In  regard  to  the  intellectual  training  of  young  children, 
some  modification  in  the  common  practice  is  necessary,  with 
reference  to  their  physical  well-being.  More  care  is  need 
ful  in  providing  well-ventilated  school-rooms,  and  in  securing 
more  time  for  sports  in  the  open  air  during  school  hours. 
It  is  very  important  to  most  mothers  that  their  young  chil 
dren  should  be  removed  from  their  care  during  certain  school 
hours ;  and  it  is  very  useful  for  quite  young  children  to  be 
subjected  to  the  discipline  of  a  school,  and  to  intercourse 
with  other  children  of  their  own  age.  And,  with  a  suitable 
teacher,  it  is  no  matter  how  early  children  are  sent  to  school, 
provided  their  health  is  not  endangered  by  impure  air,  too 
much  confinement,  and  too  great  mental  stimulus,  which  is 
the  chief  danger  of  the  present  age. 


THE    MANAGEMENT    OF    YOUNG    CHILDREN.  403 

In  regard  to  the  formation  of  the  moral  character,  it  has 
been  too  much  the  case  that  the  discipline  of  the  nursery 
has  consisted  of  disconnected  efforts  to  make  children  either 
do,  or  refrain  from  doing,  certain  particular  acts.  Do  this, 
and  be  rewarded ;  do  that,  and  be  punished  ;  is  the  ordinary 
routine  of  family  government. 

But  children  can  be  very  early  taught  that  their  happi 
ness,  both  now  and  hereafter,  depends  on  the  formation  of 
habits  of  submission,  self-denial,  and  benevolence.  And 
all  the  discipline  of  the  nursery  can  be  conducted  by  par 
ents,  not  only  with  this  general  aim  in  their  own  minds,  but 
also  with  the  same  object  daily  set  before  the  minds  of  the 
children.  Whenever  their  wishes  are  crossed,  or  their  wills 
subdued,  they  can  be  taught  that  all  this  is  done,  not  merely 
to  please  the  parent,  or  to  secure  some  good  to  themselves 
or  to  others;  but  as  a  part  of  that  merciful  training  which 
is  designed  to  form  such  a  character,  and  such  habits,  that 
they  can  hereafter  find  their  chief  happiness  in  giving  up 
their  will  to  God,  and  in  living  to  do  good  to  others,  instead 
of  living  merely  to  please  themselves. 

It  can  be  pointed  out  to  them,  that  they  must  always  sub 
mit  their  will  to  the  will  of  God,  or  else  be  continually  mis 
erable.  It  can  be  shown  how,  in  the  nursery,  and  in  the 
school,  and  through  all  future  days,  a  child  must  practice 
the  giving  up  of  his  will  and  wishes,  when  they  interfere 
with  the  rights  and  comfort  of  others ;  and  how  important 
it  is  early  to  learn  to  do  this,  so  that  it  will,  by  habit,  be 
come  easy  and  agreeable.  It  can  be  shown  how  children 
who  are  indulged  in  all  their  wishes,  and  who  are  never  ac 
customed  to  any  self-denial,  always  find  it  hard  to  refrain 
from  what  injures  themselves  and  others.  It  can  be  shown, 
also,  how  important  it  is  for  every  person  to  form  such  hab: 
its  of  benevolence  toward  others  that  self-denial  in  doing 
good  will  become  easy. 

Parents  have  learned,  by  experience,  that  children  can  be 
constrained  by  authority  and  penalties  to  exercise  self-denial, 
for  their  own  good,  till  a  habit  is  formed  which  makes  the 
duty  comparatively  easy.  For  example,  well-trained  chil 
dren  can  be  accustomed  to  deny  themselves  tempting  arti- 


404       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

clcs  of  food  which  are  injurious,  until  the  practice  ceases  to 
be  painful  and  difficult ;  whereas  an  indulged  child  would  be 
thrown  into  fits  of  anger  or  discontent  when  its  wishes  were 
crossed  by  restraints  of  this  kind. 

But  it  has  not  been  so  readily  discerned  that  the  same 
method  is  needful  in  order  to  form  a  habit  of  self-denial  in 
doing  good  to  others.  It  has  been  supposed  that  while  chil 
dren  must  be  forced,  by  authority,  to  be  self-denying  and 
prudent  in  regard  to  their  own  happiness,  it  may  properly  be 
left  to  their  own  discretion  whether  they  will  practice  any 
self-denial  in  doing  good  to  others.  But  the  more  difficult 
a  duty  is,  the  greater  is  the  need  of  parental  authority  in 
forming  a  habit  which  will  make  that  duty  easy. 

In  order  to  secure  this,  some  parents  turn  their  earliest 
efforts  to  this  object.  They  require  the  young  child  always 
to  offer  to  others  a  part  of  every  thing  which  it  receives ; 
always  to  comply  with  all  reasonable  requests  of  others  for 
service ;  and  often  to  practice  little  acts  of  self-denial,  in  or 
der  to  secure  some  enjoyment  for  others.  If  one  child  re 
ceives  a  present  of  some  nicety,  he  is  required  to  share  it 
with  all  his  brothers  and  sisters.  If  one  asks  his  brother  to 
help  him  in  some  study  or  sport,  and  is  met  with  a  denial, 
the  parent  requires  the  unwilling  child  to  act  benevolently, 
and  give  up  some  of  his  time  to  increase  his  brother's  enjoy 
ment.  Of  course,  in  such  an  effort  as  this  discretion  must 
be  used  as  to  the  frequency  and  extent  of  the  exercise  of  au 
thority,  to  induce  a  habit  of  benevolence.  But  where  par 
ents  deliberately  aim  at  such  an  object,  and  wisely  conduct 
their  instructions  and  discipline  to  secure  it,  very  much  will 
be  accomplished. 

In  regard  to  forming  habits  of  obedience,  there  have  been 
two  extremes,  both  of  which  need  to  be  shunned.  One  is, 
a  stern  and  unsympathizing  maintenance  of  parental  author 
ity,  demanding  perfect  and  constant  obedience,  without  any 
attempt  to  convince  a  child  of  the  propriety  and  benevo 
lence  of  the  requisitions,  and  without  any  manifestation,  of 
sympathy  and  tenderness  for  the  pain  and  difficulties  which 
are  to  be  met.  Under  such  discipline,  children  grow  up  to 
fear  their  parents,  rather  than  to  love  and  trust  them;  while 


THE    MANAGEMENT    OF   YOUNG   CHILDREN.  405 

some  of  the  most  valuable  principles  of  character  are  chilled, 
or  forever  blasted. 

In  shunning  this  danger,  other  parents  pass  to  the  oppo 
site  extreme.  They  put  themselves  too  much  on  the  foot 
ing  of  equals  with  their  children,  as  if  little  "were  duetto 
superiority  of  relation,  age,  and  experience.  Nothing  is  ex 
acted,  without  the  implied  concession  that  the  child  is  to  be 
a  judge  of  the  propriety  of  the  requisition ;  and  reason  and 
persuasion  are  employed,  where  simple  command  and  obedi 
ence  would  be  far  better.  This  system  produces  a  most 
pernicious  influence.  Children  soon  perceive  the  position 
thus  allowed  them,  and  take  every  advantage  of  it.  They 
soon  learn  to  dispute  parental  requirements,  acquire  habits 
of  forwardness  and  conceit,  assume  disrespectful  manners 
and  address,  maintain  their  views  with  pertinacity,  and 
yield  to  authority  with  ill-humor  and  resentment,  as  if  their 
rights  were  infringed  upon. 

The  medium  course  is  for  the  parent  to  take  the  attitude 
of  a  superior  in  age,  knowledge,  and  relation,  who  has  a  per 
fect  right  to  control  every  action  of  the  child,  and  that,  too, 
without  giving  any  reason  for  the  requisitions.  "  Obey  be 
cause  your  parent  commands"  is  always  a  proper  and  suffi 
cient  reason:  though  not  always  the  best  to  give. 

But  care  should  be  taken  to  convince  the  child  that  the 
parent  is  conducting  a  course  of  discipline  designed  to 
make  him  happy;  and  in  forming  habits  of  implicit  obedi 
ence,  self-denial,  and  benevolence,  the  child  should  have  the 
reasons  for  most  requisitions  kindly  stated ;  never,  however, 
on  the  demand  of  it  from  the  child,  as  a  right,  but  as  an  act 
of  kindness  from  the  parent. 

It  is  impossible  to  govern ,  children  properly,  especially 
those  of  strong  and  sensitive  feelings,  without  a  constant 
effort  to  appreciate  the  value  which  they  attach  to  their  en 
joyments  and  pursuits.  A  lady  of  great  strength  of  mind 
and  sensibility  once  told  the  writer  that  one  of  the  most 
acute  periods  of  suffering  in  her  whole  life  was  occasioned 
by  the  burning  up  of  some  milkweed-silk  by  her  mother. 
The  child  had  found,  for  the  first  time,  some  of  this  shining 
and  beautiful  substance ;  was  filled  with  delight  at  her  dis- 


406  THE    HOUSEKEEPER    AND    HEALTHKEEPER. 

covery;  was  arranging  it  in  parcels;  planning  its  future 
iise,  and  her  pleasure  in  showing  it  to  her  companions — 
when  her  mother,  finding  it  strewed  over  the  carpet,  hastily 
swept  it  into  the  fire,  and  that,  too,  with  so  indifferent  an 
air,  that  the  child  fled  away,  almost  distracted  with  grief 
and  disappointment.  The  mother  little  realized  the  pain 
she  had  inflicted,  but  the  child  felt  the  unkindness  so  severe 
ly  that  for  several  days  her  mother  was  an  object  almost  of 
aversion.  While,  therefore,  the  parent  needs  to  carry  on  a 
steady  course,  which  will  oblige  the  child  always  to  give  up 
its  will,  whenever  its  own  good  or  the  greater  claims  of  oth 
ers  require  it,  this  should  be  constantly  connected  with  the 
expression  of  a  tender  sympathy  for  the  trials  and  disap 
pointments  thus  inflicted. 

Those,  again,  who  will  join  with  children  and  help  them 
in  their  sports,  will  learn  by  this  mode  to  understand  the 
feelings  and  "interests  of  childhood;  while,  at  the  same  time, 
they  secure  a  degree  of  confidence  and  affection  which  can 
not  be  gained  so  easily  in  any  other  way.  And  it  is  to  be 
regretted  that  parents  so  often  relinquish  this  most  power 
ful  mode  of  influence  to  domestics  and  playmates,  who  often 
use  it  in  the  most  pernicious  manner.  In  joining  in  such 
sports,  older  persons  should  never  yield  entirely  the  atti 
tude  of  superiors,  or  allow  disrespectful  manners  or  address. 
And  respectful  deportment  is  never  more  cheerfully  ac 
corded,  than  in  seasons  wrhen  young  hearts  are  pleased  and 
made  grateful  by  having  their  tastes  and  enjoyments  so  effi 
ciently  promoted. 

Next  to  the  want  of  all  government,  the  two  most  fruit 
ful  sources  of  evil  to  children  are,  unsteadiness  in  govern 
ment  and  over-government.  Most  of  the  cases  in  which  the 
children  of  sensible  and  conscientious  parents  turn  out  bad 
ly,  result  from  one  or  the  other  of  these  causes.  In  cases 
of  unsteady  government,  either  one  parent  is  very  strict, 
severe,  and  unbending,  and  the  other  excessively  indulgent, 
or  else  the  parents  are  sometimes  very  strict  and  decided, 
and  at  other  times  allow  disobedience  to  go  unpunished.  In 
such  cases,  children,  never  knowing  exactly  when  they  can  es 
cape  with  impunity,  are  constantly  tempted  to  make  the  trial. 


THE    MANAGEMENT    OF    YOUNG    CHILDREN.  407 

The  bad  effects  of  this  can  be  better  appreciated  by  ref 
erence  to  one  important  principle  of  the  mind.  It  is  found 
to  be  universally  true  that,  when  any  object  of  desire  is  put 
entirely  beyond  the  reach  of  hope  or  expectation,  the  mind 
very  soon  ceases  to  long  for  it,  and  turns  to  other  objects 
of  pursuit.  But  so  long  as  the  mind  is  hoping  for  some 
good,  and  making  efforts  to  obtain  it,  any  opposition  excites 
irritable  feelings.  Let  the  object  be  put  entirely  beyond 
all  hope,  and  this  irritation  soon  ceases* 

In  consequence  of  this  principle,  those  children  who  are 
under  the  care  of  persons  of  steady  and  decided  government 
know  that,  whenever  a  thing  is  forbidden  or  denied,  it  is  out 
of  the  reach  of  hope ;  the  desire,  therefore,  soon  ceases,  and 
they  turn  to  other  objects.  But  the  children  of  undecided, 
or  of  over-indulgent  parents,  never  enjoy  this  preserving  aid. 
When  a  thing  is  denied,  they  never  know  but  either  coax 
ing  may  win  it,  or  disobedience  secure  it  without  any  pen 
alty,  and  so  they  are  kept  in  that  state  of  hope  and  anxie 
ty  which  produces  irritation  and  tempts  to  insubordination. 
The  children  of  very  indulgent  parents,  and  of  those  who 
are  undecided  and  unsteady  in  government,  are  very  apt  to 
become  fretful,  irritable,  and  fractious. 

Another  class  of  persons,  in  shunning  this  evil,  go  to  the 
other  extreme,  and  are  very  strict  and  pertinacious  in  regard 
to  every  requisition.  With  them,  fault-finding  and  penalties 
abound,  until  the  children  are  either  hardened  into  indiffer 
ence  of  feeling  and  obtuseness  of  conscience,  or  else  become 
excessively  irritable  or  misanthropic. 

It  demands  great  wisdom,  patience,  and  self-control,  to 
escape  these  two  extremes.  In  aiming  at  this,  there  are 
parents  who  have  found  the  following  maxims  of  very  great 
value :  • 

First :  Avoid,  as  much  as  possible,  the  multiplication  of 
rules  and  absolute  commands.  Instead  of  this,  take  the  at 
titude  of  advisers.  "My  child,  this  is  improper,  I  wish  you 
would  remember  not  to  do  it."  This  mode  of  address  an 
swers  for  all  the  little  acts  of  heedlessness,  awkwardness,  or 
ill-manners  so  frequently  occurring  with  children.  There 
are  cases  when  direct  and  distinct  commands  are  needful, 


408       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

and  in  such  cases  a  penalty  for  disobedience  should  be  as 
steady  and  sure  as  the  laws  of  nature.  A  barrel  in  the  nurs 
ery,  with  a  seat  in  it  for  the  child,  serves  for  a  gentle  and 
yet  very  eifective  solitary  imprisonment,  and  is  a  most  salu 
tary  penalty.  Where  such  steadiness  and  certainty  of  pen 
alty  attend  disobedience,  children  no  more  think  of  diso 
beying  than  they  do  of  putting  their  fingers  into  a  burning 
candle. 

The  next  maxim  isjGgvern  by  rewards  more  than  by  pen 
alties.  Such  faults  as  willful  disobedience,  lying,  dishonesty, 
and  indecent  or  profane  language,  should  be  punished  with 
severe  penalties,  after  a  child  has  been  fully  instructed  in 
the  evil  of  such  practices.  But  all  the  constantly  recurring 
faults  of  the  nursery,  such  as  ill-humor,  quarreling,  careless 
ness,  and  ill-manners,  may,  in  a  great  many  cases,  be  regu 
lated  by  gentle  and  kind  remonstrances,  and  by  the  offer  of 
some  reward  for  persevering  efforts  to  form  a  good  habit. 
It  is  very  injurious  and  degrading  to  any  mind  to  be  kept 
under  the  constant  fear  of  penalties.  Love  and  hope  are  the 
principles  that  should  be  mainly  relied  on  in  forming  the 
habits  of  childhood. 

Another  maxim,  and  perhaps  the  most  difficult,  is,  Do  not 
govern  by  the  aid  of  severe  and  angry  tones.  A  single  ex 
ample  will  be  given  to  illustrate  this  maxim.  A  child  is  dis 
posed  to  talk  and  amuse  itself  at  table.  The  mother  requests 
it  to  be  silent,  except  when  needing  to  ask  for  food,  or  when 
spoken  to  by  its  older  friends.  It  constantly  forgets.  The 
mother,  instead  of  rebuking  in  an  impatient  tone,  says,  "  My 
child,  you  must  remember  not  to  talk.  I  will  remind  you 
of  it  four  times  more,  and  after  that,  whenever  you  forget, 
you  must  leave  the  table  and  wait  till  we  are  done."  If  the 
mother  is  steady  in  her  government,  it  is  not  probable  that 
she  will  have  to  apply  this  slight  penalty  more  than  once 
or  twice.  This  method  is  far  more  effectual  than  the  use  of 
sharp  and  severe  tones,  to  secure  attention  and  recollection, 
and  often  answers  the  purpose  as  well  as  offering  some 
reward. 

The  writer  has  been  in  some  families  where  the  most  effi 
cient  and  steady  government  has  been  sustained  without  the 


THE    MANAGEMENT   OF   YOUNG   CHILDREN.  409 

use  of  a  cross  or  angry  tone ;  and  in  others,  where  a  far  less 
efficient  discipline  was  kept  up,  by  frequent  severe  rebukes 
and  angry  remonstrances.  In  the  first  case,  the  children  fol 
lowed  the  example  set  them,  and  seldom  used  severe  tones 
to  each  other ;  in  the  latter,  the  method  employed  by  the 
parents  was  imitated  by  the  children,  and  cross  words  and 
angry  tones  resounded  from  morning  till  night  in  every  por 
tion  of  the  household. 

Another  important  maxim  is,  Try  to  keep  children  in  a 
happy  state  of  mind.  Every  one  knows,  by  experience,  that 
it  is  easier  to  do  right  and  submit  to  rule  when  cheerful  and 
happy,  than  when  irritated.  This  is  peculiarly  true  of  chil 
dren;  and  a  wise  mother,  when  she  finds  her  child  fretful 
and  impatient,  and  thus  constantly  doing  wrong,  will  often 
remedy  the  whole  difficulty  by  telling  some  amusing  story, 
or  by  getting  the  child  engaged  in  some  amusing  sport. 
This  strongly  shows  the  importance  of  learning  to  govern 
children  without  the  employment  of  angry  tones,  which  al 
ways  produce  irritation. 

Children  of  active,  heedless  temperament,  or  those  who 
are  odd,  awkward,  or  unsuitable  in  their  remarks  and  de 
portment,  are  often  essentially  injured  by  a  want  of  patience 
and  self-control  in  those  who  govern  them.  Such  children 
often  possess  a  morbid  sensibility  which  they  strive  to  con 
ceal,  or  a  desire  of  love  and  approbation,  which  preys  like  a 
famine  on  the  soul.  And  yet  they  become  objects  of  ridi 
cule  and  rebuke  to  almost  every  member  of  the  family,  until 
their  sensibilities  are  tortured  into  obtuseness  or  misanthro 
py.  Such  children,  above  all  others,  need  tenderness  and 
sympathy.  A  thousand  instances  of  mistake  or  forgetfulness 
should  be  passed  over  in  silence,  while  opportunities  for  com 
mendation  and  encouragement  should  be  diligently  sought. 

In  regard  to  the  formation  of  habits  of  self-denial  in  child 
hood,  it  is  astonishing  to  see  how  parents  who  are  very  sen 
sible  often  seem  to  regard  this  matter.  Instead  of  inuring 
their  children  to  this  duty  in  early  life,  so  that  by  habit  it 
may  be  made  easy  in  after-days,  they  seem  to  be  studiously 
seeking  to  cut  them  off  from  every  chance  to  secure  such 
a  preparation.  Every  wish  of  the  child  is  studiously  grati- 

18 


410       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

fied;  and,  where  a  necessity  exists  of  crossing  its  wishes, 
some  compensating  pleasure  is  offered  in  return.  Such  par 
ents  often  maintain  that  nothing  shall  be  put  on  their  table 
which  their  children  may  not  join  them  in  eating.  But 
where,  so  easily  and  surely  as  at  the  daily  meal,  can  that 
habit  of  self-denial  be  formed  which  is  so  needful  in  govern 
ing  the  appetites,  and  which  children  must  acquire,  or  be 
ruined?  The  food  which  is  proper  for  grown  persons  is 
often  unsuitable  for  children ;  and  this  is  a  suiScient  reason 
for  accustoming  them  to  see  others  partake  of  delicacies 
which  they  must  not  share.  Requiring  children  to  wait  till 
others  are  helped,  and  to  refrain  from  conversation  at  table, 
except  when  addressed  by  their  elders,  is  another  mode  of 
forming  habits  of  self-denial  and  self-control.  Requiring 
them  to  help  others  first,  and  to  offer  the  best  to  others,  has 
a  similar  influence. 

In  forming  the  moral  habits  of  children,  it  is  wise  to  take 
into  account  the  peculiar  temptations  to  which  they  are  to 
be  exposed.  The  people  of  this  nation  are  eminently  a  traf 
ficking  people;  and  the  present  standard  of  honesty,  as  to 
trade  and  debts,  is  very  low,  and  every  year  seems  sinking 
still  lower.  It  is,  therefore,  pre-eminently  important  that 
children  should  be  trained  to  strict  honesty,  both  in  word 
and  deed.  It  is  not  merely  teaching  children  to  avoid  ab 
solute  lying,  which  is  needed  :  all  kinds  of  deceit  should  be 
guarded  against,  and  all  kinds  of  little  dishonest  practices 
be  strenuously  opposed.  A  child  should  be  brought  up  with 
the  determined  principle  never  to  run  in  debt,  but  to  be  con 
tent  to  live  in  a  humbler  way,  in  order  to  secure  that  true 
independence  which  should  be  the  noblest  distinction  of  an 
American  citizen. 

Quite  as  important  in  family  and  school  training  is  enforc 
ing  the  law  that  protects  character,  which  is  more  precious 
than  gold,  while  the  most  cruel  sufferings  result  from  want 
of  honor  and  care  in  this  respect.  Especially  is  the  enforce 
ment  of  this  law  important  at  this  period,  when  there  are 
such  constant  and  destructive  examples  of  its  violation  both 
by  the  press  and  by  general  practice. 

This  law  of  benevolence  and  rectitude  is  this :  every  per- 


THE   MANAGEMENT   OF   YOUNG   CHILDBEN.  4ll 

son  who  has  established  a  fair  character  in  any  direction 
should  have  it  upheld  by  all,  as  a  protection  against  un 
proved  rumors  that  impeach  this  character.  Such  rumors 
should  always  be  met  with  the  question,  Is  it  proved  by 
proper  evidence  ?  If  it  is  not,  then  it  is  a  slander,  and  who 
ever  aids  to  circulate  it  should  be  treated  as  an  abettor  of 
slander. 

To  illustrate  this,  take  a  not  uncommon  case:  A  lady, 
who  for  thirty  years  held  the  highest  character  for  purity, 
propriety,  and  good  principles,  was  accused  by  a  man  of 
high  position  of  following  him  with  repeated  solicitations 
for  marriage.  He  offered  no  proof  but  his  assertion,  which 
was  nullified  by  her  denial.  In  this  case,  the  man  should 
have  been  treated  as  a  slanderer,  and  those  who  aided  in  cir 
culating  his  story  as  abettors  of  slander. 

Every  woman  is  especially  interested  in  sustaining  this 
law,  for  it  is  a  dreadful  mortification  and  disgrace  to  a  deli 
cate  and  refined  woman  to  have  certain  questions  even  con 
nected  with  her  name.  Not  less  so  is  it  to  a  clergyman  of 
keen  sensibilities.  And  it  is  an  insult  to  ask  a  person  thus 
abused  to  furnish  denials  and  defense.  Established  character 
should  protect  both  the  person  thus  maligned  and  also  their 
nearest  friends  from  hearing,  much  less  from  noticing,  such 
mean  and  disgraceful  assaults. 

There  is  no  more  important  duty  devolving  upon  an  edu 
cator  than  the  cultivation  of  habits  of  modesty  and  proprie 
ty  in  young  children.  All  indecorous  words  or  deportment 
should  be  carefully  restrained,  and  delicacy  and  reserve 
studiously  cherished.  It  is  a  common  notion,  that  it  is  im 
portant  to  secure  these  virtues  to  one  sex  more  than  to  the 
other ;  and,  by  a  strange  inconsistency,  the  sex  most  exposed 
to  danger  is  the  one  selected  as  least  needing  care.  Yet  a 
wise  mother  will  be  especially  careful  that  her  sons  are 
trained  to  modesty  and  purity  of  mind. 

The  rule  which  should  guide  on  this  subject  is  this : 
Whenever  health,  life,  or  duty  demand  it,  all  connected  with 
such  topics  and  duties  should  be  spoken  of  and  done  with 
out  embarrassment  or  restraint ;  but  in  no  other  circum 
stances.  Thus  in  the  Bible,  instruction  on  the  dangers  and 


41 5       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

duties  connected  with  our  bodily  organization  are  set  forth 
in  plain  and  simple  language,  to  be  read  in  public  worship 
and  in  private  by  all.  So,  in  medical,  surgical,  and  nursing 
duties,  the  same  freedom  is  demanded,  and  disapproval  or 
opposition  are  deemed  false  modesty  and  foolish  fastidious 
ness.  But  where  there  are  no  such  demands  for  health  and 
safety,  then  conversation,  poetry,  pictures,  jokes,  and  coarse 
allusions  are  vulgar,  indecent,  and  sinful. 

Few  mothers  are  sufficiently  aware  of  the  dreadful  penal 
ties  which  often  result  from  indulged  impurity  of  thought. 
If  children,  in  future  life,  can  be  preserved  from  licentious 
associates,  it  is  supposed  that  their  safety  is  secured.  But 
the  records  of  our  insane  retreats,  and  the  pages  of  medical 
writers,  teach  that  even  in  solitude,  and  without  being  aware 
of  the  sin  or  the  danger,  children  may  inflict  evils  on  them 
selves  which  not  unfrequently  terminate  in  disease,  delirium, 
and  death.  ^ 

There  is  no  necessity  for  explanations  on  this  point  any 
further  than  this,  that  certain  parts  of  the  body  are  not  to 
be  touched  except  for  purposes  of  cleanliness,  and  that  the 
most  dreadful  suffering  comes  from  disobeying  these  com 
mands.  So  in  regard  to  practices  and  sins  of  which  a  young 
child  will  sometimes  inquire,  the  wise  parent  will  say,  that 
this  is  what  children  can  not  understand,  and  about  which 
they  must  not  talk  or  ask  questions.  And  they  should  be 
told  that  it  is  always  a  bad  sign  when  children  talk  on  mat 
ters  which  parents  call  vulgar  and  indecent,  and  that  the 
company  of  such  children  should  be  avoided.  Disclosing 
details  of  wrong-doing  to  young  and  curious  children,  often 
leads  to  the  very  evils  feared.  But  parents  and  teachers, 
in  this  age  of  danger,  should  be  well  informed  and  watch 
ful;  for  it  is  not  unfrequently  the  case  that  servants  and 
school-mates  will  teach  young  children  practices  which  ex 
haust  the  nervous  system,  and  bring  on  paralysis,  mania,  and 
death. 

But  there  are  social  dangers  during  and  after  childhood 
which  demand  from  mothers  arid  teachers  such  instructions 
as  are  rarely  given ;  and  yet,  for  the  want  of  it,  the  most 
dreadful  vices  and  sufferings  ensue. 


THE    MANAGEMENT    OF   YOUNG   CHILDREN. 

The  evils  and  dangers  here  indicated  can  never  be  under-' 
stood  or  appreciated  till  mothers  and  teachers  gain  that 
knowledge  of  the  construction  of  the  body,  and  the  dangers 
connected  with  duties  of  the  family  state,  which  is  now  con 
fined  almost  entirely  to  the  medical  profession,  while  phy 
sicians,  by  false  customs  and  false  modesty  on  the  part  of 
women,  are  constrained  to  a  reticence  which  is  dangerous 
and  often  fatal.  The  difficulty  can  be  wisely  met,  not  by 
public  lectures  or  by  pulpit  ministries.  It  is  in  the  priva 
cy  of  the  nursery  and  the  school-room  that  well-instructed 
mothers  and  teachers  must  train  the  young  to  meet  these 
dangers,  by  all  needful  knowledge  and  habits  of  intelligent 
self-control. 


414       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  XXVIII. 

FAMILY   RELIGIOUS   TRAINING. 

THERE  are  few  women  who  have  charge  of  servants  or  of 
children,  in  the  family  and  school,  who  do  not  suffer  anxie 
ty  and  perplexity,  and  sometimes  remorse,  in  attempts  to 
perform  their  duty  as  chief  ministers  of  religion  in  the  fam 
ily  state.  The  following  suggestions  may  aid  in  diminishing 
these  difficulties : 

The  main  foundation  of  these  troubles  is  the  endless  di 
versities  of  instruction  as  to  what  is  right  in  character  and 
conduct,  and  especially  as  to  what  is  taught  in  the  Bible  on 
these  points.  For  there  are  few  practical  questions  on  which 
persons  of  equal  intelligence  and  moral  worth  are  not  in  an 
tagonism  as  to  what  is  the  right ;  and  all  the  Christian  sects 
are  in  equal  controversy  as  to  what  are  the  teachings  of  the 
Bible.  And  yet  every  housekeeper,  every  mother,  and  ev 
ery  teacher,  practically,  must  decide  these  questions  for  her 
self  and  her  dependants,  when,  in  the  kitchen,  nursery,  and 
school-room  she  teaches  what  actions  and  feelings  are  right 
or  wrong,  or  when  she  decides  to  what  religious  denomina 
tion  she,  and  those  she  can  influence,  shall  belong. 

There  is  one  consoling  consideration  in  view  of  these  con 
flicting  opinions,  and  that  is,  that  nothing  tends  more  direct 
ly  to  cultivate  both  the  intellect  and  moral  feelings,  than 
the  study,  reflection,  and  discussion  resulting  from  this  try 
ing  dilemma.  For,  were  every  human  being  infallibly  di 
rected  by  a  superior  mind  as  to  every  step  and  every  decis 
ion,  it  would  greatly  diminish  mental  effort,  and  the  moral 
discipline  of  life.  All  would  remain  as  mere  children,  guided 
and  upheld  at  every  step.  Instead  of  this,  the  whole  moral 
and  intellectual  world  is  kept  vigorous,  earnest,  and  bright 
by  conflict  and  discussion,  while  many  moral  virtues  are  cul 
tivated  by  this  turmoil. 

The  difficulties  thus  encountered  may  be  much  reduced 


FAMILY   BELIGIOUS   TEAINING.  415 

by  gaining  clear  ideas  as  to  what  it  is  which  constitutes 
voluntary  action  right.  To  settle  this  more  clearly,  we  in 
troduce  again  a  portion  of  Chapter  XXV.,  with  additional 
considerations.  The  definition  of  right,  in  its  widest  use,  is 
"  any  rule  or  method  which  will  best  accomplish  any  plan  or 
design."  It  is  a  fact,  also,  that  there  is  a  created  intuitive 
belief  in  all  rational  minds  that  happiness-making  on  the 
largest  scale  possible  is  the  end  or  purpose  for  which  all 
things  are  made. 

This  is  proved  by  the  fact  that  whenever  men  perceive   . 
that  a  given  course  will  secure  the  most  and  the  best  good 
for  both  the  individual  and  for  society,  all  decide  that  it  is 
right.     The  main  difficulty  is  in  discovering  what  is  the 
best  for  all  concerned. 

There  are  two  ways  in  which  mankind  learn  this.  The 
first  is,  by  the  trial  of  experience.  Man  learns  "  to  know 
good  and  evil "  by  good  lost  or  gained,  and  evil  suffered. 
This  experimenting  has  been  going  on  in  all  ages,  each  gen 
eration  gaining  by  the  experience  of  the  past.  The  other 
mode  is,  by  revelations  from  God  made  in  human  language, 
and  to  be  interpreted  by  the  common  rules  of  the  language 
employed. 

But  one  distinction  is  very  important,  and  that  is,  the  » 
two  relations  in  which  an  action  is  to  be  judged  as  right, 
viz.,  first,  with  reference  to  the  action  as  best  for  all  con 
cerned,  and  next  in  reference  to  the  motive  or  intention  of 
the  actor.  For  it  is  best  and  right  that  every  mind  should 
choose  what  it  believes  to  be  right ;  and  thus  it  often  hap 
pens  that  the  same  action  is  right  as  to  motive, or  intention, 
and  wrong  as  to  actual  result.  So,  also,  an  action  may  be 
right  in  tendency  and  result,  while  it  is  wrong  as  to  mo 
tive.  There  is  often  much  confusion  from  not  recognizing 
this  distinction. 

There  are  many  cases  where  experience  will  not  avail  in 
deciding  what  is  best  for  all,  especially  in  reference  to  our 
prospects  after  death,  and  our  relations  and  duties  toward 
our  Creator.  For  all  this  we  are  dependent  on  revelations 
made  in  human  language,  to  be  interpreted  by  the  rules  of 
language.  And  as  almost  all  words  have  more  than  one 


416       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

literal  meaning,  and  are  also  used  sometimes  in  a  literal,  and 
sometimes  in  a  figurative  sense,  the  chief  labor  -in  gaining 
God's  teaching  is  in  applying  rightly  the  laws  of  language. 

One  difficulty  in  this  attempt  is  the  fact  that  the  true 
interpretation  of  language  depends  greatly  on  the  habits 
of  thought,  the  prejudices  of  education,  and  the  influence  of 
excited  feelings  and  wishes.  So  strong  are  these  influences 
in  the  common  affairs  of  life,  that  it  has  been  a  maxim  of 
courts  that  a  man  is  not  qualified  to  testify  where  his  own 
interests  are  concerned.  And  in  all  daily  affairs,  men  al 
ways  make  allowances  for  deviation  from  a  true  judgment 
in  what  greatly  interests  the  feelings.  This  accounts  for  the 
fact  that  such  a  variety  of  interpretations  are  put  on  the 
plain  and  natural  meaning  of  the  Bible,  when  such  a  mean 
ing  controverts  favorite  opinions  or  interferes  with  impor 
tant  plans  or  hopes.  It  is  not  because  it  is  difficult  to  inter 
pret  the  Bible  correctly  by  the  proper  use  of  those  rules 
men  employ  in  daily  life ;  it  is  because  men's  feelings,  preju 
dices,  and  wishes  interfere.  No  less  is  it  the  case  that  the 
bias  of  feeding  constantly  sways  the  judgment  of  men  in 
deciding  what  is  right  and  best,  where  experience  and  rea 
son  are  the  chief  guides. 

Another  embarrassment  in  gaining  the  true  teachings  of 
the  Bible  is  the  fact  that  the  doctrines  of  churches  and 
creeds  have  consisted  extensively  of  philosophical  theories 
to  explain  the  how  and  the  why  of  the  facts  made  known  by 
revelation ;  and  men  have  been  educated  to  believe  that 
these  theories  should  be  accepted  as  authoritative,  the  same 
as  the  revealed  facts,  and  thus  feeling  and  prejudice  inter 
fere.  For  example,  that  the  sacrifice  and  death  of  Jesus 
Christ  was  needful  to  secure  redemption  to  our  race  from 
sin  and  its  penalties,  is  the  revealed  fact.  Why  it  was 
needed,  and  how  it  avails  to  save  men,  is  a  question  which 
men  have  invented  various  theories  to  answer  and  explain, 
and  belief  in  these  theories  has  been  deemed  as  sacred  and 
obligatory  as  if  they  were  matters  of  revelation. 

Another,  and  the  chief  difficulty,  is  the  fact  that  the  great 
mass,  even  of  educated  minds,  have  never  been  trained  to 
use  the  rules  of  language  in  the  interpretation  of  the  Bible 


FAMILY   RELIGIOUS   TRAINING.  417 

as  they  do  in  common  life.  Although  it  is  the  great  and 
distinctive  principle  of  Protestantism  that  every  man  is  to 
form  his  own  creed,  and  to  interpret  the  Bible  for  himself, 
responsible  not  to  man  but  to  God  alone,  the  common  peo 
ple  have  not  been  trained  properly  to  use  this  right  and 
privilege.  And  this  is  not  because  it  is  not  as  easy  and 
practical  a  matter  as  any  other  duty  requiring  intellectual 
culture,  practical  exercises,  and  an  honest  desire  for  the 
truth.  In  consequence  of  this,  much  that  is  only  figurative 
in  the  Bible  has  been  received  as  literal,  and  repellent  doc 
trines  thus  established. 

It  is  probable  that  no  one  thing  could  so  effectually  pro 
mote  unity  of  opinion  among  churches,  and  consequent  har 
mony  of  action,  as  the  proper  training  of  the  common  peo 
ple  in  the  nursery  and  school-room  to  use  the  laws  of  lan 
guage  with  the  Bible  as  they  do  in  common  life.  Such 
training  would  also  bring  confidence  and  peace  to  minds  so 
extensively  perplexed  by  supposed  contradictions  as  to  its 
teachings.  It  was  by  this  method  that  the  writer  overcame 
difficulties,  and  gained  such  confidence  and  peace  as  can  be 
secured  in  no  other  way.  With'out  stating  the  results  of 
her  own  efforts  in  interpreting  the  Bible,  a  few  examples  will 
follow,  to  illustrate  the  position  that  any  woman  of  ordinary 
capacity  can  find  relief  and  comfort  by  the  same  method. 

We  will  take,  first,  the  great  question  of  this  life.  What 
are  our  dangers  in  the  future  life,  and  what  must  we  do  to 
be  saved  from  them  ? 

The  following  is  a  brief  statement  of  the  views  of  man 
kind  on  this  question.  Among  the  heathen,  especially  among 
the  wisest  and  best,  it  was  held  that  the  virtuous  would 
fare  better  after  death  than  the  wicked.  The  seventy-third 
Psalm  shows  in  most  terrific  language  the  misery  of  the 
wicked,  and  as  clearly  the  blessedness  of  the  righteous  at 
death,  as  believed  by  the  Jews  in  all  ages. 

Among  Christian  nations,  a  large  class  have  no  definite 
opinions  on  this  question,  but  by  their  practice  assume  that 
there  is  no  danger  at  all,  and  so  give  all  their  thoughts  and 
aims  to  the  things  of  this  life. 

A  large  class  who  profess  to  obtain  their  opinions  from 

18* 


418       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

the  Bible  hold  that,  either  at  death  or  at  some  period  after, 
all  mankind  will  be  forever  good  and  happy  in  heaven. 

Another  large  class  hold  that  a  portion  of  mankind  will, 
at  death,  go  to  everlasting  misery,  to  be  tormented  with 
literal  fire  and  brimstone,  and  that  all  the  rest  will  finally 
go  to  heaven ;  but  previously  the  good  must  suffer  tempo 
rary  punishment  for  sins  committed  here — this  period  of 
suffering  being  more  or  less  diminished  by  penances,  and  by 
the  sacrifices  and  good  works  of  Jesus  Christ  and  the  good 
on  earth. 

Another  class  believe  that  at  death  every  human  being 
passes  directly  to  perfect  happiness  in  heaven,  or  to  dread 
ful  sufferings  in  hell  which  are  never  to  end.  One  part  of 
this  class  hold  that  the  punishment  is  literally  existing  for 
ever  in  fire  and  brimstone,  and  the  other  part  hold  that  the 
suffering  will  be  the  natural  result  of  an  endless  character 
that  insures  misery,  and  that  the  language  of  the  Bible  ex 
presses  this  figuratively. 

Finally,  another  class  hold  that,  in  the  life  to  come,  hap 
piness  and  misery  depend  on  character;  that  a  portion  of  our 
race  in  this  life  forms  one  that  insures  immediate  and  end 
less  happiness  at  death ;  that  another  portion  form  a  char 
acter  that  involves  great  suffering  after  death ;  and  that  in 
some  cases  this  character  is  perpetuated  forever,  involving 
consequent  endless  suffering.  But  they  claim  that  the  Bible 
nowhere  teaches  that  with  all  mankind  character  is  fixed  at 
death.  Instead  of  this,  what  intervenes  between  death  and 
the  final  day,  when  the  righteous  and  wicked  are  to  be  re- 
clothed  in  bodies  and  forever  separated,  is  left  in  wise  dark 
ness. 

But  the  most  striking  fact  in  these  diverse  opinions  is,  that 
Christian  sects  all  agree  that  the  number  who  will  escape 
from  whatever  dangers  there  may  be,  depends  upon  the  self- 
denying  labor  and  sacrifices  of  the  followers  of  Jesus  Christ. 

In  view  of  these  facts,  the  first  duty  of  every  housekeeper, 
of  every  mother,  and  of  every  teacher,  is  to  decide  which  of 
these  views  as  to  the  dangers  awaiting  us  all  at  death  are 
taught  by  Jesus  Christ  and  his  apostles.  For  if  it  be  true 
that  scholars,  children,  and  servants  must  be  trained  to  self- 


FAMILY   RELIGIOUS   TRAINING.  419 

sacrifice  and  self-denying  labor,  in  order  to  save  themselves 
and  their  fellow-men  from  dreadful  risks  and  dangers  in  the 
life  to  come,  all  the  practical  duties  of  daily  life  will  be  di 
verse  from  the  methods  pursued  by  those  who  believe  in  no 
such  dangers. 

To  illustrate  this,  suppose  several  families  recently  settled 
near  a  deep,  unexplored  wood  in  a  new  country.  The  chil 
dren  ramble  in  its  shades,  and  every  day  find  new  beauties 
and  curiosities  to  attract  them  farther  into  its  reserves.  On 
a  certain  day  a  man  arrives  from  a  distant  place,  all  torn 
and  bleeding  in  efforts  to  reach  them.  He  tells  them  that 
there  is  a  frightful  rayine  in  the  unexplored  depths;  that 
pleasant  but  slippery  paths  lead  to  it ;  that  it  is  the  resort 
of  fierce  and  cruel  animals,  which  come  forth  and  roam 
through  its  beautiful  shades,  and  that  there  is  no  safety  but 
in  keeping  the  children  from  entering  these  dangerous 
woods. 

JSTow  these  points  would  be  clear  to  common  sense :  first, 
that  the  man,  though  an  entire  stranger,  is  a  benevolent  per 
son,  because  he  evidently  has  suffered  severely  to  save; 
next,  that  he  tells  what  he  believes  is  the  truth,  or  he  would 
not  encounter  this  suffering ;  and  lastly,  as  he  says  he  has 
long  lived  in  that  vicinity,  that  he  has  had  the  means  of 
knowing  the  truth,  and  his  representations  are  to  be  re 
ceived  as  true. 

Suppose,  then,  one  family  have  perfect  faith  in  this  messen 
ger,  they  will  use  every  possible  precaution  to  avoid  the 
dangers  revealed.  Suppose  another  family  is  skeptical  about 
the  danger,  and  yet  has  some  fear  it  may  be  true,  they  would 
use  some  care,  and  yet  not  be  so  anxious  and  earnest  as  the 
family  which  had  perfect  faith.  Suppose  another  family  to 
have  no  belief  at  all  as  to  the  danger,  they  would  allow  their 
children  to  roam  as  before,  and  give  no  care  or  thought  to 
the  matter.  This  illustrates  the  position  that  belief  in  dan 
ger  modifies  all  rules  of  duty,  and  that  faith  is  proved  by 
men's  conduct  or  works. 

In  like  manner  faith  in  Jesus  Christ,  who  came  in  suffering 
and  sorrow  to  tell  of  dangers  in  the  unseen  world,  is  proved 
by  the  way  men  live,  If  they  have  perfect  faith  in  the  dan- 


420       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

gers  he  reveals,  then  the  most  earnest  efforts  to  save  them 
selves  and  their  fellow-men  from  ignorance  and  sin  will  fol 
low.  If  they  have  little  faith,  they  will  make  less  exertions; 
if  they  have  no  fears  for  the  future  life,  all  their  plans  will 
terminate  in  gaining  tho  good  things  of  this  life  for  them 
selves  and  those  they  love,  sure  that  all  the  rest  of  mankind 
will  be  happy  when  they  die,  and  that  their  troubles  here 
will  only  serve  to  make  rest  and  enjoyment  the  greater  in 
the  coming  life. 

The  following  is  the  method  by  which  any  woman  may 
decide  what  is  truth  on  this  great  question,  so  as  to  be  at 
rest. 

It  is  first  assumed  that  the  Bible  is  written  for  the  com 
mon  people,  and  is  to  be  interpreted  by  the  rules  of  language 
men  employ  in  common  life,  which,  briefly,  are  these : 

The  first  is,  all  expressions  are  literal  when  they  do  not 
contradict  the  known  nature  of  things,  or  known  facts,  or  the 
known  opinions  of  the  writer;  in  which  latter  case  they  usu 
ally  are  figurative,  but  have  as  definite  a  meaning  as  if  liter 
al.  For  example,  "  everlasting  "  and  "  forever  "  mean  "  time 
without  end,"  unless  contrary  to  known  facts,  or  the  known 
nature  of  things,  or  the  known  opinions  of  the  writer.  So 
"  punishment "  always  signifies  "  pain  consequent  either  on 
violating  a  natural  or  some  instituted  law." 

The  second  rule  is,  when  any  expression  has  several  signi 
fications,  that  is  to  be  taken  as  the  right  one  which  has  the 
most  evidence  in  its  favor.  Let  any  woman  of  ordinary  abil 
ity  and  education  apply  these  rules  to  the  texts  on  this  sub 
ject,  and  she  will  find  little  difficulty  in  deciding  what  the 
Bible  teaches  as  the  dangers  of  the  future  life. 

Another  example  will  be  given  on  a  subject  which  causes 
great  anxiety  and  perplexity,  and  which  may  be  relieved  by 
the  same  method.  The  question  is,  Why  does  a  Being  of  in 
finite  power,  wisdom,  and  goodness  allow  the  dreadful  mis 
eries  that  oppress  mankind,  and,  still  more,  why  will  he  allow 
sin  and  suffering  to  reach  through  eternal  ages  ?  Many  sup 
pose  that  revelation  gives  no  reply  to  this  longing  inquiry. 

But  when  we  take  the  language  of  the  Bible  in  its  common 
and  literal  sense,  we  find  a  satisfactory  answer.  For  perfect 


FAMILY   EELIGIOUS   TRAINING.  421 

wisdom  is  "  that  which  chooses  the  best  means  for  the  best 
ends,"  and  perfect  benevolence  is  "that  which  seeks  to  make 
the  most  possible  happiness  with  the  least  possible  suffering." 
Therefore,  when  God  reveals  himself  as  perfect  in  wisdom 
and  goodness,  it  is  the  same  as  saying  that  he  has  done,  and 
will  do,  all  in  his  power  to  save  from  sin  and  suffering.  Al 
mighty  power*  does  not  signify  power  to  work  contradictions 
or  absurdities ;  and  all  theologians  teach  that  there  is  a  lim 
itation  of  power  in  the  nature  of  things.  Thus  some  say  God 
can  not  forgive  sin  without  an  atonement;  others,  that  he 
can  not  lie ;  others,  that  he  "  can  not  govern  the  stars  by  the 
ten  commandments,  nor  free  agents  by  the  attraction  of 
gravity."  And  God  says  of  his  people  Israel, "  What  could 
I  have  done  that  I  have  not  done  "  to  secure  their  obedience. 

God's  inability  to  save  all  is  expressly  stated  when  he  de 
clares  that  he  is  "  not  willing  that  any  should  perish."  The 
only  proof  of  want  of  power  to  do  something  is  to  will  it 
done,  and  yet  it  remains  undone.  And  God  declares  that  he 
is  not  willing  to  have  any  one  perish.  Still  more  effectively 
is  this  proved  by  his  suffering  and  that  of  his  dear  Son,  when 
Christ  came.  No  sane  mind  ever  suffers  pain  to  gain  an  end 
when  it  could  be  gained  without  suffering ;  and  the  revela 
tion  of  God  as  having  suffered  so  greatly,  is  the  highest  proof 
that  can  be  given  that  his  power  is  limited  in  controlling  free 
agents  by  the  very  nature  of  free  agency.  In  his  hour  of  ex 
tremity,  our  Lord  prayed,"  If  it  be  possible,  remove  this  cup ;" 
thus  indicating  that  almighty  power  signifies  power  to  do  all 
possible  things,  and  that  some  things  are  not  possible  even 
to  God. 

The  first  question  being  settled,  that  there  are  dangers  to 
be  met  after  death,  the  next  is,  "What  must  we  do  to  -be 
,  saved?" 

Here  the  Christian  churches  are  divided,  and  on  a  funda 
mental  point,  which  briefly  is  this :  One  class  claims  that 
God  has  the  power  to  create  minds  so  that,  without  any  pre 
vious  knowledge  or  training,  they  shall  not  only  know  what 
is  right,  but  have  a  controlling  principle  that  in  all  cases  will 
secure  right  choice,  and  that  the  minds  of  all  angels  and  of 
our  first  parents  were  made  on  this  pattern.  But  owing  to 
Adam's  sin,  all  infants  are  born  without  this  perfect  organ- 


422       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

ization,  and  so  depraved  that  eternal  sin  and  suffering  in 
hell  is  the  portion  of  all  who  are  not  regenerated  before  they 
die,  while  there  is  no  certain  way  revealed  by  which  parents 
can  insure  this  boon  for  all  their  offspring. 

The  other  class  claim  that  the  assumption  that  God  can, 
or  ever  did,  create  minds  on  this  pattern,  is  a  theological  the 
ory  for  which  no  evidence  exists  in  revelation  or  in  nature ; 
that  it  destroys  fhe  evidence  of  the  benevolence  of  God, 
making  him  prefer  the  sin  and  suffering  of  infants,  when  he 
has  power  to  make  them  with  such  minds.  They  claim  also 
that  if  a  holy  mind  consists  in  a  controlling  purpose  or  choice 
to  do  right,  that  it  is  a  contradiction  in  terms  to  say  that  a 
free  agent  can  be  -created  with  such  a  purpose  or  choice.  For 
the  distinctive  feature  of  a  free  agent  is  intellect  to  perceive 
right  and  wrong,  and  power  to  choose  in  either  of  two  courses ; 
and  choice  can  not  be  created.  It  is  also  objected  that  by  this 
theory  the  chief  aim  of  an  educator  is  not  so  much  to  teach 
what  is  right  and  wrong,  and  secure  motives  and  training  to 
induce  such  habits  of  obedience  to  God's  laws  as  eventually 
will  secure  a  controlling  purpose  of  obedience,  but  rather  to 
employ  means  by  which  God  shall  regenerate  the  depraved 
mind. 

Let  it  be  particularly  noticed  that  these  two  classes  do 
not  differ  as  to  the  facts  revealed.  Both  recognize  the  fact 
taught,  as  much  by  experience  as  by  revelation,  that  every 
child  has  such  a  nature  as  insures  the  constant  violation  of 
natural  law,  while  it  is  entirely  destitute  of  a  controlling  prin 
ciple  of  love  to  God  and  man.  They  differ  mainly  as  to  a 
theory  of  accounting  for  this  fact.  One  teaches  that  it  is 
because  the  mind  at  birth  is  ignorant,  undeveloped,  and  un 
trained;  the  other  teaches  that  it  is  owing  to  an  imperfect 
constitutional  nature,  for  which  God  or  Adam,  or  both,  are 
responsible. 

Every  woman  must  examine  and  decide  for  herself  on 
which  of  these  systems  she  will  train  her  family.  In  this  at 
tempt  women  have  one  advantage,  and  that  is,  they  are  not 
so  liable  to  embarrassment  and  prejudice  as  they  would  be 
were  they,  as  are  most  of  their  religious  teachers,  trained  in 
systematic  theology. 

'  The  writer  has  had  an  experience  in  both  method s>  which 


FAMILY   EELIGIOUS   TRAINING.  423 

may  have  some  influence  in  regard  to  belief  in  the  teach 
ings  of  the  Bible  as  to  the  dreadful  dangers  to  be  met  in  the 
life  to  come.  This  was  the  mainspring  of  feeling  and  effort 
in  her  father,  who  trained  a  large  family  to  believe  and  to 
feel  that  the  great  object  of  life  should  be  to  save  as  many  as 
possible  from  eternal  ruin.  Wealth,  honor,  power,  and  every 
earthly  good,  in  his  mind,  was  as  the  dust  of  the  balance  com 
pared  with  this  overmastering  passion.  It  was  this  dreadful 
danger  to  herself,  and  to  those  she  loved  best,  that  changed 
a  frolicsome,  hopeful,  light  -  hearted  girl  to  a  serious,  hard 
working  woman  as  nothing  else  could  have  done.  It  was 
this  that  stimulated  a  mind  whose  natural  tendency  was  to 
works  of  taste,  light  literature,  and  fun,  to  anxious  investiga 
tion  in  theology,  metaphysics,  and  Biblical  science. 

And  the  results  in  family  and  personal  training  are  equal 
ly  manifest  in  the  history  of  Christian  sects.  It  is  those 
which  are  most  deeply  convinced  of  dreadful  dangers  in  the 
life  to  come  which  have  been  most  advanced  in  mental  de 
velopment,  and  in  benevolent  labor  and  self-sacrifice.  Such 
heroic  suffering  and  devotion  to  the  best  interests  of  hu 
manity  have  never  been  witnessed  on  a  large  scale,  except 
in  denominations  whose  fundamental  and  motive  power  is 
belief  in  dreadful  dangers  to  be  encountered  after  death. 
The  great  difficulty  in  many  of  these  denominations  has  been 
a  theological  theory  as  to  the  created  constitution  of  mind, 
which  tended  to  lessen  hope  and  exertion  in  that  training 
by  which  escape  from  these  dangers  is  most  readily  and 
happily  secured. 

The  course  here  suggested  does  not  imply  independent  in 
vestigation,  without  aid  from  men  of  learning  and  piety.  Ev 
ery  doctrine  of  theology,  and  every  antagonistic  mode  of  Bib 
lical  interpretation,  has  been  sustained  by  such  men.  But 
with  a  reference  Bible  and  Concordance,  any  woman  of  ordi 
nary  capacity  can  collect  all  that  the  Bible  contains  on  a 
given  topic,  and  form  a  decision  as  to  which  view  has  the 
most  evidence  in  its  favor.  Then  she  can  learn  what  has 
been  offered  both  for  and  against  this  view.  This  having 
been  done  with  a  prayerful  spirit,  the  result  will  rarely  fail 
in  bringing  satisfaction  and  peace ;  while  Jboth  intellectually 
and  morally  such  exercises  will  have  an  elevating  tendency. 


424       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  XXIX. 

THE    CAKE    OF    SERVANTS. 

IN  the  chapter  on  the  Right  Use  of  Time  and  Property,  the 
important  explanation  was  made  of  the  great  law  of  love  to 
God  and  to  our  neighbor,  which  includes  in  its  aim  and  spirit 
all  other  laws.  The  distinction  is  there  exhibited  between 
instinctive  emotional  love,  caused  by  agreeable  qualities  in 
persons  and  things,  and  the  voluntary  love  which  is  "  good 
will"  toward  God  and  man  on  the  best  and  most  exten 
sive  scale.  This  love  is  identified  in  the  great  command  it 
self  by  the  expression  "  as  thyself."  For  the  love  of  self  is 
not  pleasure  created  by  our  own  agreeable  qualities.  It 
rather  is  the  all-controlling  desire  to  make  self  happy.  For 
this  end  we  are  required  to  obey  the  laws  of  God,  and  thus 
secure  the  best  and  highest  happiness  both  to  ourselves  and 
to  our  neighbors. 

In  addition  to  this  supreme  law,  made  clear  both  by  the 
intuitive  principle  of  mind  and  in  the  revealed  laws  of  the 
Old  Testament,  we  have  the  teachings  of  Jesus  Christ  as  to 
the  character  of  God  as  a  loving  Father  to  all  his  creatures. 
And,  what  is  especially  to  be  regarded  in  estimating  the  obli 
gations  of  a  housekeeper  to  her  servants,  we  are  taught  that 
our  heavenly  Father  feels  the  most  care  and  interest  in  those 
of  his  children  who  are  the  most  ignorant,  the  most  neglect 
ed,  and  the  most  sinful.  As  the  loving  parent  gives  the 
most  thought  and  tender  care  to  the  most  feeble  and  imper 
fect  child,  so  the  Father  of  All  most  anxiously  cares  for  the 
weak,  the  ignorant,  and  the  wandering  of  mankind. 

Few  of  Christ's  professed  followers  at  the  present  day  re 
alize  what  obligations  they  assume  when  they  prepare  large 
houses  and  establishments,  which  bring  the  most  neglected 
members  of  society  under  their  care  as  members  of  the  fami 
ly  state. 

Did  they  understand  the  sacred  obligations  thus  assumed 


THE    CAEE    OF   SERVANTS.  425 

to  train  the  humble  members  of  their  family  with  the  care 
and  Christian  love  taught  by  both  the  precept  and  example 
of  our  Divine  Lord,  it  is  probable  most  would  reduce  their 
style  of  living,  so  that  their  own  children,  with  one  or  two 
of  God's  most  neglected  ones,  would  embrace  all  for  whom 
they  would  dare  to  assume  such  obligations. 

The  preceding  presents  the  general  principles  to  guide  a 
housekeeper  as  to  her  duty  in  the  care  of  servants.  The 
following  will  suggest  important  details  and  considerations. 
Those  in  quotation-marks  are  from  Mrs.  Stowe's  "  House  and 
Home  Papers." 

"Although  in  earlier  ages  the  highest-born,  wealthiest, 
and  proudest  ladies  were  skilled  in  the  simple  labors  of  the 
household,  the  advance  of  society  toward  luxury  has  changed 
all  this,  especially  in  lands  of  aristocracy  and  classes ;  and  at 
the  present  time  America  is  the  only  country  where  there  is  a 
class  of  women  who  may  be  described  as  ladies  who  do  their 
own  work.  By  a  lady  we  mean  a  woman  of  education,  cul 
tivation,  and  refinement,  of  liberal  tastes  and  ideas,  who,  with 
out  any  very  material  additions  or  changes,  would  be  recog 
nized  as  a  lady  in  any  circle  of  the  Old  World  or  the  New. 

"The  existence  of  such  a  class  is  a  fact  peculiar  to  Amer 
ican  society,  a  plain  result  of  the  new  principles  involved  in 
the  doctrine  of  universal  equality. 

"  When  the  colonists  first  came  to  this  country,  of  however 
mixed  ingredients  their  ranks  might  have  been  composed, 
and  however  imbued  with  the  spirit  of  feudal  and  aristocrat 
ic  ideas,  the  discipline  of  the  wilderness  soon  brought  them 
to  a  democratic  level ;  the  gentleman  felled  the  wood  for  his 
log-cabin  side  by  side  with  the  plowman,  and  thews  and  sin 
ews  rose  in  the  market.  'A  man  was  deemed  honorable  in 
proportion  as  he  lifted  his  hand  upon  the  high  trees  of  the 
forest.'  So  in  the  interior  domestic  circle,  mistress  and  maid, 
living  in  a  log-cabin  together,  became  companions,  and  some 
times  the  maid,  as  the  one  well  trained  in  domestic  labor, 
took  precedence  of  the  mistress.  It  also  became  natural  and 
unavoidable  that  children  should  begin  to  work  as  early  as 
they  were  capable  of  it. 
.  "  The  result  was  a  generation  of  intelligent  people  brought 


426          "THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

up  to  labor  from  necessity,  but  devoting  to  the  problem  of 
labor  the  acuteness  of  a  disciplined  brain.  The  mistress, 
outdone  in  sinews  and  muscles  by  her  maid,  kept  her  su 
periority  by  skill  and  contrivance.  If  she  could  not  lift  a 
pail  of  water,  she  could  invent  methods  which  made  lifting 
the  pail  unnecessary ;  if  she  could  not  take  a  hundred  steps 
without  weariness,  she  could  make  twenty  answer  the  pur 
pose  of  a  hundred. 

"  Then  were  to  be  seen  families  of  daughters,  handsome, 
strong  women,  rising  each  day  to  their  indoor  work  with 
cheerful  alertness — one  to  sweep  the  room,  another  to  make 
the  fire,  while  a  third  prepared  the  breakfast  for  the  father 
and  brothers  who  were  going  out  to  manly  labor :  and  they 
chatted  meanwhile  of  books,  studies,  embroidery ;  discussed 
the  last  new  poem,  or  some  historical  topic  started  by  graver 
reading,  or  perhaps  a  rural  ball  that  was  to  come  off  next 
week.  They  spun  with  the  book  tied  to  the  distaff;  they 
wove ;  they  did  all  manner  of  fine  needle-work ;  they  made 
lace,  painted  flowers,  and,  in  short,  in  the  boundless  con 
sciousness  of  activity,  invention,  and  perfect  health,  set  them 
selves  to  any  work  of  which  they  had  ever  read  or  thought. 
A  bride  in  those  days  was  married  with  sheets  and  table 
cloths  of  her  own  weaving,  with  counterpanes  and  toilet- 
covers  wrought  in  divers  embroidery  by  her  own  and  her 
sisters'  hands.  The  amount  of  fancy-work  done  in  our  days 
by  girls  who  have  nothing  else  to  do  will  not  equal  what 
was  done  by  those  who  performed,  in  addition,  the  whole 
work  of  the  family. 

"  In  those  former  days  most  women  were  in  good  health, 
debility  and  disease  being  the  exception.  Then,  too,  was 
seen  the  economy  of  daylight  and  its  pleasures.  They  were 
used  to  early  rising,  and  would  not  lie  in  bed  if  they  could. 
Long  years  of  practice  made  them  familiar  with  the  short 
est,  neatest,  most  expeditious  method  of  doing  every  house 
hold  office,  so  that  really,  for  the  greater  part  of  the  time  in 
the  house,  there  seemed,  to  a  looker-on,  to  be  nothing  to  do. 
They  rose  in  the  morning  and  dispatched  husband,  father, 
and  brothers  to  the  farm  or  wood-lot ;  went  sociably  about, 
chatting  with  each  other,  skimmed  the  milk,  made  the  but- 


THE   CAEE    OF   SERVANTS.  427 

ter,  and  turned  the  cheeses.  The  forenoon  was  long ;  all  the 
so-called  morning  work  over,  they  had  leisure  for  an  hour's 
sewing  or  reading  before  it  was  time  to  start  the  dinner  prep 
arations.  By  two  o'clock  the  house-work  was  done,  and 
they  had  the  long  afternoon  for  books,  needle- work,  or  draw 
ing — for  perhaps  there  was  one  with  a  gift  at  her  pencil. 
Perhaps  one  read  aloud  while  others  sewed,  and  managed  in 
that  way  to  keep  up  a  great  deal  of  reading. 

"It  has  been  remarked  in  our  armies  that  the  men  of  culti 
vation,  though  bred  in  delicate  and  refined  spheres,  can  bear 
up  under  the  hardships  of  camp-life  better  and  longer  than 
rough  laborers.  The  reason  is,  that  an  educated  mind  knows 
how  to  use  and  save  its  body,  to  work  it  and  spare  it,  as 
an  uneducated  mind  can  not ;  and  so  the  college-bred  youth 
brings  himself  safely  through  fatigues  which  kill  the  unre- 
flective  laborer. 

"Cultivated,  intelligent  women,  who  are  brought  up  to  do 
the  work  of  their  own  families,  are  labor-saving  institutions. 
They  make  the  head  save  the  wear  of  the  muscles.  By  fore 
thought,  contrivance,  system,  and  arrangement,  they  lessen 
the  amount  to  be  done,  and  do  it  with  less  expense  of  time 
and  strength  than  others.  The  old  New  England  motto, 
Get  your  work  done  tip  in  the  forenoon,  applied  to  an 
amount  of  work  which  would  keep  the  most  common  Irish 
servant  toiling  from  daylight  to  sunset. 

"Those  remarkable  women  of  old,  in  a  measure,  were  made 
by  circumstances.  There  were,  comparatively  speaking,  no 
servants  to  be  had,  and  so  children  were  trained  to  habits 
of  industry  and  mechanical  adroitness  from  the  cradle,  and 
every  household  process  was  reduced  to  the  very  minimum 
of  labor.  Every  step  required  in  a  process  was  counted, 
every  movement  calculated ;  and  she  who  took  ten  steps 
when  one  would  do,  lost  her  reputation  for  '  faculty.'  Cer 
tainly  such  an  early  drill  was  of  use  in  developing  the  health 
and  the  bodily  powers,  as  well  as  in  giving  precision  to  the 
practical  mental  faculties.  All  household  economies  were 
arranged  with  equal  niceness  in  those  thoughtful  minds.  A 
trained  housekeeper  kneV  just  how  many  sticks  of  hickory 
of  a  certain  size  were  required  to  heat  her  oven,  and  how 


428       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

many  of  each  different  kind  of  wood.  She  knew  by  a  sort 
of  intuition  just  what  kinds  of  food  would  yield  the  most  pal 
atable  nutriment  with  the  least  outlay  of  accessories  in  cook 
ing.  She  knew  to  a  minute  the  time  when  each  article  must 
go  into  and  be  withdrawn  from  her  oven ;  and  if  she  could 
only  lie  in  her  chamber  and  direct,  she  could  guide  an  intelli 
gent  child  through  the  processes  with  mathematical  certainty. 

"  JSTow,  if  every  young  woman  learned  to  do  house-work, 
and  cultivated  her  practical  faculties  in  early  life,  she  would, 
in  the  first  place, be  much  more  likely  to  keep  her  servants; 
and,  in  the  second  place,  if  she  lost  them  temporarily,  would 
avoid  all  that  wear  and  tear  of  the  nervous  system  which 
comes  from  constant  ill -success  in  those  departments  on 
which  family  health  and  temper  mainly  depend.  This  is 
one  of  the  peculiarities  of  our  American  life  which  require  a 
peculiar  training.  Why  not  face  it  sensibly  ? 

"  Our  land  abounds  in  motorpathic  institutions,  to  which 
women  are  sent,  at  a  great  expense,  to  have  hired  operators 
stretch  and  exercise  their  inactive  muscles.  They  lie  for 
hours  to  have  their  feet  twigged,  their  arms  flexed,  and  all 
the  different  muscles  of  the  body  worked  for  them,  because 
they  are  so  flaccid  and  torpid  that  the  powers  of  life  do  not 
go  on.  Would  it  not  be  quite  as  cheerful,  and  a  less  ex 
pensive  process,  if  young  girls  from  early  life  developed  the 
muscles  in  sweeping,  dusting,  starching,  ironing,  and  all  the 
multiplied  domestic  processes  which  our  grandmothers  knew 
of?  Does  it  not  seem  poor  economy  to  pay  servants  for 
letting  our  muscles  grow  feeble,  and  then  to  pay  operators 
to  exercise  them  for  us?  I  will  venture  to  say  that  our 
grandmothers  in  a  week  went  over  every  movement  that 
any  gymnast  has  invented,  and  went  over  them  to  some  pro 
ductive  purpose  too. 

"  The  first  business  of  a  housekeeper  in  America  is  that  of 
a  teacher.  She  can  have  a  good  table  only  by  having  prac 
tical  knowledge,  and  tact  in  imparting  it.  If  she  under 
stands  her  business  practically  and  experimentally,  her  eye 
detects  at  once  the  weak  spot ;  it  requires  only  a  little  tact, 
some  patience,  some  clearness  in  giving  directions,  and  all 
comes  right. 


THE   CARE    OF   SERVANTS.  429 

"  If  we  carry  a  watch  to  a  watch-maker,  and  undertake  to 
show  him  how  to  regulate  the  machinery,  he  laughs  and 
goes  on  his  own  way ;  but  if  a  brother-machinist  makes  sug 
gestions,  he  listens  respectfully.  So,  when  a  woman  who 
knows  nothing  of  woman's  work  undertakes  to  instruct  one 
who  knows  more  than  she  does,  she  makes  no  impression ; 
but  a  woman  who  has  been  trained  experimentally,  and 
shows  she  understands  the  matter  thoroughly,  is  listened  to 
with  respect. 

"  Let  a  woman  make  her  own  bread  for  one  month,  and, 
simple  as  the  process  seems,  it  will  take  as  long  as  that  to 
get  a  thorough  knowledge  of  all  the  possibilities  in  the  case ; 
but  after  that,  she  will  be  able  to  command  good  bread  by 
the  aid  of  all  sorts  of  servants ;  in  other  words,  will  be  a 
thoroughly-prepared  teacher  of  bread-making. 

"  Good  servants  do  not  often  come  to  us ;  they  must  be 
made  by  patience  and  training;  and  if  a  girl  has  a  good 
disposition,  and  a  reasonable  degree  of  handiness,  and  the 
housekeeper  understands  her  profession,  a  good  servant  may 
be  made  out  of  an  indifferent  one.  Some  of  the  best  girls 
have  been  those  who  came  directly  from  the  ship,  with  no 
preparation  but  docility  and  some  natural  quickness.  The 
hardest  cases  to  be  managed  are  not  of  those  who  have  been 
taught  nothing,  but  of  those  who  have  been  taught  wrongly 
— who  come  self-opinionated,  with  ways  which  are  distaste 
ful,  and  contrary  to  the  genius  of  one's  housekeeping.  Such 
require  that  their  mistress  shall  understand  at  least  so  much 
of  the  actual  conduct  of  affairs  as  to  prove  to  the  servant  that 
there  are  better  ways  than  those  in  which  she  has  been  trained. 

"Domestic  service  is  the  great  problem  of  life  here  in 
America ;  the  happiness  of  families,  their  thrift,  well-being, 
and  comfort,  are  more  affected  by  this  than  by  any  one  thing 
else.  The  modern  girls,  as  they  have  been  brought  up,-  can 
not  perform  the  labor  of  their  own  families  as  in  those  sim 
pler,  old-fashioned  days ;  and  what  is  worse,  they  have  no 
practical  skill  with  which  to  instruct  servants,  who  come  to 
us,  as  a  class,  raw  and  untrained.  In  the  present  state  of 
prices,  the  board  of  a  domestic  costs  as  much  as  her  wages, 
and  the  waste  she  makes  is  a  more  serious  matter  still." 


430       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

It  is  sometimes  urged  against  domestics  .that  they  exact 
exorbitant  wages.  But  what  is  the  rule  of  rectitude  on  this 
subject  ?  Is  it  not  the  universal  law  of  labor  and  of  trade 
that  an  article  is  to  be  valued  according  to  its  scarcity  and 
the  demand  ?  When  wheat  is  scarce,  the  farmer  raises  his 
price;  and  when  a  mechanic  offers  services  difficult  to  be 
obtained,  he  makes  a  corresponding  increase  of  price.  And 
why  is  it  not  right  for  domestics  to  act  according  to  a  rule 
allowed  to  be  correct  in  reference  to  all  other  trades  and 
professions  ?  It  is  a  fact  that  really  good  domestic  service 
must  continue  to  increase  in  value  just  in  proportion  as  this 
country  waxes  rich  and  prosperous;  thus  making  the  pro 
portion  of  those  who  wish  to  hire  labor  relatively  greater, 
and  the  number  of  those  willing  to  go  to  service  less. 

Money  enables  the  rich  to  gain  many  advantages  which 
those  of  more  limited  circumstances  can  not  secure.  One 
of  these  is, securing  good  servants  by  offering  high  wages; 
nnd  this,  as  the  scarcity  of  this  class  increases,  will  serve 
constantly  to  raise  the  price  of  service.  It  is  right  for  do 
mestics  to  charge  the  market  value,  and  this  value  is  always 
decided  by  the  scarcity  of  the  article  and  the  amount  of 
demand.  Right  views  of  this  subject  will  sometimes  serve 
to  diminish  hard  feelings  toward  those  who  would  otherwise 
be  wrongfully  regarded  as  unreasonable  and  exacting. 

Another  complaint  against  servants  is  that  of  instability 
and  -discontent,  leading  to  perpetual  change.  But  in  refer 
ence  to  this,  let  a  mother  or  daughter  conceive  of  their  own 
circumstances  as  so  changed  that  the  daughter  must  go  out 
to  service.  Suppose  a  place  is  engaged,  and  it  is  then  found 
that  she  must  sleep  in  a  comfortless  garret ;  and  that,  when 
a  new  domestic  comes — perhaps  a  coarse  and  dirty  foreign 
er — she  must  share  her  bed  with  her.  Another  place  is  of 
fered,  where  she  can  have  a  comfortable  room  and  an  agree 
able  room-mate ;  in  such  a  case,  would  not  both  mother  and 
daughter  think  it  right  to  change  ? 

Or  suppose,  on  trial,  it  was  found  that  the  lady  of  the 
house  was  fretful  or  exacting,  and  hard  to  please,  or  that  her 
children  were  so  ungoverned  as  to  be  perpetual  vexations ; 
or  that  the  work  was  so  heavy  that  no  time  was  allowed  for 


THE    CARE    OF   SERVANTS.  431 

relaxation  and  the  care  of  a  -wardrobe ;  and  another  place 
offers  where  these  evils  can  be  escaped,  would  not  mother 
and  daughter  here  think  it  right  to  change  ?  And  is  it  not 
right  for  domestics,  as  well  as  their  employers,  to  seek  places 
where  they  can  be  most  comfortable  ? 

In  some  cases,  this  instability  and  love  of  change  would 
be  remedied  if  employers  would  take  more  pains  to  make  a 
residence  with  them  agreeable,  and  to  attach  servants  to  the 
family  by  feelings  of  gratitude  and  affection.  There  are  la 
dies,  even  where  well-qualified  domestics  are  most  rare,  who 
seldom  find  any  trouble  in  keeping  good  and  steady  ones. 
And  the  reason  is  that  their  servants  know  they  can  not 
better  their  condition  by  any  change  within  reach.  It  is  not 
merely  by  giving  them  comfortable  rooms,  and  good  food, 
and  presents,  and  privileges,  that  the  attachment  of  domes 
tic  servants  is  secured  ;  it  Js  by  the  manifestation  of  a  friend 
ly  and  benevolent  interest  in  their  comfort  and  improvement. 
This  is  exhibited  in  bearing  patiently  with  their  faults ;  in 
kindly  teaching  them  how  to  improve ;  in  showing  them  how 
to  make  and  take  proper  care  of  their  clothes ;  in  guarding 
their  health ;  in  teaching  them  to  read,  if  necessary,  and  sup 
plying  them  with  proper  books  ;  and,  in  short,  by  endeavor 
ing,  so  far  as  may  be,  to  supply  the  place  of  parents.  It  is 
seldom  that  such  a  course  would  fail  to  secure  steady  serv 
ice,  and  such  affection  and  gratitude  that  even  higher  wages 
would  be  ineffectual  to  tempt  them  away.  There  would 
probably  be  some  cases  of  ungrateful  returns,  but  there  is  no 
doubt  that  the  course  indicated,  if  generally  pursued,  would 
very  much  lessen  the  evil  in  question. 

When  servants  are  forward  and  bold  in  manners  and  dis 
respectful  in  address,  they  may  be  considerately  taught  that 
those  who  are  among  the  best-bred  and  genteel  have  court 
eous  and  respectful  manners  and  language  to  all  they  meet ; 
while  many  who  have  wealth  are  regarded  as  vulgar,  be 
cause  they  exhibit  rude  and  disrespectful  manners.  The 
very  terms  gentleman  and  gentlewoman  indicate  the  refine 
ment  and  delicacy  of  address  which  distinguishes  the  high 
bred  from  the  coarse  and  vulgar. 

In  regard  to  appropriate  dress,  in  most  cases  it  is  difficult 


432       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

for  an  employer  to  interfere  directly  with  comments  or  ad 
vice.  The  most  successful  mode  is  to  offer  some  service  in 
mending  or  making  a  wardrobe,  and  when  a  confidence  in 
the  kindness  of  feeling  is  thus  gained,  remarks  and  sugges 
tions  will  generally  be  properly  received,  and  new  views  of 
propriety  and  economy  can  be  imparted.  The  knowledge 
which  is  so  important  to  every  woman,  contained  in  the  chap 
ter  on  Clothing,  is  as  much  needed  in  the  kitchen  as  in  the 
parlor.  In  some  cases  it  may  be  well  for  an  employer  who, 
from  appearances,  anticipates  difficulty  of  this  kind,  in  mak 
ing  the  preliminary  contract  or  agreement,  to  state  that  she 
wishes  to  have  the  room,  person,  and  dress  of  her  servants 
kept  neat  and  in  order,  and  that  she  expects  to  remind  them 
of  their  duty  in  this  particular  if  it  is  neglected.  Domes 
tic  servants  are  very  apt  to  neglect  the  care  of  their  own 
chambers  and  clothing ;  and  such  habits  have  a  most  perni 
cious  influence  on  their  well-being,  and  on  that  of  their  chil 
dren,  in  future  domestic  life.  An  employer,  then,  is  bound  to 
exercise  a  parental  care  over  them  in  these  respects. 

There  is  one  great  mistake,  not  unfrequently  made,  in  the 
management  both  of  domestics  and  of  children,  and  that  is, 
in  supposing  that  the  way  to  cure  defects  is  by  finding  fault 
as  each  failing  occurs.  But  instead  of  this  being  true,  in 
many  cases  the  directly  opposite  course  is  the  best ;  while 
in  all  instances  much  good  judgment  is  required  in  order  to 
decide  when  to  notice  faults  and  when  to  let  them  pass  un 
noticed.  There  are  some  minds  very  sensitive,  easily  dis 
couraged,  and  infirm  of  purpose.  Such  persons,  when  they 
have  formed  habits  of  negligence,  haste,  and  awkwardness, 
often  need  expressions  of  sympathy  and  encouragement 
rather  than  reproof.  They  have  usually  been  found  fault 
with  so  much  that  they  have  become  either  hardened  or  de 
sponding  ;  and  it  is  often  the  case  that  a  few  words  of  com 
mendation  will  .awaken  fresh  efforts  and  renewed  hope.  In 
almost  every  case,  words  of  kindness,  confidence,  and  en 
couragement  should  be  mingled  with  the  needful  admoni 
tions  or  reproof. 

It  is  a  good  rule,  in  reference  to  this  point,  to  forewarn 
instead  of  finding  fault.  Thus,  when  a  thing  has  been  done 


THE    CARE    OF    SERVANTS.  433 

wrong,  let  it  pass  unnoticed  till  it  is  to  be  done  again ;  and 
then  a  simple  request  to  have  it  done  in  the  right  way  will 
secure  quite  as  much,  and  probably  more,  willing  effort,  than 
a  reproof  administered  for  neglect.  Some  persons  seem  to 
take  it  for  granted  that  young  and  inexperienced  minds  are 
bound  to  have  all  the  forethought  and  discretion  of  mature 
persons,  and  freely  express  wonder  and  disgust  when  mis 
haps  occur  for  want  of  these  traits.  But  it  would  be  far 
better  to  save  from  mistake  or  forgetfulness  by  previous 
caution  and  care  on  the  part  of  those  who  have  gained  ex 
perience  and  forethought;  and  thus  many  occasions  of  com 
plaint  and  ill-humor  will  be  avoided. 

Those  who  fill  the  places  of  heads  of  families  are  not  very 
apt  to  think  how  painful  it  is  to  be  chided  for  neglect  of 
duty,  or  for  faults  of  character.  If  they  would  sometimes 
imagine  themselves  in  the  place  of  those  whom  they  control, 
with  some  person  daily  administering  reproof  to  them  in  the 
same  tone  and  style  as  they  employ  to  those  who  are  under 
them,  it  might  serve  as  a  useful  check  to  their  chidings.  It  is 
often  the  case  that  persons  who  are  most  strict  and  exacting, 
and  least  able  to  make  allowances  and  receive  palliations,  are 
themselves  peculiarly  sensitive  to  any  thing  which  implies 
that  they  are  in  fault.  By  such,  the  spirit  implied  in  the  Di 
vine  petition, "  Forgive  us  our  trespasses  as  we  forgive  those 
who  trespass  against  us,"  needs  especially  to  be  cherished. 

One  other  consideration  is  very  important.  There  is  no 
duty  more  binding  on  Christians  than  that  of  patience  and 
meekness  under  provocations  and  disappointment.  Now 
the  tendency  of  every  sensitive  mind,  when  thwarted  in  its 
wishes,  is  to  complain  and  find  fault,  and  that  often  in  tones 
of  fretfulness  or  anger.  But  there  are  few  servants  who 
have  not  heard  enough  of  the  Bible  to  know  that  angry  or 
fretful  fault-finding  from  the  mistress  of  a  family,  when  her 
work  is  not  done  to  suit  her,  is  not  in  agreement  with  the 
precepts  of  Christ.  They  notice  and  feel  the  inconsistency ; 
and  every  woman,  when  she  gives  way  to  feelings  of  anger 
and  impatience  at  the  faults  of  those  around  her,  lowers  her 
self  in  their  respect ;  while  her  own  conscience,  unless  very 
much  blinded,  can  not  but  suffer  a  wound. 

19 


434       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

"We  can  not  in  this  country  maintain  to  any  great  ex 
tent  large  retinues  of  servants.  Even  with  ample  fortunes, 
they  are  forbidden  by  the  general  character  of  society 
here,  which  makes  them  cumbrous  and  difficult  to  man 
age.  Every  mistress  of  a  family  knows  that  her  cares  in 
crease  with  every  additional  servant.  Trained  housekeep 
ers,  such  as  regulate  the  complicated  establishments  of  the 
Old  World,  form  a  class  that  are  not,  and  from  the  nature  of 
the  case  never  will  be,  found  in  any  great  numbers  in  this 
country.  All  such  women,  as  a  general  thing,  are  keeping, 
and  prefer  to  keep,  houses  of  their  own. 

"A  moderate  style  of  housekeeping,  small,  compact,  and 
simple  domestic  establishments,  must  necessarily  be  the  gen 
eral  order  of  life  in  America.  So  many  openings  of  profit 
are  to  be  found  in  this  country,  that  domestic  service  nec 
essarily  wants  the  permanence  which  forms  so  agreeable  a 
feature  of  it  in  the  Old  World. 

"Again,  American  women  must  not  try  with  three  serv 
ants  to  carry  on  life  in  the  style  which  in  the  Old  World 
requires  sixteen.  They  must  thoroughly  understand,  and  be 
prepared  to  teach,  every  branch  of  housekeeping  ;  they  must 
study  to  make  domestic  service  desirable,  by  treating  their 
servants  in  a  way  to  lead  them  to  respect  themselves,  and 
to  feel  themselves  respected ;  and  there  will  gradually  be 
evolved  from  the  present  confusion  a  solution  of  the  domes 
tic  problem  which  shall  be  adapted  to  the  life  of  a  new  and 
growing  world." 

It  is  sometimes  the  case  that  the  constant  change  of  do 
mestics,  and  the  liability  thus  to  have  dishonest  ones,  makes 
it  needful  to  keep  stores  under  lock  and  key.  This  measure 
is  often  very  offensive  to  those  who  are  hired,  as  it  is  regard 
ed  by  them  as  an  evidence  both  of  closeness  and  of  suspicion 
of  their  honesty. 

In  such  cases  it  is  a  good  plan,  when  first  making  an 
agreement  with  a  domestic,  to  state  the  case  in  this  way : 
that  you  have  had  dishonest  persons  in  the  family,  and  that 
when  theft  is  committed,  it  is  always  a  cause  of  disquiet  to 
honest  persons,  because  it  exposes  them  to  suspicion.  You 
can  then  state  your  reasons  as  twofold:  one  to  protect 


THE    CARE    OF   SERVANTS.  435 

yourself  from  pilfering  when  you  take  entire  strangers,  and 
the  other  is  to  protect  honest  persons  from  being  suspected. 
When  the  matter  is  thus  presented  at  first  hiring  a  person, 
no  offense  will  be  taken  afterward. 

There  is  one  rule  which  every  housekeeper  will  find  of 
incalculable  value,  not  only  in  the  case  of  domestics,  but  in 
the  management  of  children,  and  that  is,  never  to  find  fault 
at  the  time  that  a  wrong  thing  is  done.  Wait  until  you  are 
unexcited  yourself,  and  until  the  vexation  of  the  offender  is 
also  past,  and  then,  when  there  is  danger  of  a  similar  offense, 
forewarn,  and  point  out  the  evils  already  done  for  want  of 
proper  care  in  this  respect. 

Success  in  the  management  of  domestics  very  much  de 
pends  upon  the  manners  of  a  housekeeper  toward  them. 
And  here  two  extremes  are  to  be  avoided.  One  is  a  severe 
and  imperious  mode  of  giving  orders  and  finding  fault,  which 
is  inconsistent  both  with  lady-like  good  breeding  and  with 
a  truly  amiable  character.  Few  domestics,  especially  Ameri 
can  domestics,  will  long  submit  to  it,  and  many  a  good  one 
has  been  lost,  simply  by  the  influence  of  this  unfortunate 
manner.  The  other  extreme  is  apt  to  result  from  the  great 
difficulty  of  retaining  good  domestics.  In  cases  where  this 
is  experienced,  there  is  a  liability  of  becoming  so  fearful  of 
displeasing  one  who  is  found  to  be  good,  that,  imperceptibly, 
the  relation  is  changed,  and  the  domestic  becomes  the  mis 
tress.  A  housekeeper  thus  described  this  change  in  one 
whom  she  hired  :  "  The  first  year  she  was  an  excellent  serv 
ant  ;  the  second  year  she  was  a  kind  mistress ;  the  third 
year  she  was  an  intolerable  tyrant !" 

There  is  no  domestic  so  good  that  she  will  not  be  injured 
by  perceiving  that,  through  dependence  upon  her,  and  a  fear 
of  losing  her  services,  the  mistress  of  the  family  gives  up  her 
proper  authority  and  control. 

The  happy  medium  is  secured  by  a  course  of  real  kind 
ness  in  manner  and  treatment,  attended  with  the  manifesta 
tion  of  a  calm  determination  that  the  plans  and  will  of  the 
housekeeper,  and  not  of  the  domestic,  shall  control  the  fam 
ily  arrangements. 

When  a  good  domestic  first  begins  to  insist  that  her  views 


436      THE  HOUSEKEEPER  AND  HEALTHKEEPEE, 

and  notions  shall  be  regarded  rather  than  those  of  the  house 
keeper,  a  kind  but  firm  stand  must  be  taken.  A  frank  con 
versation  should  be  sought  at  a  time  when  nothing  has  oc 
curred  to  ruffle  the  temper  on  either  side.  Then  the  house 
keeper  can  inquire  what  would  be  the  view  taken  of  this 
matter  in  case  the  domestic  herself  should  become  a  house 
keeper  and  hire  a  person  to  help  her ;  and  when  the  matter 
is  set  before  her  mind  in  this  light,  let  the  "  golden  rule  "  be 
applied,  and  ask  her  whether  she  is  not  disposed  to  render 
to  her  present  employer  what  she  herself  would  ask  from  a 
domestic  in  similar  circumstances. 

Much  trouble  of  this  kind  is  saved  by  hiring  persons  on 
trial,  in  order  to  ascertain  whether  they  are  willing  and  able 
to  do  the  work  of  the  family  in  the  manner  which  the  house 
keeper  wishes;  and  in  this  case  some  member  of  the  family 
can  go  around  for  a  day  or  two,  and  show  how  every  thing 
is  to  be  done. 

There  is  no  department  of  domestic  life  where  a  woman's 
temper  and  patience  are  so  sorely  tried  as  in  the  incompe 
tence  and  constant  changes  of  domestics ;  and  therefore 
there  is  no  place  where  a  reasonable  and  Christian  woman 
will  be  more  watchful,  careful,  and  conscientious. 

The  cultivation  of  patience  will  be  much  promoted  by 
keeping  in  mind  these  considerations  in  reference  to  the  in 
competence  and  other  failings  of  those  who  are  hired. 

In  the  first  place,  consider  that  the  great  object  of  life  to 
us  is  not  enjoyment,  but  the  formation  of  a  right  character ; 
that  such  a  character  can  not  be  formed  except  by  discipline, 
and  that  the  trials  and  difficulties  of  domestic  life,  if  met  in 
a  proper  spirit  and  manner,  will  in  the  end  prove  blessings 
rather  than  evils,  by  securing  a  measure  of  elevation,  dig 
nity,  patience,  self-control,  and  benevolence,  that  could  be 
gained  by  no  other  methods.  The  comfort  gained  by  these 
virtues,  and  the  rewards  they  bring,  both  in  this  and  in  a 
future  life,  are  a  thousand-fold  richer  than  the  easy,  indolent 
life  of  indulgence  which  we  should  choose  for  ourselves. 

In  the  next  place,  instead  of  allowing  the  mind  to  dwell 
on  the  faults  of  those  who  minister  to  our  comfort  and  con 
venience,  cultivate  a  habit  of  making  every  possible  benevo- 


THE    CARE    OF    SERVANTS.  437 

lent  allowance  and  palliation.  Say  to  yourself,  "Poor  girl! 
she  has  never  been  instructed  either  by  parents  or  employ 
ers.  Nobody  has  felt  any  interest  in  the  formation  of  her 
habits,  or  kindly  sought  to  rectify  her  faults.  Why  should 
I  expect  her  to  do  those  things  well  which  no  one  lias  taken 
any  care  to  teach  her?  She  has  no  parent  or  friend  now  to 
aicT  her  but  myself.  Let  me  bear  her  faults  patiently,  and 
kindly  try  to  cure  them." 

If  a  woman  will  cultivate  the  spirit  expressed  in  such  lan 
guage,  if  she  will  benevolently  seek  the  best  good  of  those 
she  employs,  if  she  will  interest  herself  in  giving  them  in 
struction  if  they  need  it,  and  good  books  to  read  if  they  are 
already  qualified  to  understand  them,  if  she  will  manifest  a 
desire  to  have  them  made  comfortable  in  the  kitchen  and 
in  their  chambers,  she  certainly  will  receive  her  reward,  and 
that  in  many  ways.  She  will  be  improving  her  own  charac 
ter,  she  will  set  a  good  example  to  her  family,  and,  in  the 
end,  she  will  do  something,  and  in  some  cases  much,  to  im 
prove  the  character  and  services  of  those  whom  she  hires. 
And  the  good  done  in  this  way  goes  down  from  generation 
to  generation,  and  goes  also  into  the  eternal  world,  to  be 
known  and  rejoiced  in. when  every  earthly  good  has  come 
to  an  end. 

In  some  portions  of  our  country,  the  great  influx  of  for 
eigners  of  another  language  and  another  faith,  and  the  ready 
entrance  they  find  as  domestics  into  American  families,  im 
pose  peculiar  trials  and  peculiar  duties  on  American  house 
keepers.  In  reference  to  such,  it  is  no  less  our  interest  than 
our  duty  to  cultivate  a  spirit  of  kindness,  patience,  and  sym 
pathy. 

Especially  should  this  be  manifested  in  reference  to  their 
religion.  However  wrong,  or  however  pernicious  we  may 
regard  their  system  of  faith,  we  should  remember  that  they 
have  been  trained  to  believe  that  it  is  what  God  commands 
them  to  obey ;  and  so  long  as  they  do  believe  this,  we  should 
respect  them  for  their  conscientious  scruples,  and  not  try 
to  tempt  them  to  do  what  they  suppose  to  be  wrong.  If 
we  lead  an  ignorant  and  feeble  mind  to  do  what  it  believes 
to  be  wrong  in  regard  to  the  most  sacred  of  all  duties, 


438       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

those  owed  to  God,  how  can  we  expect  them  to  be  faithful 
to  us? 

The  only  lawful  way  to  benefit  those  whom  we  regard  as 
in  an  error  is,  not  to  tempt  them  to  do  what  they  believe  to 
be  wrong,  but  to  give  them  the  light  of  knowledge,  so  that 
they  may  be  qualified  to  judge  for  themselves.  And  the 
way  to  make  them  willing  to  receive  this  light  is  to  be  kind 
to  them.  We  should  take  care  that  their  feelings  and  prej 
udices  should  in  no  way  be  abused,  and  that  they  be  treat 
ed  as  we  should  wish  to  be  if  thrown  as  strangers  into  a 
strange  land,  among  a  people  of  different  customs  and  faith, 
and  away  from  parents,  home,  and  friends. 

Remember  that  our  Master  who  is  in  heaven  especially 
claims  to  be  the  God  of  the  widow,  the  fatherless,  and  the 
stranger,  and  has  commanded, "  If  a  stranger  sojourn  with 
you  in  your  land,  ye  shall  not  vex  him ;  but  the  stranger 
that  dwelleth  among  you  shall  be  unto  you  as  one  born 
among  you,  and  thou  shalt  love  him  as  thyself" 

Mrs.  Stowe  says:  "We  are  far  from  recommending  any 
controversial  interference  with  the  religious  faith  of  our  serv 
ants.  It  is  far  better  to  incite  them  to  be  good  Christians  in 
their  own  way,  than  to  run  the  risk  £>f  shaking  their  faith  in 
all  religion  by  pointing  out  to  them  what  seem  to  us  the  er 
rors  of  that  in  which  they  have  been  educated.  The  general 
purity  of  life  and  propriety  of  demeanor  of  so  many  thousands 
of  undefended  young  girls  cast  yearly  upon  our  shores,  with 
no  home  but  their  church,  and  no  shield  but  their  religion, 
are  a  sufficient  proof  that  this  religion  exerts  an  influence 
over  them  not  to  be  lightly  trifled  with.  But  there  is  a  real 
unity  even  in  opposite  Christian  forms ;  and  the  Roman  Cath 
olic  servant  and  the  Protestant  mistress,  if  alike  possessed  by 
the  spirit  of  Christ,  and  striving  to  conform  to  the  Golden 
Rule,  can  not  help  being  one  in  heart,  though  one  go  to 
mass  and  the  other  to  meeting." 

To  this  testimony  of  her  sister  the  author  adds  some  re 
sults  of  her  observations  as  a  resident  or  visitor  among  a 
wide  circle  of  personal  and  family  friends.  The  Christian 
care  exercised  by  the  Catholic  priesthood  over  family  serv 
ants  deserves  grateful  notice,  while  the  pure  and  wise  in- 


THE    CAEE    OF   SERVANTS.  439 

structions  contained  in  the  manuals  of  devotion  used  at  pub 
lic  and  private  worship  by  this  class,  in  many  respects,  are  a 
model  of  excellence.'  As  one  illustration  of  the  good  fruits, 
the  author,  for  a  portion  of  each  of  the  last  ten  years,  has 
boarded  in  the  family  of  her  physician,  Dr.  G.  H.  Taylor. 
Here  not  less  than  twelve  Irish  Catholic  girls  usually  fre 
quent  the  Sunday  early  mass  when  most  people  are  asleep. 
In  this  family  neither  her  trunk,  drawers,  or  door  were  ever 
locked,  and  yet  never  an  article  has  been  lost  or  stolen.  And 
among  her  many  friends  it  is  this  class  who,  with  occasional 
exceptions,  have  been  unsurpassed  in  faithful  and  affection 
ate  service. 

True,  much  has  been  owing  to  the  happy  management  and 
wise  care  of  Christian  housekeepers,  who  in  the  life  to  come 
will  reap  the  rewards  of  their  faithful  labors.  A  time  is 
coming  when  American  housekeepers  will  better  understand 
their  high  privileges  as  chief  ministers  of  the  family  state. 
Then  it  will  no  longer  be  a  cause  of  discontent  that  a  well- 
trained  and  faithful  servant  is  withdrawn  to  bless  another 
family,  or  to  rear  one  of  her  own.  Rather  it  will  be  seen 
that  the  Christian  woman's  kitchen  is  a  training-school  of 
good  servants,  where  ignorant  heathen  come  to  be  guided 
heavenward,  and  prepared  to  rear  healthful  and  Christian 
families  of  their  own.  Then  the  young  daughters  will  aid 
the  mother  in  this  Home  Mission,  and,  by  imparting  their  ac 
quired  advantages  to  Christ's  neglected  ones,  will  learn  with 
thankfulness  how  much  "  more  blessed  it  is  to  give  than  to 


440       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 


CHAPTER  XXX. 

DOMESTIC   AMUSEMENTS   AND    SOCIAL   DUTIES. 

WHENEVER  the  laws  of  body  and  mind  are  properly  un 
derstood,  it  will  be  allowed  that  every  person  needs  some 
kind  of  recreation;  and  that,  by  seeking  it,  the  body  is 
strengthened,  the  mind  is  invigorated,  and  all  our  duties  are 
more  cheerfully  and  successfully  performed. 

Children,  whose  bodies  are  rapidly  growing  and  whose 
nervous  system  is  tender  and  excitable,  need  much  more 
amusement  than  persons  of  mature  age.  Persons,  also,  who 
are  oppressed  with  great  responsibilities  and  duties,  or  who 
are  taxed  by  great  intellectual  or  moral  excitement,  need 
recreations  which  physically  exercise  and  draw  off  the  mind 
from  absorbing  interests.  Unfortunately,  such  persons  are 
those  who  least  resort  to  amusements ;  while  the  idle,  gay, 
and  thoughtless  seek  those  which  are  not  needed,  and  for 
which  useful  occupation  would  be  a  most  benefical  substi 
tute. 

As  the  only  legitimate  object  of  amusement  is  to  prepare 
mind  and  body  for  the  proper  discharge  of  duty,  the  pro 
tracting  of  such  as  interfere  with  regular  employments,  or 
induce  excessive  fatigue,  or  weary  the  mind,  or  invade  the 
proper  hours  for  repose,  must  be  sinful. 

In  deciding  what  should  be  selected,  and  what  avoided, 
the  following  are  guiding  principles :  In  the  first  place,  no 
amusements  which  inflict  needless  pain  should  ever  be  al 
lowed.  All  tricks  which  cause  fright  or  vexation,  and  -all 
sports  which  involve  suffering  to  animals,  should  be  utterly 
forbidden.  Hunting  and  fishing,  for  mere  sport,  can  never 
be  justified.  %If  a  man  can  convince  his  children  that  he 
follows  these  pursuits  to  gain  food  or  health,  and  not  for 
amusement,  his  example  may  not  be  very  injurious.  But 
when  children  see  grown  persons  kill  and  frighten  animals 


DOMESTIC    AMUSEMENTS    AND    SOCIAL    DUTIES.  441 

for  sport,  habits  of  cruelty,  rather  than  feelings  of  tenderness 
and  benevolence,  are  cultivated. 

In  the  next  place,  we  should  seek  no  recreations  which 
endanger  life,  or  interfere  with  important  duties.  As  the 
legitimate  object  of  amusements  is  to  promote  health  and 
prepare  for  some  serious  duties,  selecting  those  which  have  a 
directly  opposite  tendency  can  not  be  justified.  Of  course, 
if  a  person  feels  that  the  previous  day's  diversion  has  short 
ened  the  hours  of  needful  repose,  or  induced  a  lassitude  of 
mind  or  body,  instead  of  invigorating  them,  it  is  certain  that 
an  evil  has  been  done  which  should  never  be  repeated. 

Another  rule  which  has  been  extensively  adopted  in  the 
religious  world  is,  to  avoid  those  amusements  which  experi 
ence  has  shown  to  be  so  exciting,  and  connected  with  so 
many  temptations,  as  to  be  pernicious  in  tendency,  both  to 
the  individual  and  to  the  community.  It  is  on  this  ground 
that  horse-racing  and  circus -riding  have  been  excluded. 
Not  because  there  is  any  thing  positively  wrong  in  having 
men  and  horses  run  and  perform  feats  of  agility,  or  in  per 
sons  looking  on  for  the  diversion ;  but  because  experience 
has  shown  so  many  evils  connected  with  these  recreations, 
that  they  should  be  relinquished  until  properly  regulated. 
So  with  theatres.  The  enacting  of  characters  and  the 
amusement  thus  afforded  in  themselves  may  be  harmless, 
and  possibly,  in  certain  cases,  might  be  useful;  but  experi 
ence  has  shown  so  many  evils  to  result  from  this  source,  that 
it  has  been  deemed  wrong  to  patronize  it  till  these  evils  are 
removed. 

Under  the  same  head  comes  dancing,  in  the  estimation  of 
the  great  majority  of  the  religious  world.  Still,  there  are 
many  intelligent,  excellent,  and  conscientious  persons  who 
hold  a  contrary  opinion.  Such  maintain  that  it  is  an  inno 
cent  and  healthful  amusement,  tending  to  promote  ease  of 
manners,  cheerfulness,  social  affection,  and  health  of  mind 
and  body;  that  evils  are  involved  only  in  its  excess;  that, 
like  food,  study,  or  religious  excitement,  it  is  only  wrong 
when  not  properly  regulated ;  and  that  if  serious  and  intelli* 
gent  people  would  strive  to  regulate,  rather  than  banish,  this 
amusement,  much  more  good  would  be  secured, 

19* 


442       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

On  the  other  side,  it  is  objected,  not  that  dancing  is  a  sin, 
in  itself  considered,  for  it  was  once  a  part  of  sacred  worship; 
not  that  it  would  be  objectionable,  if  it  were  properly  regu 
lated  ;  not  that  it  does  not  tend,  when  used  in  a  proper  man 
ner,  to  health  of  body  and  mind,  to  grace  of  manners,  and  to 
social  enjoyment :  all  these  things  are  conceded.  But  it  is 
objected  to,  on  the  same  ground  as  horse-racing  and  theat 
rical  entertainments ;  that  we  are  to  look  at  amusements  as 
they  are,  and  not  as  they  might  be.  Horse-races  might  be 
so  managed  as  not  to  involve  cruelty,  gambling,  drunken 
ness,  and  other  vices.  And  so  might  theatres.  And  if  seri 
ous  and  intelligent  persons  undertook  to  regulate  them,  per 
haps  they  would  be  somewhat  raised  from  the  depths  to 
which  they  have  sunk.  But  with  the  weak  sense  of  moral 
obligation  existing  in  the  mass  of  society,  and  the  imperfect 
ideas  mankind  have  of  the  proper  use  of  amusements,  and 
the  little  self-control  which  men  or  women  or  children  prac 
tice,  these  will  not,  in  fact,  be  thus  regulated. 

And  dancing  is  believed  to  be  liable  to  the  same  objec 
tions.  As  this  recreation  is  actually  conducted,  it  does  not 
tend  to  produce  health  of  body  or  mind,  but  directly  the 
contrary.  If  young  and  old  went  out  to  dance  together  in 
open  air,  as  the  French  peasants  do,  it  would  be  a  very  dif 
ferent  sort  of  amusement  from  that  which  often  is  witnessed 
in  a  room  furnished  with  many  lights  and  filled  with  guests — 
both  destroying  the  healthful,  part  of  the  atmosphere,  where 
the  young  collect,  in  their  tightest  dresses,  to  protract  for 
several  hours  a  kind  of  physical  exertion  which  is  not  habit 
ual  to  them.  During  this  process,  the  blood  is  made  to  cir 
culate  more  swiftly  than  usual,  in  circumstances  where  it  is 
less  perfectly  oxygenized  than  health  requires;  the  pores  of 
the  skin  are  excited  by  heat  and  exercise ;  the  stomach  is 
loaded  with  indigestible  articles,  and  the  quiet  needful  to 
digestion  withheld ;  the  diversion  is  protracted  beyond  the 
usual  hour  for  repose ;  and  then,  when  the  skin  is  made  the 
most  highly  susceptible  to  damps  and  miasms,  the  company 
pass  from  a  warm  room  to  the  cold  night-air.  It  is  proba 
ble  that  no  single  amusement  can  be  pointed  out  combining 
so  many  injurious  particulars  as  this,  which  is  so  often  de- 


DOMESTIC   AMUSEMENTS    AND    SOCIAL   DUTIES.  443 

fended  as  a  healthful  one.  Even  if  parents  who  train  their 
children  to  dance  can  keep  them  from  public  balls,  (which  is 
seldom  the  case,)  dancing,  as  ordinarily  conducted  in  private 
parlors,  in  most  cases  is  subject  to  nearly  the  same  mischiev 
ous  influences. 

The  spirit  of  Christ  is  that  of  self-denying  benevolence ; 
and  his  great  aim,  by  his  teachings  and  example,  was  to 
train  his  followers  to  avoid  all  that  should  lead  to  sin,  espe 
cially  in  regard  to  the  weaker  ones  of  his  family.  Yet  he 
made  wine  at  a  wedding,  attended  a  social  feast  on  the  Sab 
bath,*  reproved  excess  of  strictness  in  Sabbath-keeping  gen 
erally,  and  forbade  no  safe  and  innocent  enjoyment.  In  fol 
lowing  his  example,  the  rulers  of  the  family,  then,  will  intro 
duce  the  most  highly  exciting  amusements  only  in  circum 
stances  where  there  are  such  strong  principles  and  habits  of 
self-control  that  the  enjoyment  will  not  involve  sin  in  the 
actor  or  needless  temptation  to  the  weak. 

The  course  pursued  by  our  Puritan  ancestors,  in  the  period 
succeeding  their  first  perils  amidst  sickness  and  savages,  is 
an  example  that  may  safely  be  practiced  at  the  present  day. 
The  young  of  both  sexes  were  educated  together  in  the  high 
er  branches,  in  country  academies;  and  very  often  the  closing 
exercises  were  theatricals,  in  which  the  pupils  were  perform 
ers,  and  their  pastors,  elders,  and  parents,  the  audience.  So 
at  social  gatherings,  the  dance  was  introduced  before  minis 
ter  and  wife,  with  smiling  approval.  The  roaring  fires  and 
broad  chimneys  provided  pure  air,  and  the  nine  o'clock  bell 
ended  the  festivities  that  gave  new  vigor  and  zest  to  life, 
while  the  dawn  of  the  next  day's  light  saw  all  at  their  posts 
of  duty,  with  heartier  strength  and  blither  spirits. 

No  indecent  or  unhealthful  costumes  offended  the  eye,  no 
half-naked  dancers  of  dubious  morality  were  sustained  in  a 
life  of  dangerous  excitement,  by  the  money  of  Christian  peo 
ple,  for  the  mere  amusement  of  their  night  hours.  No  shiv 
ering  drivers  were  deprived  of  comfort  and  sleep,  to  carry 
home  the  midnight  followers  of  fashion ;  nor  was  the  quiet 
and  comfort  of  servants  in  hundreds  of  dwellings  invaded 

*  Luke  xvi.  In  reading  this  passage,  please  notice  what  kind  of  guests 
are  to  be  invited  to  the  feast  that  Jesus  Christ  recommends, 


444       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

for  the  mere  amusement  of  their  superiors  in  education  and 
advantages.  The  command  "  we  that  are  strong,  ought  to 
bear  the  infirmities  of  the  weak,  and  not  to  please  our 
selves,"  was  in  those  days  not  reversed.  Had  the  drama 
and  the  dance  continued  to  be  regulated  by  the  rules  of 
temperance,  health,  and  Christian  benevolence,  as  in  the 
days  of  our  forefathers,  they  would  not  have  been  so  gener 
ally  banished  from  the  religious  world.  And  the  question 
is  now  being  discussed,  whether  they  can  be  so  regulated  at 
the  present  time  as  not  to  violate  the  laws  either  of  health 
or  benevolence.* 

In  regard  to  home  amusements,  card-playing  is  now  in 
dulged  in  by  many  conscientious  families  from  which  it  for 
merly  was  excluded,  and  for  these  reasons:  it  is  claimed 
that  this  is  a  quiet  home  amusement,  which  unites  pleasant 
ly  the  aged  with  the  young ;  that  it  is  not  now  employed  in 
respectable  society  for  gambling,  as  it  formerly  was ;  that 
to  some  young  minds  it  is  a  peculiarly  fascinating  game,  and 
should  be  first  practiced  under  the  parental  care,  till  the  ex 
citement  of  novelty  is  passed,  thus  rendering  the  danger  to 
children  less  when  going  into  the  world ;  and,  finally,  that 
habits  of  self-control  in  exciting  circumstances  may  and 
should  be  thus  cultivated  in  the  safety  of  home.  Many  par 
ents  who  have  taken  this  course  with  their  sons  in  early  life 
believe  that  it  has  proved  rather  a  course  of  safety  than  of 
danger.  Still,  as  there  is  great  diversity  of  opinion  among 
persons  of  equal  worth  and  intelligence,  a  mutual  spirit  of 
candor  and  courtesy  should  be  practiced.  The  sneer  at  big 
otry  and  narrowness  of  views,  on  one  side,  and  the  unchari 
table  implication  of  want  of  piety,  or  sense,  on  the  other,  are 
equally  ill-bred  and  unchristian.  Truth  on  this  subject  is 
best  promoted,  not  by  ill-natured  crimination  and  rebuke,  but 
by  calm  reason,  generous  candor,  forbearance,  and  kindness. 

*  Fanny  Kemble  Butler  remarked  to  the  writer  that  she  regarded  theatres 
wrong,  chiefly  because  of  the  injury  involved  to  the  actors.  Can  a  Christian 
mother  contribute  money  to  support  young  women  in  a  profession  from  which 
she  would  protect  her  own  daughter,  as  from  degradation,  and  that,  too,  sim 
ply  for  the  amusement  of  herself  and  family  ?  Would  this  be  following  the 
self-sacrificing  benevolence  of  Christ  and  his  apostles  ? 


DOMESTIC    AMUSEMENTS    AND    S.OCIAL   DUTIES.  445 

There  is  another  species  of  amusement,  which  a  large  por 
tion  of  the  religious  world  formerly  put  under  the  same  con 
demnation  as  the  preceding.  This  is  novel-reading.  The 
confusion  and  difference  of  opinion  on  this  subject  have 
arisen  from  a  want  of  clear  and  definite  distinctions.  Now, 
as  it  is  impossible  to  define  what  are  novels  and  what  are 
not,  so  as  to  include  one  class  of  fictitious  writings  and  ex 
clude  every  other,  it  is  impossible  to  lay  down  any  rule  re 
specting  them.  The  discussion,  in  fact,  turns  on  the  use  of 
those  works  of  imagination  which  belong  to  the  class  of  fic 
titious  narratives.  That  this  species  of  reading  is  not  only 
lawful,  but  necessary  and  useful,  is  settled  by  divine  exam 
ples,  in  the  parables  and  allegories  of  Scripture.  Of  course, 
the  question  must  be,  what  kind  of  fabulous  writings  must 
be  avoided,  and  what  allowed. 

In  deciding  this,  no  specific  rules  can  be  given :  but  it 
must  be  a  matter  to  be  regulated  by  the  nature  and  circum 
stances  of  each  case.  No  works  of  fiction  which  tend  to 
throw  the  allurements  of  taste  and  genius  around  vice  and 
crime  should  ever  be  tolerated ;  and  all  that  tend  to  give 
false  views  of  life  and  duty  should  also  be  banished.  Of 
those  which  are  written  for  mere  amusement,  presenting 
scenes  and  events  that  are  interesting,  and  exciting  and  hav 
ing  no  bad  moral  influence,  much  must  depend  on  the  char 
acter  and  circumstances  of  the  reader.  Some  minds  are  tor 
pid  and  phlegmatic,  and  need  to  have  the  imagination  stim 
ulated  :  such  would  be  benefited  by  this  kind  of  reading. 
Others  have  quick  and  active  imaginations,  and  would  be  as 
much  injured  by  excess.  Some  persons  are  often  so  engaged 
in  absorbing  interest,  that  any  thing  innocent,  which  will  for 
a  short  time  draw  off  the  mind,  is  of  the  nature  of  a  medi 
cine;  and  in  such  cases  this  kind  of  reading  is  useful. 

There  is  need,  also,  that  some  men  should  keep  a  super 
vision  of  the  current  literature  of  the  day,  as  guardians,  to 
warn  others  of  danger.  For  this  purpose,  it  is  more  suitable 
for  editors,  clergymen,  and  teachers  to  read  indiscriminately, 
than  for  any  other  class  of  persons  ;  for  they  are  the  guard 
ians  of  the  public  weal  in  matters  of  literature,  and  should 
be  prepared  to  advise  parents  and  young  persons  of  the  evils 


446       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

in  one  direction,  and  of  the  good  in  another.  In  doing  this, 
however,  they  are  bound  to  go  on  the  same  principles  which 
regulate  physicians  when  they  visit  infected  districts — using 
every  precaution  to  prevent  injury  to  themselves;  having  as 
little  to  do  with  pernicious  exposures  as  a  benevolent  re 
gard  to  others  will  allow ;  and  faithfully  employing  all  the 
knowledge  and  opportunities  thus  gained  for  warning  and 
preserving  others.  There  is  much  danger,  in  taking  this 
course,  that  men  will  seek  the  excitement  of  the  imagination 
for  the  mere  pleasure  it  affords,  under  the  plea  of  preparing 
to  serve  the  public,  when  this  is  neither  the  aim  nor  the 
result. 

In  regard  to  the  use  of  such  works  by  the  young,  as  a 
general  rule,  they  ought  not  to  be  allowed  to  any  except 
those  of  a  dull  and  phlegmatic  temperament,  until  the  solid 
parts  of  education  are  secured  and  a  taste  for  more  elevated 
reading  is  acquired.  If  these  stimulating  condiments  in  lit 
erature  be  freely  used  in  youth,  all  relish  for  more  solid 
reading  will  in  a  majority  of  cases  be  destroyed.  If  par 
ents  succeed  in  securing  habits  of  cheerful  and  implicit  obe 
dience,  it  will  be  very  easy  to  regulate  this  matter,  by  pro 
hibiting  the  reading  of  any  story-book  until  the  consent  of 
the  parent  is  obtained. 

The  most  successful  mode  of  forming  a  taste  for  suitable 
reading,  is  for  parents  to -select  interesting  works  of  history 
and  travels,  with  maps  and  pictures  suited  to  the  age  and 
attainments  of  the  young,  and  spend  an  hour  or  two  each 
day  or  evening  in  aiming  to  make  truth  as  interesting  as 
fiction.  Whoever  has  once  tried  this  method  will  find  that 
the  uninjured  mind  of  childhood  is  better  satisfied  with 
what  they  know  is  true,  when  wisely  presented,  than  with 
the  most  exciting  novels,  which  they  know  are  false. 

Perhaps  there  has  been  some  just  ground  of  objection'  to 
the  course  often  pursued  by  parents  in  neglecting  to  pro 
vide  suitable  and  agreeable  substitutes  for  the  amusements 
denied.  But  there  is  a  great  abundance  of  safe,  healthful, 
and  delightful  recreations,  which  all  parents  may  secure  for 
their  children.  Some  of  these  will  here  be  pointed  out. 

One  of  the  most  useful  and  important  is  the  cultivation 


DOMESTIC   AMUSEMENTS    AND    SOCIAL   DUTIES.  447 

of  flowers  and  fruits.  This,  especially  for  the  daughters  of 
*a  family,  is  greatly  promotive  of  health  and  amusement. 
Many  young  ladies,  whose  habits  are  now  so  formed  that 
they  can  never  be  induced  to  a  course  of  active  domestic 
exercise  so  long  as  their  parents  are  able  to  hire  domestic 
service,  rn'ay  yet  be  led  to  an  employment  which  will*tend 
to  secure  health  and  vigor  of  constitution,  by  fruits  and 
flowers. 

It  would  be  a  most  desirable  improvement,  if  all  schools 
for  young  women  could  be  furnished  with  suitable  grounds 
and  instruments  for  the  cultivation  of  fruits  and  flowers, 
and  every  inducement  offered  to  engage  the  pupils  in  this 
pursuit.  No  father  who  wishes  to  have  his  daughters  grow 
up  to  be  healthful  women  can  take  a  surer  method  to  secure 
this  end.  Let  him  set  apart  a  portion  of  his  ground  for 
fruits  and  flowers,  and  see  that  the  soil  is  well  prepared  and 
dug  over,  and  all  the  rest  may  be  committed  to  the  care  of 
the  children.  These  would  need  to  be  provided  with  a  light 
hoe  and  rake,  a  dibble  or  garden  trowel,  a  watering-pot,  and 
means  and  opportunities  for  securing  seeds,  roots,  bulbs, 
buds,  and  grafts,  all  which  might  be  done  at  a  trifling  ex 
pense.  Then,  with  proper  encouragement  and  by  the  aid  of 
a  few  intelligible  and  practical  directions,  every  man  who 
has  even  half  an  acre  could  secure  a  small  Eden  around  his 
premises. 

In  pursuing  this  amusement  children  can  also  be  led  to 
acquire  many  useful  habits.  Early  rising  would,  in  many 
cases,  be  thus  secured ;  and  if  they  were  required  to  keep 
their  walks  and  borders  free  from  weeds  and  rubbish,  habits 
of  order  and  neatness  would  be  induced.  Benevolent  and 
social  feelings  could  also  be  cultivated,  by  influencing  chil 
dren  to  share  their  fruits  and  flowers  with  friends  and  neigh 
bors,  as  well  as  to  distribute  roots  and  seeds  to  those  who 
have  not  the  means  of  procuring  them.  A  woman  or  a  child, 
by  giving  seeds  or  slips  or  roots  to  a  washerwoman,  or  a 
farmer's  boy,  thus  inciting  them  to  love  and  cultivate  fruits 
and  flowers,  awakens  a  new  and  refining  source  of  enjoyment 
in  minds  which  have  few  resources  more  elevated  than  mere 
physical  enjoyments.  Our  Saviour  directs  us,  in  making 


448       THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

feasts,  to  call,  not  the  rich,  who  can  recompense  again,  but 
the  poor,  who  can  make  no  returns.  So  children  should  be 
taught  to  dispense  their  little  treasures  not  alone  to  compan 
ions  and  friends,  who  will  probably  return  similar  favors, 
but  to  those  who  have  no  means  of  making  any  return.  If 
the  rich,  who  acquire  a  love  for  the  enjoyments  of  taste  and 
have  the  means  to  gratify  it,  would  aim  to  extend  among 
the  poor  the  cheap  and  simple  enjoyment  of  fruits  and  flow 
ers,  our  country  would  soon  literally  "  blossom  as  the  rose." 

If  the  ladies  of  a  neighborhood  would  unite  small  contri 
butions,  and  send  a  list  of  flower-seeds  and  roots  to  some  re 
spectable  and  honest  florist,  who  would  not  be  likely  to  turn 
them  off  with  trash,  they  could  divide  these  among  them 
selves  and  their  poor  neighbors,  so  as  to  secure  an  abundant 
variety  at  a  very  small  expense.  A  bag  of  flower-seeds, 
which  can  be  obtained  at  wholesale  for  four  cents,  would 
abundantly  supply  a  whole  neighborhood ;  and,  by  the  gath 
ering  of  seeds  in  the  autumn,  could  be  perpetuated. 

Another  very  elevating  and  delightful  recreation  for  the 
young  is  found  in  music.  Here  the  writer  would  protest 
against  the  practice,  common  in  many  families,  of  having 
the  daughters  learn  to  play  on  the  piano,  whether  they  have 
a  taste  and  an  ear  for  music  or  not.  A  young  lady  who 
does  not  sing  well,  and  has  no  great  fondness  for  music,  does 
nothing  but  waste  time,  money,  and  patience  in  learning  to 
play  on  the  piano.  But  all  children  can  be  taught  to  sing- 
in  early  childhood,  if  the  scientific  mode  of  teaching  music 
in  schools  could  be  more  widely  introduced,  as  it  is  in  Prus 
sia,  Germany,  and  Switzerland.  Then  young  children  could 
read  and  sing  music  as  easily  as  they  can  read  language; 
and  might  take  any  tune,  dividing  themselves  into  bands, 
and  sing  off  at  sight  the  endless  variety  of  music  which  is 
prepared.  And  if  parents  of  wealth  would  take  pains  to 
have  teachers  qualified  for  the  purpose,  who  should  -teach  all 
the  young  children  in  the  community,  much  would  be  done 
for  the  happiness  and  elevation  of  the  rising  generation. 
This  is  an  element  of  education  which  we  are  glad  to  know 
is,  year  by  year,  more  extensively  and  carefully  cultivated ; 
and  it  is  not  only  a  means  of  culture,  but  also  an  amusement, 


DOMESTIC   AMUSEMENTS   AND    SOCIAL   DUTIES.  449 

which  children  relish  in  the  highest  degree ;  and  which  they 
can  enjoy  at  home,  in  the  fields,  and  in  visits  abroad. 

Another  domestic  amusement  is  the  collecting  of  shells, 
plants,  and  specimens  in  geology  and  mineralogy,  for  the 
formation  of  cabinets.  If  intelligent  parents  would  procure 
the  simpler  works  which  have  been  prepared  for  the  young, 
and  study  them  with  their  children,  a  taste  for  such  recrea 
tions  would  soon  be  developed.  The  writer  has  seen  young- 
boys  of  eight  and  ten  years  of  age  gathering  and  cleaning 
shells  from  rivers,  and  collecting  plants  and  mineralogical 
specimens,  with  a  delight  bordering  on  ecstasy ;  and  there 
are  few,  if  any,  who  by  proper  influences  would  not  find  this 
a  source  of  ceaseless  delight  and  improvement. 

Another  resource  for  family  diversion  is  to  be  found  in 
the  various  games  played  by  children,  and  in  which  the 
joining  of  older  members  of  the  family  is  always  a  great  ad 
vantage  to  both  parties,  especially  those  in  the  open  air. 

All  medical  men  unite  in  declaring  that  nothing  is  more 
beneficial  to  health  than  hearty  laughter;  and  surely  our 
benevolent  Creator  would  not  have  provided  risibles,  and 
made  it  a  source  of  health  and  enjoyment  to  use  them,  if  it 
were  a  sin  so  to  do.  There  has  been  a  tendency  to  asceti 
cism  on  this  subject,  which  needs  to  be  removed.  Such 
commands  as  forbid  foolish  laughing  and  jesting,  "  which 
are  not  convenient"  and  which  forbid  all  idle  words  and 
vain  conversation,  can  not  apply  to  any  thing  except  what 
is  foolish,  vain,  and  useless.  But  jokes,  laughter,  and  sports, 
when  used  in  such  a  degree  as  tends  only  to  promote  health 
and  happiness,  are  neither  vain,  foolish,  or  "  not  conven 
ient."  It  is  the  excess  of  these  things,  and  not  the  moder 
ate  use  of  them,  which  Scripture  forbids.  The  prevailing 
temper  of  the  mind  should  be  serious,  yet  cheerful;  and 
there  are  times  when  relaxation  and  laughter  are  not  only 
proper,  but  necessary  and  right  for  all.  There  is  nothing 
better  for  this  end  than  that  parents  and  older  persons 
should  join  in  the  sports  of  childhood.  Mature  minds  can 
always  make  such  diversions  more  entertaining  to  children, 
and  can  exert  a  healthful  moral  influence  over  their  minds ; 
and  at  the  same  time  can  gain  exercise  and  amusement  for 


450       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

themselves.  How  lamentable  that  so  many  fathers,  who 
could  be  thus  useful  and  happy  with  their  children,  throw 
away  such  opportunities,  and  wear  out  soul  and  body  in  the 
pursuit  of  gain  or  fame  ! 

Another  resource  for  children  is  the  exercise  of  mechan 
ical  skill.  Fathers,  by  providing  tools  for  their  boys,  and 
showing  them  how  to  make  wheelbarrows,  carts,  sleds,  and 
various  other  articles,  contribute  both  to  the  physical,  moral, 
and  social  improvement  of  their  children.  And  in  regard 
to  little  daughters,  much  more  can  be  done  in  this  way  than 
many  would  imagine.  The  writer,  blessed  with  the  exam 
ple  of  a  most  ingenious  and  industrious  mother,  had  not  only 
learned  before  the  age  of  twelve  to  make  dolls,  of  various 
sorts  and  sizes,  but  to  cut  and  fit  and  sew  every  article  that 
belongs  to  a  doll's  wardrobe.  This,  which  was  done  for 
mere  amusement,  secured  such  a  facility  in  mechanical  pur 
suits,  that  ever  afterward  the  cutting  and  fitting  of  any  ar 
ticle  of  dress,  for  either  sex,  was  accomplished  with  entire 
ease. 

When  a  little  girl  begins  to  sew,  her  mother  can  promise 
her  a  small  bed  and  pillow,  as  soon  as  she  has  sewed  a  patch 
quilt  for  them ;  and  then  a  bedstead,  as  soon  as  she  has 
sewed  the  sheets  and  cases  for  pillows ;  and  then  a  large 
doll  to  dress,  as  soon  as  she  has  made  the  under-garments ; 
and  thus  go  on  till  the  whole  contents  of  the  baby-house  are 
earned  by  the  needle  and  skill  of  its  little  owner.  Thus  the 
task  of  learning  to  sew  will  become  a  pleasure ;  and  every 
new  toy  will  be  earned  by  useful  exertion.  A  little  girl 
can  be  taught,  by  the  aid  of  patterns  prepared  for  the  pur 
pose,  to  cut  and  fit  all  articles  necessary  for  her  doll.  She 
can  also  be  provided  with  a  little  wash-tub  and  irons,  and 
thus  keep  in  proper  order  a  complete  miniature  domestic 
establishment. 

Besides  these  recreations,  there  are  the  enjoyments  se 
cured  in  walking,  riding,  visiting,  and  many  other  employ 
ments  which  need  not  be  recounted.  Children,  if  trained  to 
be  healthful  and  industrious,  will  never  fail  to  discover  re 
sources  of  amusement;  while  their  guardians  should  lend 
their  aid  to  guide  and  restrain  them  from  excess. 


DOMESTIC   AMUSEMENTS   AND   SOCIAL   DUTIES.  451 

There  is  need  of  a  very  great  change  of  opinion  and  prac 
tice  in  this  nation,  in  regard  to  the  subject  of  social  and  do 
mestic  duties.  Many  sensible  .and  conscientious  men  spend 
all  their  time  abroad  in  business,  except  perhaps  an  hour  or 
so  at  night,  when  they  are  so  fatigued  as  to  be  unfitted  for 
any  social  or  intellectual  enjoyment.  And  some  of  the  most 
conscientious  men  in  the  country  will  add  to  their  profes 
sional  business  public  or  benevolent  enterprises,  which  de 
mand  >time,  effort,  and  money ;  and  then  excuse  themselves 
for  neglecting  all  care  of  their  children,  and  efforts  for  their 
own  intellectual  improvement,  or  for  the  improvement  of 
their  families,  by  the  plea  that  they  have  no  time  for  it. 

All  this  arises  from  the  want  of  correct  notions  of  the 
binding  obligation  of  our  social  and  domestic  duties.  The 
main  object  of  life  is  not  to  secure  the  various  gratifications 
of  appetite  or  taste,  but  to  form  such  a  character,  for  our 
selves  and  others,  as  will  secure  the  greatest  amount  of  pres 
ent  and  future  happiness.  It  is  of  far  more  consequence, 
then,  that  parents  should  be  intelligent,  social,  affectionate, 
and  agreeable  at  home  and  to  their  friends,  than  that  they 
should  earn  money  enough  to  live  in  a  large  house  and  have 
handsome  furniture.  It  is  far  more  needful  for  children  that 
a  father  should  attend  to  the  formation  of  their  character 
and  habits,  and  aid  in  developing  their  social,  intellectual, 
and  moral  nature,  than  it  is  that  he  should  earn  money  to 
furnish  them  with  handsome  clothes  and  a  variety  of  tempt 
ing  food. 

It  will  be  wise  for  those  parents  who  find  little  time  to 
attend  to  their  children,  or  to  seek  amusement  and  enjoy 
ment  in  the  domestic  and  social  circle,  because  their  time  is 
so  much  occupied  with  public  cares  or 'benevolent  objects, 
to  inquire  whether  their  first  duty  is  not  to  train  up  their 
own  families  to  be  useful  members  of  society.  A  man  who 
neglects  the  mind  and  morals  of  his  children  to  take  care  of 
the  public,  is  in  great  danger  of  coming  under  a  similar  con 
demnation  to  that  of  him  who,  neglecting  to  provide  for  his 
own  household,  has  "  denied  the  faith,  and  is  worse  than  an 
infidel." 

There  are  husbands  and  fathers  who  conscientiously  sub- 


452  THE    HOUSEKEEPER    AND    HEALTHKEEPER. 

tract  time  from  their  business  to  spend  at  home,  in  reading 
with  their  wives  and  children,  and  in  domestic  amusements 
which  at  once  refresh  and  improve.  The  children  of  sucli 
parents  will  grow  up  with  a  love  of  home  and  kindred  which 
will  be  the  greatest  safeguard  against  future  temptations, 
as  well  as  the  purest  source  of  earthly  enjoyment. 

There  are  families,  also,  who  make  it  a  definite  object  to 
keep  up  family  attachments  after  the  children  are  scattered 
abroad,  and  in  some  cases  secure  the  means  for  doing  this 
by  saving  money  which  would  otherwise  have  been  spent 
for  superfluities  of  food  or  dress.  Some  families  have  adopt 
ed,  for  this  end,  a  practice  which,  if  widely  imitated,  would 
be  productive  of  much  enjoyment.  The  method  is  this :  On 
the  first  day  of  each  month,  some  member  of  the  family,  at 
each  extreme  point  of  dispersion,  takes  a  folio  sheet,  and  fills 
a  part  of  a  page.  This  is  sealed  and  mailed  to  the  next 
family,  who  read  it,  add  another  contribution,  and  then  mail 
it  to  the  next.  Thus  the  family  circular,  once  a  month,  goes 
from  each  extreme  to  all  the  members  of  a  widely-dispersed 
family,  and  each  member  becomes  a  sharer  in  the  joys,  sor 
rows,  plans,  and  pursuits  of  all -the  rest.  At  the  same  time, 
frequent  family  meetings  are  sought;  and  the  expense  thus 
incurred  is  cheerfully  met  by  retrenchments  in  other  direc 
tions.  The  sacrifice  of  some  unnecessary  physical  indul 
gence  will  often  purchase  many  social  and  domestic  enjoy 
ments,  a  thousand  times  more  elevating  and  delightful  than 
the  retrenched  luxury. 

There  is  no  social  duty  which  the  Supreme  Lawgiver 
more  strenuously  urges  than  hospitality  and  kindness  to 
strangers,  who  are  classed  with  the  widow  and  the  father 
less  as  the  special  objects  of  Divine  tenderness.  There  are 
some  reasons  why  this  duty  peculiarly  demands  attention 
from  the  American  people. 

Reverses  of  fortune,  in  this  land,  are  so  frequent  and  un 
expected,  and  the  habits  of  the  people  are  so  migratory,  that 
there  are  very  many  in  every  part  of  the  country  who,  hav 
ing  seen  all  their  temporal  plans  and  hopes  crushed,  are  now 
pining  among  strangers,  bereft  of  wonted  comforts,  without 
friends,  and  without  the  sympathy  and  society  so  needful 


DOMESTIC    AMUSEMENTS    AND    SOCIAL   DUTIES.  453 

to  wounded  spirits.  Such,  too  frequently,  sojourn  long  and 
lonely,  with  no  comforter  but  Him  who  "  knoweth  the  heart 
of  a  stranger." 

Whenever,  therefore,  new-comers  enter  a  community,  in 
quiry  should  immediately  be  made  as  to  whether  they  have 
friends  or  associates,  to  render  sympathy  and  kind  atten 
tions  ;  and,  when  there  is  any  need  for  it,  the  ministries  of 
kind  neighboiiiness  should  immediately  be  offered.  And  it 
should  be  remembered  that  the  first  days  of  a  stranger's  so 
journ  are  the  most  dreary,  and  that  civility  and  kindness 
are  doubled  in  value  by  being  offered  at  an  early  period. 

In  social  gatherings  the  claims  of  the  stranger  are  too  apt 
to  be  forgotten  ;  especially  in  cases  where  there  are  no  pe 
culiar  attractions  of  personal  appearance,  or  talents,  or  high 
standing.  Such  an  one  should  be  treated  with  attention,  be 
cause  he  is  a  stranger;  and  when  communities  learn  to  act 
more  from  principle,  and  less  from  selfish  impulse,  on  this 
subject,  the  sacred  claims  of  the  stranger  will  be  less  fre 
quently  forgotten. 

The  most  agreeable  hospitality  to  visitors  who  become 
immates  of  a  family,  is  that  which  puts  them  entirely  at 
ease.  This  can  never  be  the  case  where  the  guest  perceives 
that  the  order -of  family  arrangement  is  essentially  altered, 
and  that  time,  comfort,  and  convenience  are  sacrificed  for 
his  accommodation. 

Offering  the  best  to  visitors,  showing  a  polite  regard  to 
every  wish  expressed,  and  giving  precedence  to  them,  in  all  % 
matters  of  comfort  and  convenience,  can  be  easily  combined 
with  the  easy  freedom  which  makes  the  stranger  feel  as  if  at 
home;  and  this  is  the  perfection  of  hospitable  entertainment. 


454  THE    HOUSEKEEPER   AND   HEALTHKEEPEK. 

ft 


CHAPTER  XXXI. 

LAWS    OF    HEALTH    AND    HAPPINESS. 

IT  is  hoped  a  day  will  come  when  these  laws  of  God  will 
be  put  on  tablets  in  school-rooms  and  houses,  as  are  the  ten 
commandments  in  our  churches,  and  that  all  children  will  be 
trained  fully  to  understand  them,  and  then  to  commit  them 
to  memory. 

Laws  of  Health  for  the  Bones. 

Exercise  daily  in  pure  air,  because  it  nourishes  and  gives 
strength  to  the  bones.  Do  not  habitually  keep  the  spine 
out  of  its  natural  position,  either  when  sleeping  or  sitting, 
because  deformity  and  disease  are  thus  induced.  Never 
compress  the  chest  or  ribs,  because  it  diminishes  chest  breath 
ing,  and  thus  lessens  the  needful  amount  of  nourishing  oxy 
gen  ;  and  for  the  same  reason,  support  all  clothing  from  the 
shoulders,  because  any  pressure  on  the  hips  and  abdomen 
lessens  abdominal  breathing. 

Never  wear  high  heels,  because  it  tends  to  produce  inter 
nal  displacement,  to  distort  the  foot,  the  spine,  and  the  an 
kles,  causes  corns  and  bunions,  and  makes  a  graceful  walk 
impossible.  An  unfailing  cure  for  corns  and  bunions  is  once 
a  week  to  soak  the  foot  half  an  hour  in  four  quarts  of  quite 
warm  water,  in  which  is  dissolved  a  bit  of  soda  the  size  of 
a  large  walnut.  Three  or  four  times  will  relieve  and  prob 
ably  cure. 

Laws  of  Health  for  the  Muscles. 

Supply  pure  blood  and  healthful  food,  because  these  are 
indispensable  to  their  health  and  strength.  Exercise  all  the 
muscles,  so  as  to  secure  the  healthful  development  of  all,  and 
avoid  weakening  them  by  excessive  exercise.  Change  inact 
ive  habits  not  suddenly,  but  by  a  gradual  increase  of  exer- 


LAWS    OF    HEALTH   AND    HAPPINESS.  455 

else.  When  too  weak  to  exercise,  employ  an  operator  to  in 
crease  the  flow  of  blood  to  the  muscles  by  pressure  and  rub 
bing.  Never  compress  any  of  the  muscles  by  tight  clothing, 
because  it  diminishes  the  flow  of  blood  and  thus  of  nutri 
ment.  As  pure  air  and  light  cause  increase  of  strength,  let 
all  exercise  be  by  daylight.  Avoid  increase  of  exercise  when 
the  air  is  impure,  as  it  usually  is  in  night-gatherings. 

Laws  of  Health  for  the  Icings. 

It  is  proved  by  many  experiments  that  a  full-grown  person 
vitiates  a  hogshead  of  air  every  hour ;  therefore,  so  ventilate 
every  room  that  each  inmate  shall  have  the  needful  pure  air 
at  this  rate,  especially  by  night.  Take  care  so  to  dress,  to 
sit,  and  to  lie,  that  the  lungs  shall  not  be  compressed,  and 
thus  be  deprived  of  the  needful  nourishing  oxygen. 

Laws  of  Health  for  the  Digestive  Organs. 

Supply  every  part  of  the  body  with  its  peculiar  nutriment ; 
nitrogen  for  muscle,  phosphorus  for  brain  and  nerves,  carbon 
for  the  lungs,  and  silica,  iron,  etc.,  for  other  parts.  Let  the 
proportions  follow  the  example  given  in  wheat,  milk,  and 
eggs,  which  have  all  the  elements  needed  and  in  proper  pro 
portions.  According  to  this  rule,  use  unbolted  flour  rather 
than  superfine.  In  selecting  food,  have  reference  to  age,  cli 
mate,  and  state  of  the  health.  Meals  should  be  at  least  five 
hours  apart,  that  the  stomach  may  rest.  Do  not  eat  between 
meals,  as  it  mixes  partly  digested  food  with  the  new  supply, 
and  impedes  digestion.  Do  not  eat  too  much,  because  it  im 
pedes  digestion,  and  overtaxes,  and  thus  weakens,  the  organs 
that  must  throw  off  the  excess.  Eat  only  to  satisfy  hunger, 
and  not  to  qualify  the  palate  after  hunger  is  satisfied.  Do 
not  eat  a  great  variety,  because  digestion  is  easier  and  more 
perfect  with  but  few  articles.  Let  there  be  a  variety  which 
is  successive,  and  not  at  one  meal. 

Do  not  require  children  to  eat  what  they  do  not  love,  be 
cause  food  which  is  relished  is  better  digested  and  more 
healthful.  If  very  thirsty,  drink  water  abundantly  before 
eating,  but  sparingly  at  meals — only  one  tumbler  or  cup. 
Very  hot  food  or  drink  debilitates  the  nerves  of  the  teeth 


456       THE  HOUSEKEEPER  AND  HEALTHKEEPEK.   - 

and  stomach.  Very  cold  water,  or  ice,  after  a  full  meal,  in 
terferes  with  digestion. 

Avoid  stimulating  drinks,  or  use  them  very  weak.  A 
gradual  diminution  of  strength  will  modify  the  taste,  so  that 
a  weak  dilution  will  be  relished  as  much,  or  more,  than  a 
strong.  Drink  only  pure  water ;  filter  impure  water  through 
sand  and  powdered  charcoal.  Free  drinking  of  pure  cold 
water  between  meals  tends  to  purify  the  blood  and  strength 
en  the  nervous  system. 

All  the  yeast-powders  for  raising  bread  are  not  so  health^ 
ful  as  hop-yeast ;  and  those  recommended  by  Liebig  &  Hos- 
ford  do  not  restore  several  important  elements  lost  by  bolting. 

Laws  of  Health  for  the  Skin. 

Wash  the  whole  body  either  morning  or  night;  because 
its  capillaries  contain  more  blood  and  nerve  matter  than  all 
the  rest  of  the  body;  because  air  and  light  cleanse  and  nour 
ish  them ;  and  because  when  in  full  health  the  skin  throws 
off  more  than  half  the  refuse  of  the  body,  which,  if  not  thus 
expelled,  goes  to  the  lungs,  or  bowels,  or  kidneys  to  be  ex 
pelled,  often  causing  disease.  Bath-rooms  are  a  luxury ;  but 
a  wet  towel,  and  a  screen  for  privacy,  are  equally  useful. 
Chilling  the  skin  closes  its  pores,  causing  colds,  diarrho3a,  or 
catarrh.  Immediate  and  free  perspiration  is  the  safest  rem 
edy.  Rely  on  bathing,  exercise,  pure  air,  and  proper  food, 
rather  than  on  warm  clothing  and  warm  rooms.  But  per 
sons  weakened  by  age  or  nervous  debility  must  wear  more 
clothing  than  others,  and  bathe  in  a  warm  room,  or,  better, 
by  an  open  fire.  Any  diminution  of  clothing  should  be  made 
in  the  morning,  when  the  body  is  most  vigorous.  As  the 
body  radiates  its  heat  to  adjacent  cold  walls,  be  careful  to 
avoid  sitting  near  them,  except  when  well  protected.  Many 
take  colds  or  rheumatism  by  sitting  near  church  or  oth'er 
cold  walls.  Taking  air  and  sun  baths  tend  to  strengthen 
the  nerves,  and  thus  the  whole  body.  Avoid  a  continuous 
current  of  air  on  any  part  of  the  body,  as  the  withdrawal  of 
heat  causes  disease  in  the  part  thus  chilled. 

Expose  bed-clothing  and  garments  worn  next  the  skin  to 
fresh  air,  which  removes  the  exhalations  of  the  skin  that  oth- 


LAWS    OF    HEALTH    AND    HAPPINESS.  45*7 

erwise  would  be  re- absorbed.  Straw  and  hair  mattresses, 
and  cotton  comforters,  should  also  be  aired  occasionally. 
The  white  dust  thrown  out  by  beating  them  is  the  scales 
and  other  refuse  matter  from  the  skin. 

In  epidemics,  nourishing  food  and  cleansing  the  skin  less 
ens  danger. 

Laws  of  Health  for  the  Brain  and  Nerves. 

Healthful  food,  a  clean  skin,  and  daily  exercise  in  the  open 
air,  are  indispensable.  Take  seven  or  eight  hours  of  sleep 
by  night,  and  not  by  day;  and  when  taxed  by  great  care,  la 
bor,  or  sorrow,  sleep  as  much  as  you  can,  for  thus  the  brain 
and  nerves  recover  strength. 

Always  have  some  time  each  day  devoted  to  some  amuse 
ment,  and  this  out-of-doors  if  practicable.  Laughter  is  a 
very  healthful  exercise. 

Have  system  and  order  in  your  employments,  and  let 
there  be  variety,  so  that  no  one  set  of  nerves  be  wearied  and 
another  set  unemployed. 

Let  the  intellect  and  feelings  be  engaged  in  safe  and 
worthy  objects,  and  so  exercise  all  the  faculties  as  to  secure 
a  well-balanced  mind  in  a  healthful  body.  In  all  cases  of 
disease,  trust  more  to  obedience  to  these  rules  than  to  medi 
cines,  which  should  be  rarely  used. 

Laws  of  Health  for  the  Teeth,  Eyes,  and  Hair. 

Never  sleep  till  the  teeth  are  cleaned  with  pure  water,  a 
brush,  and  a  piece  of  thread  or  a  tooth-pick  to  remove  what 
lodges  between  the  teeth.  It  would  be  well  to  do  this  after 
each  meal.  Avoid  very  hot  food  as  causing  decayed  teeth. 
No  tooth-powder  is  needed  if  these  directions  are  obeyed. 

Accustom  the  eyes  gradually  to  as  much  light  as  they 
can  bear  without  pain.  Light  is  healthful,  especially  to  the 
eyes,  and  dark  rooms  make  weak  eyes.  If  the  eyes  are  weak 
from  excessive  use,  continue  to  use  them,  but  only  a  little  at 
a  time,  with  intervals  of  rest ;  for  eyes,  like  all  the  rest  of 
the  body,  grow  weak  by  disuse.  Always  shade  weak  eyes 
from  brilliant  lights,  especially  when  reading.  For  inflamed 
eyes  or  eyelids,  do  not  use  what  others  recommend,  but  con- 

90 


458       THE  HOUSEKEEPER  AND  HEALTHKEEPEE. 

suit  a  physician ;  as  a  remedy  for  one  may  be  injurious  for 
another  case.  Gentle  rubbing  around  and  over  the  eyes 
draws  the  blood  there,  and  tends  to  increase  strength.  Do 
it  only  for  two  minutes  at  a  time,  three  or  four  times  a  day. 
Bathing  the  eyes  in  cold  water  strengthens  their  nerves. 

Never  use  hair  mixtures  until  some  chemist  has  tested 
them  and  assures  you  there  is  no  lead  in  them.  Many  per 
sons  have  had  paralysis  and  other  evils  by  using  hair  mix 
tures  containing  lead  to  restore  the  color.  Brushing  and 
washing  the  skin  of  the  hair,  and  thus  bringing  the  blood  to 
nourish  its  roots,  is  a  safe  and  sure  method,  and  those  mix 
tures  that  seem  to  do  good  are  efficacious  chiefly  because 
the  directions  always  require  rubbing  and  cleansing  the  skin 
of  the  hair. 

Remember  that  these  laws  of  health  are  laws  of  God,  and 
that  when  you  disobey  them  you  sin  against  your  heavenly 
Father,  who  loves  you,  and  is  grieved  when  you  injure  your 
own  soul  and  body.  Therefore  pray  to  be  enabled  to  obey 
yourselves,  and  to  teach  these  his  laws  to  all  under  your 
care,  both  by  precept  and  example. 


COMFORT   FOE   A   DISCOURAGED   HOUSEKEEPER.          459 


CHAPTER  XXXII. 

COMFORT  FOR   A   DISCOURAGED   HOUSEKEEPER. 

THERE  is  no  doubt  of  the  fact,  that  American  housekeep 
ers  have  far  greater  trials  and  difficulties  to  meet  than  those 
of  any  other  nation.  And  it  js  probable  that  many  of  those 
who  may  read  over  the  methods  of  thrift  and  economy 
adopted  by  some  of  the  best  housekeepers  in  our  land,  and 
detailed  in  this  work,  will  with  a  sigh  exclaim,  that  it  is  im 
possible  for  them  even  to  attempt  any  such  plans. 

Others  may  be  stimulated  by  the  advice  and  examples 
presented,  and  may  start  off  with  much  hope  and  courage, 
to  carry  out  a  plan  of  great  excellence  and  appropriateness, 
and,  after  trying  a  while,  will  become  discouraged  by  the 
thousand  obstacles  in  their  way,  and  give  up  in  despair. 

A  still  greater  number  will  like  their  own  way  best,  and 
think  it  is  folly  to  attempt  to  change. 

For  those  who  wish  they  could  become  systematic,  neat, 
and  thorough  housekeepers,  and  would  like  to  follow  out 
successfully  the  suggestions  found  in  this  work,  and  for  those 
who  have  tried,  or  will  try,  and  find  themselves  baffled  and 
discouraged,  these  words  of  comfort  are  offered. 

Perhaps  you  find  yourself  encompassed  by  such  sort  of 
trials  as  these:  Your  house  is  inconvenient,  or  destitute  of 
those  facilities  for  doing  work  well  which  you  need,  and  you 
can  not  command  the  means  to  supply  these  deficiencies. 
Your  domestics  are  so  imperfectly  qualified  that  they  never 
can  do  any  thing  just  right,  unless  you  stand  by  and  attend 
to  every  thing  yourself,  and  you  can  not  be  present  in  par 
lor,  nursery,  and  kitchen  all  at  once.  Perhaps  you  are  fre 
quently  left  without  any  cook,  or  without  a  chamber-maid, 
and  sometimes  without  any  hands  but  your  own  to  do  the 
work,  and  there  is  constant  jostling  and  change  from  this 
cause.  And  perhaps  you  can  not  get  supplies,  either  from 


460      THE  HOUSEKEEPER  AND  HEALTHKEEPER. 

garden  or  market,  such  as  you  need,  and  all  your  calculations 
fail  in  that  direction. 

And  perhaps  your  children  are  sickly,  and  rob  you  of  rest 
by  night,  or  your  health  is  so  poor  that  you  feel  no  energy 
or  spirits  to  make  exertions.  And  perhaps  you  never  have 
had  any  training  in  domestic  affairs,  and  can  not  understand 
how  to  work  yourself,  nor  how  to  direct  others.  And  when 
you  go  for  aid  to  experienced  housekeepers,  or  cookery- 
books,  you  are  met  by  such  sort  of  directions  as  these: 
"Take  a  pinch  of  this,  and  a  little  of  that,  and  considerable 
of  the  other,  and  cook  them  till  they  are  done  about  right" 
And  when  you  can  not  succeed  in  following  such  indefinite 
instructions,  you  find  your  neighbors  and  husband  wonder 
ing  how  it  is  that,  when  you  have  one,  two,  or  three  domes 
tics,  there  should  be  so  much  difficulty  about  housekeeping, 
and  such  constant  trouble,  and  miscalculation,  and  mistake. 
And  then,  perhaps,  you  lose  your  patience  and  your  temper, 
and  blame  others,  and  others  blame  you,  and  so  every  thing 
seerns  to  be  in  a  snarl. 

Now  the  first  thing  to  be  said  for  your  comfort  is,  that 
you  really  have  great  trials  to  meet ;  trials  that  entitle  you 
to  pity  and  sympathy,  while  it  is  the  fault  of  others  more 
than  your  own  that  you  are  in  this  very  painful  and  diffi 
cult  situation.  You  have  been  as  cruelly  treated  as  the  Is 
raelites  were  by  Pharaoh,  when  he  demanded  bricks  without 
furnishing  the  means  to  make  them. 

You  are  like  a  young,  inexperienced  lad  who  is  required 
to  superintend  all  the  complicated  machinery  of  a  manufac 
tory  which  he  never  was  trained  to  understand,  and  on  pen 
alty  of  losing  reputation,  health,  and  all  he  values  most. 

Neither  your  parents,  teachers,  or  husband  have  trained 
you  for  the  place  you  fill,  nor  furnished  you  with  the  knowl 
edge  or  assistance  needed  to  enable  you  to  meet  all  the  com 
plicated  and  untried  duties  of  your  lot.  A  young  woman 
who  has  never  had  the  care  of  a  child,  never  done  house 
work,  never  learned  the  numberless  processes  that  are  indis 
pensable  to  keep  domestic  affairs  in  regular  order,  never 
done  any  thing  but  attend  to  books,  drawing,  and  music  at 
school,  and  visiting  and  company  after  she  left  school — such 


COMFORT   FOR   A   DISCOURAGED   HOUSEKEEPER.  461 

an  one  is  as  unprepared  to  take  charge  of  a  nursery,  kitchen, 
and  family  establishment,  as  she  is  to  take  charge  of  a  man- 
of-war.  And  the  chief  blame  rests  with  those  who  placed 
her  so  unprepared  in  such  trying  circumstances.  Therefore, 
you  have  a  right  to  feel  that  a  large  part  of  these  evils  are 
more  your  misfortune  than  your  fault,  and  that  they  entitle 
you  to  sympathy  rather  than  blame. 

The  next  word  of  comfort  is,  the  assurance  that  you  can 
do  every  one  of  your  duties,  and  do  them  well,  and  the  fol 
lowing  is  the  method  by  which  you  can  do  it.  In  the  first 
place,  make  up  your  mind  that  it  never  is  your  duty  to  do 
any  thing  more  than  you  can,  or  in  any  better  manner  than 
the  best  you  can.  And  whenever  you  have  done  the  best 
you  can,  you  have  done  well ;  and  it  is  all  that  man  should 
require,  and  certainly  all  that  your  heavenly  Father  does 
require. 

The  next  thing  is,  for  you  to  make  out  an  inventory  of  all 
the  things  that  need  to  be  done  in  your  whole  establish 
ment.  Then  calculate  what  things  you  find  you  can  not  do, 
and  strike  them  off  the  list,  as  what  are  not  among  your  du 
ties.  Of  those  that  remain,  select  a  certain  number  that  you 
think  you  can  do  exactly  as  they  need  to  be  done,  and  among 
these  be  sure  that  you  put  the  making  of  good  bread.  This 
every  housekeeper  can  do,  if  she  will  only  determine  to 
do  it. 

Make  a  selection  of  certain  things  that  you  will  persevere 
in  having  done  as  well  as  they  can  be  done,  and  let  these  be 
only  so  many  as  you  feel  sure  you  can  succeed  in  attempt 
ing.  Then  make  up  your  mind  that  all  the  rest  must  go 
along  as  they  do,  until  you  get  more  time,  strength,  and  ex 
perience,  to  increase  the  list  of  things  that  you  determine 
shall  always  be  well  done. 

By  this  course  you  will  have  the  comfort  of  feeling  that 
in  some  respects  you  are  as  good  a  housekeeper  as  you  can 
be,  while  there  will  be  a  cheering  progress  in  gaining  on  all 
that  portion  of  your  affairs  that  are  left  at  loose  ends.  You 
will  be  able  to  measure  a  gradual  advance,  and  be  encour 
aged  by  success.  Many  housekeepers  fail  entirely  by  ex 
pecting  to  do  every  thing  well  at  first,  when  neither  their 


462  THE    HOUSEKEEPER   AND    HEALTHKEEPER. 

knowledge  or  strength  is  adequate,  and  so  they  fail  every, 
where,  and  finally  give  up  in  despair. 

Are  you  not  only  a  housekeeper,  but  a  mother?  Oh,  sa 
cred  and  beautiful  name !  how  many  cares  and  responsibili 
ties  are  associated  with  it!  And  how  many  elevating  and 
sublime  anticipations  and  hopes  are  given  to  inspire  and  to 
cheer!  You  are  training  young  minds  whose  plastic  tex 
ture  will  receive  and  retain  every  impression  you  make  ;  who 
will  imitate  your  feelings,  tastes,  habits,  and  opinions ;  and 
who  will  transmit  what  they  receive  from  you  to  their  chil 
dren,  to  pass  again  to  the  next  generation,  and  then  to  the 
next,  until  a  whole  nation  may  possibly  receive  its  charac 
ter  and  destiny  from  your  hands !  No  imperial  queen  ever 
stood  in  a  more  sublime  and  responsible  position  than  you 
now  occupy  in  the  eye  of  Him  who  reads  the  end  from  the 
beginning,  and  who  is  appointing  all  the  trials  and  discipline 
of  your  lot,  not  for  purposes  which  are  visible  to  your  limit 
ed  ken,  but  in  view  of  all  the  consequences  that  are  to  result 
from  the  character  which  you  form,  and  are  to  transmit  to 
your  posterity ! 

And  you  who  never  are  to  bear  a  mother's  name,  but  must 
toil  for  the  children  of  others  with  little  earthly  honor  or  re 
ward,  remember  that  the  blessed  Lord  "  took  upon  himself 
the  form  of  a  servant;"  that  he  came  "not  to  be  ministered 
to,  but  to  minister ;"  that  those  who  voluntarily  take  the 
lowest  place  are  most  likely  to  stand  highest  at  last ;  that  all 
sincere  service  is  accepted  and  precious ;  and  that  our  labors 
in  this  life  are  to  bear  their  fruits  through  everlasting  ages. 

Remember  that  you  have  a  Father  in  heaven  who  sym 
pathizes  in  all  your  cares,  pities  your  griefs,  makes  allow 
ances  for  your  defects,  and  is  endeavoring  by  trials,  as  well 
as  by  blessings,  to  fit  you  for  the  right  fulfillment  of  your 
high  and  holy  calling. 

But  the  heaviest  care  and  sorrow  that  ever  oppress  a 
woman  who,  as  housekeeper,  has  the  control  of  children  and 
servants,  are  her  responsibilities  as  to  the  eternal  destiny  of 
those  guided  by  her  teachings  and  example.  Our  cruel  war 
took  thousands  of  our  noblest  youth  to  terrible  sufferings  in 
prisons  and  battle-fields,  and  to  a  torturing  death.  Multi- 


COMFORT   FOR   A   DISCOURAGED    HOUSEKEEPER.  463 

tudes  of  these  sacrificed  their  all  to  save  their  country  as 
really  as  did  our  Lord  when  he  suffered  for  the  whole  world. 
And  yet  many  of  these  martyred  heroes  gave  no  evidence  of 
that  change  which  their  bereaved  parents  were  trained  to 
believe  could  alone  save  their  beloved  ones  from  everlasting 
misery.  How  many  mothers  have  hid  in  silent  anguish  this 
never-healed  wound — this  crushing  sorrow  ! 

The  most  available  remedy  for  such  distress  is  much  that 
is  suggested  in  Chapters  XXV.  and  XXVIII. ;  and  the  fol 
lowing  queries  may  aid  in  obtaining  the  true  teachings  of 
the  Bible  on  these  momentous  questions : 

Are  the  definitions  given  in  those  chapters  of  the  words 
right,  righteous,  love,  faith,  and  repentance,  in  reference  to 
future  eternal  safety,  sustained  by  common  use  and  by  our 
dictionaries?  What  texts  illustrate  the  distinction  between 
right  as  to  motives,  or  intention  and  right  as  to  resulting  con 
sequences  ? 

What  texts  show  that  wrong  actions,.owing  to  mistaken 
opinions  as  to  what  is  right,  do  not  necessarily  destroy  evi 
dence  of  a  righteous  or  virtuous  character? 

What  texts  show  that  the  righteous  character  which  se 
cures  eternal  safety  consists,  not  chiefly  in  emotional  love  to 
God,  but  rather  in  a  controlling  principle  of  obedience  to  his 
will,  as  manifested  in  both  his  natural  and  revealed  laws? 

What  texts  show  that  at  some  future  period  (it  may  be 
millions  of  ages  hence)  there  will  be  a  final  separation  of  the 
righteous  and  the  wicked  ? 

Are  there  any  texts  which  show  that  in  the  intervening 
ages  there  will  be  no  improvement  of  character  for  those 
who  fail  in  this  life  ?  and  are  there  any  which  show  that  there 
may  be  for  some,  if  not  for  all  ? 

Are  there  any  texts  which  show  that  the  character  of  ev 
ery  human  being  is  fixed  at  death  ? 

Are  there  any  texts  which  show  that  some  of  mankind 
will  be  forever  sinful,  and  forever  separated  from  the  right 
eous  ? 

Are  there  any  texts  which  show  that  all  mankind  will 
finally  become  righteous,  and  thus  forever  happy  ? 

When  all  the  texts  in  the  Bible  on  these  questions  are  col- 


464  THE    HOUSEKEEPER   AND    HEALTHKEEPEB. 

lected  and  arranged,  when  applying  the  rules  of  interpreta 
tion,  these  considerations  are  to  be  noticed : 

1.  That  the  word  "Hades,"  in  many  cases,  is  translated 
"Hell,"  when  its  proper  translation  is  "  the  place  of  departed 
spirits."  The  story  of  Dives  and  Lazarus,  and  of  the  re 
pentant  thief,  can  be  properly  explained  only  by  ascertaining 
the  meaning  the  Jews  attached  to  the  words  Hades  and  Par 
adise  ;  for  Christ,  of  course,  expected  them  to  be  thus  under 
stood. 

Again,  the  meaning  of  many  texts  depends  on  the  subject 
before  the  mind  of  the  speaker.  Thus  when  Christ  replied 
to  the  question,"  Are  there  few  that  be  saved?"  did  he  refer 
to  all  beings  in  the  whole  universe,  or  to  the  present  world, 
and  to  that  present  time  when  "  the  righteous "  were  com 
paratively  a  small  portion  of  mankind  ? 

Again,  much  that  relates  to  the  spirit-world  can  not  be 
fully  taught  or  comprehended.  St.  Paul  says  that,  when 
caught  up  into  the  third  heaven,  he  saw  things  not  "  law 
ful"  to  utter,  or,  as  some  interpret  it,  "impossible"  to 
utter. 

Again,  the  results  thus  gained  from  the  Bible  should  be 
considered  in  connection  with  the  analogies  of  nature  and 
God's  providence  in  regard  to  the  continued  development  of 
mind  and  character,  which  in  this  life  has  so  short  and  im 
perfect  a  period,  and  in  most  cases  so  many  and  great  disad 
vantages. 

In  completing  such  an  investigation,  much  time  and  mental 
effort  may  be  required,  but  is  there  any  employment  of  time 
and  intellect  so  important  as  this  end  ? 


In  offering  these  suggestions,  the  author  may  refer  to  her 
own  extended  observation  of  the  results  of  religious  educa 
tional  training  in  the  family,  as  witnessed  in  the  diverse  sects 
with  which  she  has  mingled,  whether  Catholic,  Protestant, 
or  Jewish ;  for  she  counts  excellent  and  intelligent  friends  in 
all. 

She  finds  all  united  in  the  belief  of  a  future  life  in  which 


COMFORT   FOB   A   DISCOURAGED    HOUSEKEEPER.  465 

the  character  formed  in  this  life  controls  the  eternal  well- 
being;  so  that  those  who  are  trained  to  truth,  justice,  and 
mercy  will  be  forever  happier  than  those  who  grow  up  in  sin 
and  wickedness. 

She  finds  that  the  right  education  of  children  and  servants 
is  more  and  more  an  object  of  care  and  effort ;  and  that,  as 
the  consequence,  the  world  is  growing  better  rather  than 
worse. 

And  finally,  she  rejoices  in  the  increasingly  open  avenues 
to  useful  and  remunerating  occupations  for  women,  enabling 
them  to  establish  homes  df  their  own,  where,  if  not  as  the 
natural  mother,  yet  as  a  Christ-mother,  they  may  take  in 
neglected  ones,  and  train  future  mothers,  teachers,  and  mis 
sionaries  for  the  world. 

20* 


466  .     THE    HOUSEKEEPER    AND    IIEALTHKEEPER. 


NOTE    A. 

VIEWS  OF  MEDICAL  WRITERS 

THE  American  Woman's  Educational  Association  has  for  its  object 
11  the  establishment  of  institutions  having  endoived  departments  sup 
porting  ladies  of  superior  character  and  education  who  shall  add 
to  a  collegiate  course  both  scientific  and  practical  training,  in  all 
relating  to  the  distinctive  duties  of  woman  as  housekeeper,  wife, 
mother,  nurse  of  infants  and  the  sick,  trainer  of  servants,  and  chief 
religious  minister  of  the  family  state."  As  Secretary  of  this  Asso 
ciation,  the  author  requested  the  views  of  Mrs.  Dr.  Gleason,  of  the 
Elmira  Water-cure,  on  the  topics  that  follow.  This  lady,  as  wife, 
mother,  and  highly-educated  physician,  during  over  twenty  years  has 
had  patients  of  her  own  sex,  probably  counting  by  thousands,  and 
has  often,  by  request,  lectured  to  graduating  classes  in  the  Ingham 
University,  the  Elmira  College,  and  other  popular  institutions  for 
women.  The  following  are  extracts  from  her  reply : 

Treatment  of  Pelvic  Diseases. 

"The  pelvic  organs,  when  diseased,  all  have  so  many  symptoms  in  com 
mon,  that  it  requires  not  only  good  anatomical,  pathological,  and  physiologi 
cal  knowledge,  but  close  and  well-cultivated  diagnostic  powers  to  decide 
which  organ  is  diseased,  and  how  it  is  diseased.  For  example,  sometimes  a 
displacement  of  the  uterus  will  cause  a  sense  of  weight,  dragging,  and  throb 
bing,  accompanied  by  pain  in  the  back  and  in  front  of  the  hips.  But  in 
flammation,  ulceration,  and  induration  of  this  organ  will  produce  precisely 
the  same  results ;  and  sometimes  mere  nervous  debility  in  these  parts  will  in 
duce  these  symptoms,  especially  when  the  imagination  is  excited  in  reference 
to  the  subject.  It  also  is  often  the  case  that  extreme  prolapsus  occurs  in 
which  there  is  no  pain  at  all. 

"  So  also  disease  of  the  urinary  cyst  is  indicated  by  symptoms  precisely 
similar  to  those  which  mark  the  disease  of  the  adjacent  organ.  These  or 
gans  lying  in  close  proximity,  and  supplied  with  nerves  from  the  same  source, 
would  necessarily  sympathize,  and  show  disease  by  similar  symptoms.  Just 
as  in  the  toothache,  many  a  one  has  been  unable  to  point  out  the  diseased 
tooth.  How  much  more  difficulty  exists  in  a  case  where  most  women  are 
profoundly  ignorant  on  the  subject ! 

"  It  has  become  a  very  common  notion  that  when  any  local  displacement  of 


VIEWS  OF   MEDICAL    WKITEES.  467 

the  pelvic  organs  occurs,  a  woman  must  cease  to  use  her  arms,  cease  to  exer 
cise  vigorously,  and  keep  herself  on  the  bed  much  of  her  time.  All  which, 
in  most  cases,  is  exactly  the  three  things  which  she  ought  not  to  do.  And 
thus  it  is  that,  when  from  want  of  fresh  air  and  exercise,  and  from  the  many 
pernicious  practices  that  debilitate  the  female  constitution,  the  pelvic  organs 
indicate  debility,  and  these  nerves  begin  to  ache.  Immediately  a  harness  is 
put  on  for  local  support,  and  the  bed  becomes  the  constant  resort ;  and  thus 
the  muscular  debility  and  nervous  irritability  are  increased.  And  yet,  all  that 
is  needed  is  fresh  air,  exercise,  simple  diet,  and  proper  mental  occupation. 

"  In  this  condition,  perhaps,  resort  is  had  to  some  ignorant  or  inexperienced 
practitioner,  who  has  some  patent  supporter  to  sell,  or  who  has  some  secret 
and  wonderful  method  of  curing  such  diseases.  Then  commences,  in  many 
cases,  a  kind  of  local  treatment  most  trying  to  the  feelings,  which  is  but  sel* 
dom  required,  and  which,  in  a  majority  of  cases,  results  in  no  benefit. 

"Many  a  one  has  recited  to  me  the  mental  and  physical  suffering  she  has 
endured  for  months  in  such  a  course  of  treatment,  and  all  to  no  purpose.  A 
touching  case  of  this  kind  recently  occurred,  in  the  case  of  a  beautiful  young 
lady  who  was  a  listener  to  a  course  of  lectures  on  the  pelvis  and  its  diseases, 
given  by  me  to  the  graduating  class  of  a  female  seminary.  At  the  close  she 
came  to  me,  and,  with  tearful  eyes  and  a  quivering  lip,  said,  '  I  see  now  why 
all  I  have  suffered  in  body  and  mind  is  worse  than  useless.  I  see  now  that 
I  have  never  had  the  disease  for  which  I  have  been  treated.' 

"Woman's  trusting,  confiding  nature  is  beautiful;  but  oh,  how  much  it 
needs  to  be  protected  by  an  intelligence  on  such  subjects  that  will  enable  her 
properly  to  exercise  her  own  judgment !  And  surely,  in  such  cases,  above  all 
others,  a  woman  should  be  sure  that  her  medical  adviser  has  had  a  proper 
education,  and  possesses  a  well-established  moral  character. 

Effects  of  Imagination  in  Reference  to  these  Diseases. 

' '  Besides  the  evils  of  misunderstanding  and  mistreating  these  affections,  we 
have  a  host  of  evils  from  the  effects  of  imagination.  Multitudes  of  women, 
who  hear  terrific  accounts  of  the  nature  of  these  complaints,  and  of  the  treat 
ment  that  is  inevitable,  have  their  imagination  so  excited  that  aches  and  pains 
that  are  really  trifling  become  magnified  into  all  the  symptoms  of  the  dread 
ed  evil.  They  betake  themselves  to  bed,  become  more  and  more  nervous  as 
they  give  up  air,  exercise,  and  occupation,  and  thus  drag  out  a  useless  life, 
a  burden  to  themselves  and  to  their  families.  Again  and  again  I  have  had 
such  cases  brought  to  me,  where  for  years  they  could  not  leave  their  beds  or 
walk  at  all,  when  I  had  nothing  to  do  but  make  them  understand  their  own 
organism,  and  convince  them  that  they  needed  little  else  except  to  get  up  and 
go  to  work,  in  order  to  be  healthy  women.  It  is  such  cases  that  furnish  a 
large  portion  of  the  'wonderful  cures'  that  attract  patients  into  the  hands 
of  poorly-qualified  practitioners. 

"It  is  probable  that  thousands  of  women  who  are  suffering  from  pain  in 
the  back  and  pelvic  evils,  and  who  either  will  soon  be  invalids  or  imagine 
themselves  so,  could  be  relieved  entirely  by  obeying  these  directions  : 

' '  Wash  the  whole  person,  on  rising,  in  cool  water,  and,  if  nervous  or  de« 


468       THE  HOUSEKEEPER  AND  HEALTHKEEPEK. 

bilitated,  by  a  fire ;  dress  loosely,  and  let  all  the  weight  of  clothing  rest  on 
the  shoulders  ;  sleep  in  a  well-ventilated  room  ;  exercise  the  muscles  a  great 
deal,  especially  those  of  the  arms  and  trunk,  taking  care  to  lie  down  and  rest 
as  soon  as  fatigue  is  felt ;  eat  simple  food,  at  regular  hours ;  pursue  useful 
employments,  with  intervals  of  social  and  healthful  amusement;  sleep  enough, 
and  at  the  proper  hours ;  and  sit  often  in  the  sun. 

Peculiar  Instruction  needed  by  Young  Children. 

"  Through  information  gained  from  my  husband,  from  other  physicians, 
from  teachers,  from  medical  writers,  and  from  the  reports  of  insane  hospitals, 
it  has  become  clear  to  my  mind  that  there  are  secret  and  terrific  causes  prey 
ing  extensively  upon  the  health  and  nervous  energy  of  childhood  and  youth 
of  both  sexes  such  as  did  not  formerly  exist,  and  such  as  demand  new  efforts 
to  eradicate  and  prevent. 

"Parents  and  teachers  all  over  the  land  need  to  be  made  aware  that  a  se 
cret  vice  is  becoming  frequent  among  children  of  both  sexes  that  is  taught 
by  servants  and  communicated  by  children  at  school.  Indeed,  it  may  result 
from  accident  or  disease,  with  an  innocent  unconsciousness  of  the  evil  done, 
on  the  part  of  the  child,  while  the  practice  may  thus  ignorantly  be  perpetu 
ated  to  maturity.  This  practice  leads  to  diseases  of  the  most  horrible  de 
scription,  to  mania,  and  to  fatuity.  Death  and  the  mad-house  are  the  last 
resort  of  these  most  miserable  victims. 

-  "  To  protect  childhood  and  youth  from  this,  it  is  not  only  needful  to  culti 
vate  purity  of  mind  and  personal  modesty,  but  to  teach  them  while  quite 
young  that  any  fingering  of  the  parts  referred  to  involves  terrible  penalties. 
No  such  explicit  information  should  be  given  as  would  tempt  the  incautious 
curiosity  of  childhood,  but  the  child  should  be  impressed  Avith  a  sense  of  guilt 
and  awful  punishment  as  connected  with  any  thing  of  this  kind,  that  would 
instantly  recur  to  mind,  if  led  by  accident  or  instruction  to  this  vice. 

"In  regard  to  those  who  have  already  become  victims,  to  a  greater  or  less 
degree,  to  this  vice,  one  caution  is  very  important.  Medical  writers  and  oth 
ers  who  have  attempted  to  guard  the  young  in  this  direction  have  painted 
not  only  the  danger  but  the  wickedness  of  this  practice  in  such  strong  colors 
that,  when  a  young  person  first  discovers  the  nature  of  a  practice  that  has 
been  indulged  with  little  conception  of  the  danger  or  wrong,  overaction  on 
the  fears  and  the  conscience  is  not  unfrequently  the  result.  Such  horror  and 
despair  sometimes  ensue  as  almost  paralyze  any  effort  on  the  part  of  medical 
advisers  to  remedy  the  evil. 

"In  all  such  cases,  it  is  safest  and  best  to  assume  that  the  sin  is  one  of  igno 
rance,  and  that  the  cure  is  almost  certain,  if  the  directions  given  are  strictly 
obeyed.  Unstimulating  diet,  a  great  deal  of  exercise  in  the  open  air,  daily 
ablution  of  the  whole  person,  control  of  the  imagination,  and  occupation  of 
the  mind  in  useful  pursuits,  will  usually  remedy  the  evil,  after  its  nature  is  un 
derstood." 

[A  lady,  after  reading  the  above,  stated  that  within  the  last  year  a  little 
boy  under  her  care,  of  very  delicate  mind  and  susceptible  temperament,  was 
sent  to  the  country  to  a  private  boarding-school,  under  the  care  of  a  most  ex- 

- 


VIEWS   OF  MEDICAL  WRITERS.  469 

cellent  gentleman  and  his  wife,  who  were  eminently  faithful,  so  far  as  they 
knew  how  to  be.  The  child  staid  only  six  weeks,  and  returned  sick,  de 
pressed,  and  with  a  burden  on  his  mind  that  could  not  be  discovered.  After 
learning  that  he  would  not  be  sent  back,  he  revealed  the  shocking  story,  and 
also  the  fact  that  the  boys  had  threatened  to  kill  him  if  he  ever  told  any  one. 
Another  lady,  after  reading  this  article,  related  a  similar  story  of  a  large 
and  highly  respected  boarding  -  school  for  boys,  and  gave  several  mournful 
incidents  to  show  the  effects  of  such  evils  on  the  health  of  the  pupils.  Par 
ents  whose  young  sons  are  at  boarding-school  can  not  be  too  much  alarmed 
on  this  subject.] 

Instructions  at  a  more  Mature  Age. 

"You  wish  my  views  and  experience  in  reference  to  instructions  that 
should  be  communicated  to  the  young,  on  such  topics,  at  a  more  mature  age. 

"  The  terrible  effects  I  have  seen  from  simple  ignorance,  both  on  individual 
and  domestic  happiness,  convince  me  that  a  great  work  is  to  be  attempted  in 
this  direction.  More  than  half  the  cases  of  extreme  suffering  which  have 
come  under  my  care  could  have  been  saved,  had  the  course  that  is  aimed  at 
by  you  and  your  associates  have  been  secured  by  them.  I  have  been  called 
repeatedly  to  lecture  to  young  ladies,near  the  close  of  a  school  education,  on 
subjects  so  important  to  their  future  health  and  happiness,  and  I  never  found 
the  least  difficulty,  either  on  their  part  or  my  own. 

"  When  the  proper  discriminations  are  made  between  true  delicacy  and 
propriety,  and  a  fastidious  and  mawkish  imitation  of  them,  there  is  no  diffi 
culty  in  making  them  understood  and  appreciated.  I  have  found,  on  such 
occasions,  if  a  person  was  present  known  to  be  wanting  in  purity  and  delica 
cy,  it  was  such  only  who  made  very  offensive  protestations  against  the  course 
pursued  in  such  instructions. 

"  In  reference  to  social  as  well  as  secret  vices  of  this  description,  it  seems  to 
me  the  protection  of  ignorance  should  be  preserved  as  long  as  possible,  and 
yet  so  that,  when  such  knowledge  dawns,  there  shall  immediately  recur  the 
needful  impression  of  danger  and  sin.  These  duties  belong  especially  to  par 
ents  and  teachers ;  and  the  circulation  of  books  and  papers  with  the  gross 
and  pernicious  information  that  many  have  recommended  and  practiced  in 
volves,  as  it  seems  to  me,  most  hazardous  results. 

"The  implanted  principles  which  establish  the  family  state  are  connected 
with  the  highest  rewards  when  rightly  regulated,  and  with  most  dreadful  pen 
alties  when  perverted  or  abused.  And  the  prosperity  of  individuals,  of  fam 
ilies,  and  of  nations,  for  this  life  and  the  life  to  come,  depends  more  on  the 
proper  control  and  regulation  of  these  principles  than  on  any  other  social  or 
moral  duty. 

"And  yet  there  is  no  point  of  morals  and  religion  so  widely  abused  and 
so  fruitful  of  misery  and  sin  as  much  that  is  connected  with  these  principles. 
Instead  of  being  regulated  by  correct  knowledge  and  well-formed  habits  of 
thought  and  action,  all  seems  left  to  the  mistakes  of  ignorance  or  the  control 
of  worldly  fashion. 

"  One  cause  of  this  state  of  things  is  want  of  consistent  rules  and  customs 


470  THE    HOUSEKEEPER   ATXD    HEALTHKEEPER. 

as  to  what  constitutes  true  modesty.  These  are  all  dependent  on  a  general 
principle  of  physiology  either  rarely  recognized  or  inconsistently  regarded. 
The  principle  is  this : 

"When  the  mind  directs  thought  and  volition  toward  any  organ  of  the 
body  the  blood  and  nervous  fluid  tend  to  that  organ.  Thus,  when  the  brain  is 
used,  or  the  eye,  or  the  hand,  the  nervous  fluid  and  blood  tend  to  the  organ 
to  stimulate  its  action.  If  this  stimulation  is  too  frequent,  or  too  long  con 
tinued,  or  produced  by  unnatural  methods,  then  debility  or  disease  are  the 
result.  The  capillaries  of  the  misused  organ  become  engorged,  producing 
temporary  or  chronic  inflammation  or  congestion. 

"The  same  is  true  of  those  organs  consecrated  to  marriage.  Excess  or 
unnatural  abuse  causes  an  engorgement  of  the  capillaries,  and  then  a  resulting 
increase  of  excitement,  and  to  a  degree  that  sometimes  baffles  all  efforts  at 
self-control. 

"It  is  owing  to  this  physiological  principle  that  the  rules  of  personal 
modesty,  of  decorum,  and  of  propriety  in  social  intercourse  have  been  estab 
lished. 

"  On  the  principle  above  stated  these  sensibilities  demand  the  control  of  the 
thoughts.  For  this  reason  it  is  that  certain  topics  which  lead  to  such  thoughts 
are  excluded  from  general  conversation,  or,  if  they  are  alluded  to,  are  veiled 
in  expressions  that  children  do  not  understand.  It  is  for  this  cause  that 
novels,  poetry,  arid  pictures  which  direct  the  imagination  to  such  topics  are 
deemed  objectionable,  especially  for  the  young. 

"It  is  owing  to  this  physiological  fact  that  Jesus  Christ  declares  that  the 
guilt  of  adultery  commences  in  the  indulgence  of  the  thoughts. 

"  Marriage  is  not  allowable  until  there  has  been  due  instruction  and  a  habit 
formed  of  regulating  these  sensibilities  by  rules  of  modesty,  decency,  and  pro 
priety,  and  also  knowledge  imparted  as  to  the  dangers  consequent  on  neglect 
ing  these  rules.  And  here  is  the  place  where  the  customs  and  practices  of 
society  are  most  inconsistent,  false,  and  destructive  to  health  and  morals. 
For  in  one  direction  there  is  excessive  and  dangerous  laxness,  and  in  another 
false  and  dangerous  strictness  and  fastidiousness. 

"The  rule  to  guide  is  this,  that  whenever  health,  life,  or  duty  demand  it, 
all  connected  with  these  topics  should  be  spoken  of  and  done  without  restraint 
or  embarrassment ;  but  when  there  are  no  such  demands,  they  are  to  be  ex 
cluded.  Thus  all  these  topics  are  spoken  of  plainly  in  the  Bible  and  read  in 
public  worship,  and  also  in  medical,  surgical,  and  hospital  practice ;  and  it  is 
deemed  false  modesty  and  false  delicacy  to  express  opposition  or  disapproval. 
But  when  there  are  no  such  demands  to  serve  health  or  life,  or  to  protect 
from  future  dangers,  conversation,  poetry,  jokes,  or  coarse  expressions  on 
such  topics  are  vulgar,  indecent,  and  sinful. 

"Direct  violation  of  these  rules  are  now  pervading  not  only  our  popular 
amusements,  our  poetry,  and  novels,  but  extensively  the  weekly  and  daily 
press  is  every  day  drawing  attention  to  topics  dangerous  and  forbidden  ex 
cept  for  necessary  instruction  and  warning.  The  Bible  as  read  in  families 
and  churches  comes  with  solemn  simplicity  as  instruction  from  God,  and 
sins  of  all  kinds  are  made  known  for  warning  and  instruction.  Very  differ- 


.VIEWS    OF    MEDICAL   WRITERS.  471 

ent  in  style  and  influence  are  the  details  of  vices  and  crimes  presented  daily 
in  newspapers,  magazines,  poetry,  and  novels. 

"It  would  seem  as  if  the  Prince  of  Darkness  had  sent  forth  his  minions 
to  hide  all  that  knowledge  that  would  save  from  sin  and  suffering,  and  to 
expose  all  that  tempts  to  danger  and  sin. 

"In  addition  to  the  dangers  of  our  popular  literature,  there  is  a  wide-spread 
assumption  that  such  is  the  constitution  of  man,  that  the  unsullied  purity  of 
thought  and  conduct  demanded  of  the  weaker  sex  is  not  to  be  expected  or 
scarcely  required  of  the  stronger.  This  pernicious  opinion  is  not  unfrequent- 
ly  implied  in  medical  writers,  especially  those  residing  in  the  centres  of  Euro 
pean  licentiousness. 

"Therefore  it  is  very  important  for  parents  to  know,  in  the  first  place, 
that  constitutional  diversities  exist,  involving  more  temptations  to  some  than 
to  others ;  and  in  the  next  place,  that  every  child  is  so  organized,  that  strict 
obedience  to  the  laws  of  health,  knowledge  of  danger  from  uncontrolled 
thoughts,  useful  occupation,  and  suitable  moral  and  religious  training,  will  se 
cure  the  regulation  of  ordinary  temptations,  and  self-control  under  extraordi 
nary  ones.  Where  in  maturity  this  has  not  been  the  case,  it  has  been  owing 
to  excess  either  in  forbidden  or  in  legal  indulgence. 

"There  is  nothing  more  difficult  than  to  change  customs  and  prejudices, 
especially  in  matters  of  delicacy  and  propriety.  And  it  is  woman  more  than 
man  who  has  controlling  influence  in  these  respects.  Whatever  the  cultivated 
and  conscientious  women  of  our  country  decide  ought  to  be  done,  and  will 
use  their  influence  to  have  done,  will  surely  be  accomplished. 

"The  evils  here  indicated  can  never  be  appreciated  until  mothers  and 
teachers  gain  that  knowledge  of  the  construction  of  the  body  and  the  dangers 
connected  with  the  duties  of  the  family  state,  which  now  is  confined  to  the 
medical  profession,  while  physicians,  by  the  false  customs  and  false  modesty 
of  women,  are  constrained  to  a  dangerous  reticence. 

"I  believe  that  the  method  proposed  by  your  Association,  of  securing  by 
endowments  well-qualified  ladies  whose  official  duty  it  shall  be  to  train  the 
young  to  be  healthy,  and  to  communicate  all  the  knowledge  that  will  fit 
them  to  fulfill  healthfully  and  happily  all  their  future  duties  and  relations, 
will,  so  far  as  it  is  carried  out,  effectually  remedy  the  evils,  and  secure  the 
benefits  designed. 

"Oh,  that  all  parents  and  teachers  who  are  to  train  the  next  generation 
could  be  made  to  understand  these  intimations,  and  save  their  daughters  from 
the  abounding  anguish  which  has  come  upon  such  multitudes  of  those  now 
upon  the  stage !  Very  truly  yours,  R.  B.  GLEASON.  " 

These  views  of  Mrs.  Dr.  Gleason  are  in  accordance  with  those  of 
the  most  influential,  learned,  and  benevolent  medical  men. 

Dr.  George  T.  Elliott,  late  President  of  the  New  York  County  Medical 
Society,  says  of  muscular  exercise  (or,  as  Mrs.  Gleason  would  say,  "getting 
up  and  going  to  work") :  "If  this  were  properly  carried  out,  the  local  treat 
ment  now  so  much  in  vogue,  and  the  ever- ready  resort  to  the  speculum, 
might  commonly  be  dispensed  with." 


472  VIEWS    OF    MEDICAL   WRITERS. 

Dr.  Thomas  suggests  similar  views  in  an  address  before  the  Medical  Soci 
ety  of  New  York  County,  in  which  he  speaks  of  "the  wonderful  improve 
ment  exerted  on  cases  which  have  long  resisted  local  means,  by  sea-bathing, 
or  a  few  months  passed  in  the  country.  He  also  says :  "  The  fact  is  notori 
ous  that  the  local  treatment  of  these  diseases  is  not  as  successful  as  we  could 
wish ;"  and  of  uterine  injections  he  says :  "My  impression  is,  they  have  done, 
and  are  going  to  do,  a  great  deal  of  harm.  I  see  no  necessity  for  them.'" 

Dr.  Peasely,  of  New  York  City,  says:  "Medical  applications  to  the  uterus 
are  often  used  in  conditions  not  justifying  them." 

The  senior  editor  of  the  Pacific  Medical  Journal  says  :  "  It  is  hoped  that 
the  fashion  of  women  having  recourse  to  local  treatment  has  passed  to  its  cul 
mination.  The  highest  authorities  have  taken  the  back  course,  and  condemn 
their  own  uterine  surgery  in  some  respects." 

The  editor  of  the  Medical  Record,  of  New  York  City,  says :  "  In  a  major 
ity  of  cases  the  speculum  is  used  only  because  it  is  the  fashion.  The  natural 
tendency  of  this  is  certainly  demoralizing." 

Dr.  George  H.  Taylor,  author  of  an  original  work  on  diseases  of  women, 
says :  "A  large  portion  of  the  women  treated  by  me  for  pelvic  disease  would, 
in  certain  stages,  be  cured  by  loose  dresses  supported  from  the  shoulders,  do 
mestic  exercise,  and  proper  diet.  And  the  Movement  Cure,  to  a  great  ex 
tent,  consists  of  exercises  that  would  in  many  cases  be  as  successful,  and  more 
useful,  if  performed  in  domestic  labor.  Moreover,  in  my  experience,  not 
more  than  one  case  in  twenty  of  cures  by  movements  requires  either  local 
examination  or  local  treatment.  A  large  portion  of  my  patients  could,  by 
obeying  my  directions,  cure  themselves  at  home." 

Most  medical  men  now  agree  that  the  modes  of  dress,  and  the  excess 
ive  mental  taxation  of  schools,  unaccompanied  by  the  healthful  do 
mestic  labor  of  former  days,  largely  account  for  the  prevalence  of  dis 
eases  among  young  girls  which  formerly  were  confined  to  married 
women,  and  also  for  the  alarming  increase  of  such  diseases. 


INDEX. 


ACCIDENTS  and  antidotes,  3C6. 

Acids,  how  to  be  kept,  108. 

Address  of  the  author  to  readers,  15. 

Aged,  care  of  the,  301. 

Air-cells,  number  in  human  lungs,  153. 

Alcoholic  drinks,  100;  the  microscope, 228. 

Alcoholic  poisoning,  antidote  for,  80S. 

Almond  and  cocoa-nut  cake,  86. 

Amusements  and  social  duties,  440,  et  seq. 

Angry  tones  avoidable,  277. 

Antidotes  for  some  poisons,  3G7. 

Apple  and  bread  dumplings,  79. 

Apple-bread,  68. 

Apple-custard,  68. 

A  pple-omelet,  to  make  an,  63. 

Apple-pie,  76. 

Apple-sauce,  56. 

Apple-tarts,  spiced,  81. 

Apple-t'  ees,  to  preserve  from  insects,  360. 

Apple-ice,  97. 

Apple-jelly,  98. 

Apple  lemon-pudding,  97. 

Apple-snow,  98. 

Apples,  to  preserve,  92. 

Apportionment  of  time,  proper,  283. 

Arrow-root,  how  purchased  and  kept,  105. 

Arsenic,  antidote  for,  368. 

Asparagus,  how  to  cook,  63 ;  how  dished, 

111. 

Associated  charities,  a  system  of,  387. 
Attic  story  of  a  house,  plan  for,  144. 

Bacon,  the  fat  of  good,  21. 

Baked  fish,  59. 

Baked  meats.    See  Roasts,  46. 

Basement,  plan  for  a,  147. 

Basket- ware  for  kitchen,  347. 

Baskets  for  flowers,  196 ;  and  fruits,  333. 

Bath,  use  and  misuse  of  the,  240* 

Baudeloque,  M.,  on  foul  air,  158. 

Beautifying  a  home,  192,  et  seq. 

Beds,  arranging,  341. 

Beef,  selection  of,  18 ;  different  cuts  of,  19 ; 


economy  in  purchase  of,  19;  stew,  30; 
soups,  37 ;  hash,  40 ;  •  boiled,  43 ;  roast, 
46 ;  pot-pie  of,  47 ;  pie  of  cold,  48 ;  friz 
zled,  51. 

Beef-tea,  102. 

Beefs-gall,  to  keep,  116. 

Beefsteak,  broiled,  50. 

Bees,  care  of,  312. 

Beets,  how  to  cook,  61. 

Biliousness,  cause  of,  217. 

Bill  of  fare  four  weeks  ahead,  125. 

Bird'snest  pudding,  78. 

Biscuits — soda,  yeast,  potato,  69 ;  of  sour 
milk  and  flour,  71. 

Blackberry  jam,  93. 

Blanc-mange,  98 ;  of  wheat  flour,  97. 

Bleeding  from  the  lungs,  throat,  etc.,  369. 

Blood,  the  human,  150,  et  seq. 

Body,  composition  of  the  human,  214. 

Boiled  fish,  59. 

Boiled  meats— to  cook  tough  beef,  ham, 
beef,  fowls,  43 ;  a  leg  or  shoulder  of 
veal,  mutton,  or  lamb,  calfs  liver  and 
sweet-breads,  kidneys,  pillau,  smoked 
tongues,  corned  beef,  44  ;  partridges  or 
pigeons,  ducks,  turkeys,  45. 

Bologna  sausages,  to  make,  26. 

Bones,  composition  of,  243 ;  laws  of  health 
for  the,  454. 

Borax,  for  washing,  112. 

Brain  and  nerves,  203. 

Brain,  laws  of  health  for  the,  457. 

Brandy  peaches,  91. 

Bread,  remarks  regarding  family,  64;  fine 
flour,  66 ;  middlings,  or  unbolted  flour, 
raised  with  water  only,  67 ;  rye  and  In 
dian,  third,  rye,  oat-meal,  pumpkin  and 
apple,  corn-meal,  68 ;  sweet  rolls  of  corn- 
meal,  soda  biscuit,  yeast  biscuit,  potato 
biscuit,  buns,  69 ;  how  to  keep,  108. 

Bread  and  apple  dumplings,  79. 

Bread  and  fruit  pudding,  77. 

Bread  omelet,  to  make,  63. 


474 


INDEX. 


Bread-crumbs  and  meat  hash,  40. 

Bread  pudding,  stale,  78 ;  for  invalids,  81. 

Breakfast  dishes,  70-73. 

Breakfast-rooms,  care  of,  335. 

Breathing,  the  action  in,  245. 

Breeding  of  animals,  307. 

Brewer,  Professor,  of  Yale  College,  on 

ventilation,  169. 

Brine  or  pickle  for  beef,  pork,  etc.,  25. 
Broccoli,  to  pickle,  55. 
Broiled  fish,  59. 
Broiled  mutton  or  lamb  chops,  beefsteak, 

fresh  pork,  ham,  sweet-breads, veal,  pork 

relish,  50. 

Broiled  oysters,  58. 
Bruises,  remedies  for,  36G. 
Brulure,  or  fire-blight,  300. 
Buckwheat,  how  produced  and  kept,  105. 
Buckwheat  cakes,  73. 
Budding  and  grafting,  353. 
Buns,  to  make,  69. 
Burns,  remedies  for,  366. 
Butler,  Fanny  Kemble,  on  theatre-going, 

444. 

Butter,  to  keep,  106 ;  in  hot  weather,  123. 
Butternut  catsup,  56. 

Cabbage,  fine,  pickled,  54. 

Cabbage  and  cauliflower,  to  cook,  62. 

Cake,  general  directions  for  making,  85 ; 
one,  two,  three,  four  cake ;  chocolate, 
jelly,  orange,  almond,  and  cocoa-nut,  86; 
pound-cake,  plain-cake,  fruit,  huckle 
berry,  gold  and  silver,  rich  sponge-cake, 
87;  plain  sponge -cake,  gingerbread, 
fried  cakes,  cookies,  etc.,  88 ;  plain  loaf- 
cake,  rich  loaf-cake,  dough-cake,  icing 
for  cake,  89 ;  how  to  keep,  108. 

Calfs-foot,  to  cleanse,  23 ;  jelly,  44, 92 ;  to 
cook,  44. 

Calf's  head  and  feet,  to  cleanse,  23 ;  soup, 
38  ;  to  cook,  48. 

Calf  s  liver  and  sweet-breads,  to  cook,  44. 

Candied  fruits,  99. 

Candles,  to  make,  328. 

Canker-worm,  to  check,  360. 

Canned  fruits,  91. 

Capers,  sauce  of,  mock,  57. 

Capitol,  ventilation  and  warming  of  the, 
165. 

Carbonaceous  food,  217. 

Carbonic  acid,  153. 

Card-playing  as  an  amusement,  444. 

Care  of  meats,  18,  22 ;  of  the  aged,  301 ; 


of  domestic  animals,  305 ;  of  the  sick, 
313;  of  servants,  424. 

Carpets,  selection  of,  330 ;  cutting  and  fit 
ting,  330. 

Carrots,  how  to  cook,  61. 

Carving,  directions  for,  338. 

Castle-building,  296.- 

Catholic  priests,  care  for  servants,  438. 

Catsup,  walnut  or  butternut,  56 ;  tomato, 
57. 

Cauliflower,  to  pickle,  55 ;  to  cook,  62. 

Celery,  to  prepare,  62. 

Cell-life,  200  ;  curious  facts,  201 ;  impor 
tant  relations  to  health,  202. 

Cellar,  cars  of  a,  348. 

Cement,  a  good,  122. 

Chairs,  a  use  for  old,  195. 

Chambers  and  bedrooms,  care  of,  339. 

Character,  protection  to,  410. 

Charities,  associated,  387,  et  seq. 

Charlotte  russe,  96. 

Cheese,  how  to  keep,  108. 

Cheese  of  veal,  51. 

Cherries,  to  preserve,  93. 

Cherry-pie,  79. 

Chickens,  etc.,  stew,  31;  roast,  47;  pot- 
pie  and  rice-pie,  48. 

Chicken  salad,  57,  96. 

Children  talking  to  parents,  264,  et  seq. ; 
the  bath  for,  241 ;  training  the  man 
ners  of,  269,  et  seq.  See,  also,  Young 
Children. 

Chimney,  a  central,  176. 

Chimneys,  189,  et  seq. 

Chinese,  respect  for  age,  304. 

Chocolate,  as  a  beverage,  101. 

Chocolate-cake,  86. 

Cholera,  in  the  shade,  256. 

Chowder,  clam,  59. 

Cider  and  toast,  101. 

Circus-riding,  about,  441. 

Citron  melons,  to  preserve,  93. 

Clam  soup,  37 ;  chowder,  53. 

Clarify  sugar,  to,  09. 

Clark,  Dr.  James,  on  physical  education 
of  children,  401. 

Cleaning  furniture,  332. 

Cleanliness,  235,  et  seq. ;  for  animals,  306. 

Clothing,  243,  et  seq. ;  selection  of  family, 
129. 

Cloths,  table,  109. 

Coal,  anthracite  and  bituminous,  325. 

Coal  mines,  principle  of  ventilating,  168. 

Cocoa,  to  make,  100. 


IXDEX. 


475 


Cocoa-nut  pudding  (plain),  78 ;  cake,  SG. 
Codfish,  a  relish,  51 ;  where  to  keep,  108. 
Coffee,  fish-skin  for,  100 ;  cream  for,  101 ; 

to  purchase,  10T ;  for  children,  230 ;  as 

a  beverage,  231. 

Cold  -  meat  hash,  39 ;  nice  way  of  cook 
ing,  41. 

Colds,  treatment  of,  310. 
Combe  oil  the  management  of  infants, 

392. 
Comfort  for  a  discouraged  housekeeper, 

459. 

Company,  reception  of,  333. 
Conductors  of  heat,  164. 
Constipation,  cure  for  (in  note),  315. 
Convection,  a  principle  of  heat,  164. 
Cookies,  88. 

Cook-stove,  to  roast  in,  46-. 
Cooking-stoves  aud  ranges,  182,  et  seq. 
Cool,  how  to  keep,  122. 
Corn  (green)  soup,  36  ;  pudding,  81. 
Corn-cake,  sachem's  head,  73. 
Cora-meal  bread,  68 ;  sweet  rolls  of,  69  ; 

pop-overs,  76 ;  for  breakfast  and  supper, 

70. 

Corned-beef  hash,  41 ;  boiled,  44. 
Corrosive  sublimate,  antidote  for,  368. 
Cottage  cheese,  fine,  73. 
Cotfs,  care  of,  309. 
Crab-apple   marmalade    and   jelly.     See 

Quince  Marmalade. 
Cracked  wheat,  71 ;  how  -purchased  and 

kept,  105. 

Cracker  plum-pudding,  82. 
Cranberry,  97 ;  sauce,  56. 
Creaking  hinges,  to  stop,  123. 
Cream  for  coffee  and  tea,  101. 
Cream  tartar,  beverage,  102. 
Crockery  for  a  kitchen,  346. 
Crumpets,  royal,  72. 
Cucumbers,  pickled,  53  ;  convenient  way 

to  pickle,  54 ;  to  prepare,  62 ;  prepared 

for  table,  110. 

Curculio,  the,  in  plum-tree?,  360. 
Curd  pudding,  English,  77. 
Currant  and  raspberry  pie,  79. 
Currant  jelly,  94 ;  whisk,  96. 
Currants,  to  preserve,  93 ;  for  cake,  107  ; 

raised  in  a  wet  soil,  358. 
Custard,  plain,  77. 
Cuts,  remedies  for,  366. 
Cutting  dresses,  hints  on,  361. 

Dancing  as  an  amusement,  441. 


Death-rates,  average  of,  162, 163. 

Decay,  results  of  animal  or  vegetable,  162. 

Dessert  of  rice  and  fruit,  80. 

Desserts  and  evening  parties,  95. 

Diaphragm,  the  human,  246. 

Digestion  of  food,  217. 

Digestive  organs,  the,  219;  the  laws  of 

health  for,  455. 
Dining-rooms,  care  of,  335. 
Discouraged  housekeeper,  comfort  for,459. 
Domestic  amusements  and  social  duties, 

440,  et  seq. 

Domestic  animals,  care  of,  305,  et  seq. 
Domestic  exercise,  208,  et  seq. 
Domestic  manners,  260,  et  seq. 
Domestic  service  a  great  problem,  429. 
Domestics'  rooms,  342. 
Dormer-windows,  176. 
Dough-cake,  89. 
Doughnuts,  88. 
Drawn  butter,  110 ;  sauce,  56. 
Dress  appropriate  to  servants,  431. 
Dress— fashion  ruinous  to  health,  243. 
Dressing  a  young  girl,  proper  mode  of, 

251. 

Drinks,  etc.,  for  the  sick,  100. 
Drop-cakes  of  fine  wheat  or  rye,  72. 
Drowning,  in  cases  of,  367. 
Ducks,  to  boil,  45. 
Dumplings  of  bread  and  apples,  79. 
Dwelling,  construction  of  a  family,  127; 

ornamentation  of  furniture  of,  128. 

Early  rising,  254 ;  recpmmended,  447. 

Earth-closets,  145. 

Eating  too  much,  214 ;  too  fast,  222. 

Economical  breakfast-dish,  71. 

Egg-plant,  ho\(f  to  cook,  61. 

Eggs,  with  meat  -  hash,  39 ;  omelet,  51 ; 
with  milk  as  sauce,  56 ;  modes  of  cook 
ing,  63 ;  to  preserve,  122. 

Egg  tea,  egg  coffee,  and  egg  milk,  102. 

English  curd-pudding,  77. 

Essences,  how  to  be  kept,  108. 

Evening  parties  and  desserts,  95. 

Exercise  indispensable  to  health,  211 ;  for 
animals,  307. 

Expenses,  family,  130. 

Eyes,  laws  of  health  for  the,  457. 

Family  attachments,  452. 
Family  religious  training,  414,  et  seq. 
Fasting,  a  remedy  for  sickness,  314. 
Fault-finding,  mistakes  of,  432. 


470 


IXDEX. 


Fever,  drink  for  a,  102. 

Figs,  where  raised,  358. 

Filberts,  where  raised,  358. 

Fine-flour  bread,  C6. 

¥ire,  in  case  of,  369. 

Fire-blight  in  pear-trees,  360. 

Fire-places,  the  advantages  of  open,  166. 

Fires  and  lights,  324. 

Fish,  selection  of,  22 ;  to  salt  down,  23 ; 
directions  for  cooking,  5S. 

Fishing  as  a  sport,  440. 

Fitting  dresses,  hints  on,  361. 

Flannel  shirts  save  washing,  112. 

Flavoring  powders,  33. 

Floating  island,  98. 

Flour,  how  it  should  be  kept,  104. 

Flour  puddings,  flour  and  fruit  puddings, 
T5;  a  rich,  80. 

Flower-seeds,  planting,  350. 

Flowers,  appropriate  for  baskets,  19T ;  in 
a  room,  to  cultivate,  197. 

Fluids  as  food,  224. 

Flummery,  96. 

Folding,  sprinkling,  and  ironing,  118. 

Folding  clothing,  directions  for,  342. 

Food,  on  the  conversion  of,  into  nourish 
ment,  214 ;  responsibility  as  to,  in  a  fam 
ily,  214 ;  on  taking  too  much,  214;  pro 
portion  of  nutritive  elements  in,  215; 
on  one  kind  of,  for  each  meal,  21T ;  quan 
tity  of,  to  be  graduated  by  exercise,  217; 
on  the  quality  of,  221 ;  stimulating,  221 ; 
animal  and  vegetable,  221;  kinds  of, 
most  easily  digested,  222;  injurious, 
from  bad  cooking,  222 ;  on  eating  too 
fast,  222 ;  on  exercise,  after  taking,  223 ; 
on  hot  and  cold,  223 ;  highly  concen 
trated,  224 ;  for  the  sicb>  318. 

Forewarn  instead  of  find  fault,  432. 

Foul  air,  the  evils  of,  158,  et  ssq. 

Fowls,  boiled,  43 ;  fricasseed,  43. 

Fragile  ware,  to  preserve,  122. 

French  cooking,  the  peculiar  excellence 
of,  34. 

French  vegetable  soup,  38. 

Fresh-meat  hash,  39. 

Fricasseed  fowl,  43. 

Fried  meats  and  relishes,  50. 

Fried  oysters,  58. 

Fritters  of  oysters,  58. 

Frizzled  beef,  51. 

Fruit,  cultivation  of,  357. 

Fruit  and  bread-crumb  pudding,  79. 

Fruit  and  rice  dessert,  80. 


Fruit-cake,  87. 
Fruit  pudding,  boiled,  77. 
Frying,  unhealthful  mode  of  cooking,  50. 
Fuel  saved  by  cottage  stove,  188. 
Furnace-heat  pernicious,  178,  et  seq. 
Furniture,  to  cleanse  or  renovate,  122 ;  the 
selection  of,  128,  330. 

Games  of  skill  for  children,  449. 

Garden  seeds,  planting,  350. 

Gardening  a  recreation  for  the  young,  447. 

Gardens  and  yard,  care  of,  349. 

Ganglionic  system,  the,  204. 

Garnishing  dishes,  modes  of,  111. 

Gastric  juice,  supply  of,  218. 

Gherkins,  pickled,  53. 

Gingerbread,  88. 

Ginger-snaps  and  seed  cookies,  88. 

Gold  and  silver  cake,  87. 

Good  breeding,  principles  of,  260. 

Gooseberries,  how  propagated,  358. 

Gouffee's  recipes,  33. 

Grafting  and  budding,  353. 

Grapes,  easy  way  to  keep,  125 ;  to  raise, 

359. 

Grates  and  stoves,  324. 
Gravies,  always  to  be  strained,  46 ;  brown 

flour  for  meat,  46. 
Grease  and  stains,  mixtures  for  removing, 

120, 124. 

Grease-spots,  to  remove,  124. 
Greens,  how  prepared,  lil. 
Green  corn,  how  to  cook,  61 ;   pudding, 

81 ;  patties,  82. 
Ground-plan  of  a  house,  134. 
Gruels,  water  and  oat-meal,  102. 

Habits  of  system  and  order,  281,  et  seq. 

Hair,  laws  of  health  for  the,  457. 

Ham,  selection  of,  21 ;  recipe  for  molasses- 
cured,  24;  brine  for  pickling,  25;  to 
smoke,  26 ;  hash  of  cold,  41 ;  boiled,  43; 
how  to  keep,  108 ;  broiled  eggs  for,  111. 

Hard  yeast,  66. 

Hashes,  common  way  of  spoiling,  39 ; 
fresh  meat,  cold  meat  and  potatoes,  with 
eggs,  39 ;  with  tomatoes,  nice  beef,  veal, 
rice  and  cold  meat,  bread-crumbs  and 
cold  meat,  cold  beef-steak,  40 ;  cold  mut 
ton  or  venison,  corned  beef,  cold  ham, 
meats  warmed  over,  cold  meats,.  41; 
souse,  tripe,  42 ;  how  to  dish,  111. 

Hasty  pudding  or  mush,  77. 

Health,  the  care  of,  129, 199. 


IXDEX. 


477 


Healthful  food,  selection  of,  129. 

Health  of  mind,  293,  et  seq. 

Heart,  the  human,  152. 

Heat,  or  caloric,  explained,  164. 

Helping  at  table,  333. 

Hemming,  hints  on,  363. 

Herrings,  salt,  51 ;  smoked,  108. 

Hominy  for  breakfast  or  supper,  70 ;  how 

purchased  and  kept,  105. 
Hominy,  or  rice  stew,  32. 
Hop  and  potato  yeast,  66. 
Horses,  care  of,  30T. 
Horse-racing,  about,  441. 
Horsford's  method  of  making  flour,  65. 
Hospitality,  the  most  agreeable,  453. 
Hot-beds,  to  prepare,  349. 
"House  and  Home  Papers,"  byMrs.Stowe, 

155,  425. 

House-cleaning,  332. 
House  plants,  care  of,  352. 
Houses,  on  the  construction  of,  133-149. 
Huckleberry  cake,  ST. 
Hunting  as  a  sport,  440. 
Hygrodeik,  the,  175. 
Hypochondriasis,  297. 
Hysteria,  297. 

Ice  -  cream,  general  directions  for,  95 ; 
strawberry  ice,ice-creaui  without  cream, 
95 ;  fruit  ice  -  cream,  96 ;  lemonade  and 
other  ices,  96. 

Iced  fruit,  98. 

Icing  for  cake,  89. 

Indian  meal,  how  purchased  and  kept, 
105. 

Indian  pudding  boiled,  without  eggs,  79  ; 
baked,  81. 

Indiana  pickles,  55. 

Indigo,  to  purchase  and  keep,  107. 

Industrial  schools,  362. 

Infants,  pure  air  for,  268  ;  mortality 
among,  390 ;  on  giving  to  the  older  chil 
dren,  391 ;  ignorance  of  parents  concern 
ing,  391 ;  importance  of  knowing  how 
to  take  care  of,  392;  Combe  and  Bell 
cited,  393,  et  seq. ;  food  for,  394 ;  medi 
cines  for,  394;  keeping  warm,  395;  keep 
ing  their  heads  cool,  396 ;  bathing,  396 ; 
to  creep,  397;  habits,  397 ;  teething,  398 ; 
constipation,  399  ;  diarrhoea,  399 ;  use  of 
water  in  fever,  400. 

Ingrafting,  355. 

Ink,  indelible,  how  to  make,  122. 

Ink-stains,  to  remove,  121. 


Instinctive  love,  372. 

Intemperance  in  eating,  214,  218. 

Involuntary  motion,  nerves  of,  204. 

Iodide  of  potassium,  antidote  for,  368. 

Irish  stew,  31. 

Ironing,  articles  to  be  provided  for,  117 ; 

general  directions  for,  119. 
Iron,  to  stop  cracks  in,  123. 
Iron-ware  for  kitchen,  346. 
Isinglass,  to  clarify,  98 ;  American,  105. 

Jellies  and  preserves,  to  prepare,  90. ' 
Jelly,  white  wine,  96 ;  apple,  orange,  98 ; 

what  served  with,  110. 
Jelly-cake,  86. 

Kid  gloves,  to  clean,  121 ;  another  way, 

124. 

Kidneys,  function  of  the  human,  238. 
Kidneys,  to  cook,  44. 
Kitchen,  care  of  a,  343 ;  furniture  for  a, 

346 ;  plan  for  a,  141. 

Laces,  to  do  up,  117. 

Lamb  chops,  broiled,  50. 

Lamb,  to  boil  a  shoulder  or  leg,  44. 

Lamp-oil,  to  remove  stains  of,  121. 

Lamps,  oil  and  kerosene,  326. 

Lard  and  drippings,  to  keep,  106. 

Lard,  to  try  out,  24. 

Laughter  is  healthy,  449. 

Laws  of  health,  for  the  bones,  for  the 
muscles,  454 ;  for  the  lungs,  for  the  di 
gestive  organs,  455;  for  the  skin,  456; 
for  the  brain  and  nerves,  for  the  teeth, 
eyes,  and  hair,  457. 

Laying  out  yards  and  gardens,  351. 

Lazy  gentleman,  a,  272. 

Lead,  antidote  for,  368. 

Leeds's  method  of  ventilation,  171. 

Lemon  pudding,  82 ;  jelly,  97 ;  peel,  107. 

Lemonade  ice,  96. 

Lettuce  salad,  57. 

Leucaemia,  256. 

Lewis,  Dr.  Dio,  on  ventilation,  159. 

Light  essential  to  health,  256. 

Light  for  animals,  307. 

Lightning,  struck  by,  369. 

Lights  for  a  house,  326. 

Lime  or  baryta,  antidote  for,  368. 

Liver,  calf  or  pig,  beef,  to  cook,  51. 

Liver,  use  of  the  human,  238. 

Loaf  pudding,  82 ;  cake,  89. 

Longevity,  Sir  John  Sinclair  on,  257. 


A- HC* 

47C 


INDEX. 


Lungs,  the  human,  151 ;  laws  of  health 

for,  456. 
Lye,  to  make,  115. 

Macaroni,  how  purchased  and  kept,  105. 

Macaroni  pudding,  81. 

Mahogany  furniture,  333. 

Mangoes,  pickled,  54, 

Manners  at  home  and  in  society,  260,  et 
seq. 

Manners  to  servants,  435. 

Marketing,  18. 

Marmalade,  quince,  94 ;  orange,  97. 

Martinoes,  to  pickle,  54. 

Mattresses,  139,  341. 

Measures  of  quantity,  28. 

Meat  and  rusk  puddings,  76. 

Mechanical  skill  developed  in  children, 
450. 

Medicines,  the  use  of,  314,  et  seq. 

Melancholy,  condition  of,  297. 

Mental  health  and  disease,  294,  et  seq. 

Metal  dishes,  never  cool  soup  in,  35. 

Mice  and  rats,  to  get  rid  of,  124. 

Mildew,  to  remove,  119. 

Milk  and  egg  sauce,  56. 

Milk,  dangerous  use  of,  101 ;  as  a  drink, 
233. 

Milk  lemonade,  101. 

Mint  sauce  for  lamb,  56. 

Minute  pudding  of  potato  starch,  78. 

Mock  cream,  79. 

Model  ventilation,  172,  et  seq. 

Moisture  in  air  necessary,  178. 

Molasses,  to  purchase  and  keep,  106. 

Moral  character,  what  constitutes,  371. 

Mucous  membrane,  the,  237. 

Muffins,  wheat,  of  flour,  fine  or  unbolted, 
72. 

Muscles,  laws  of  health  for  the,  454. 

Muscular  exercise,  208,  et  seq. 

Mush  or  hasty  pudding,  77. 

Mushrooms,  pickled,  53.  . 

Music,  considered  as  a  recreation,  448. 

Muslin  curtains,  194. 

Muslins,  to  starch,  117. 

Mutton— division  of  a  sheep,  20;  selec 
tion  of,  21 ;  and  turnip  stew,  30 ;  soup, 
38 ;  hash,  41 ;  boiled  leg  or  shoulder  of, 
44 ;  roast,  47 ;  pie,  48. 

Mutton  chops,  broiled,  50. 

Napkins,  table,  109. 
Nasturtions,  piekled,  53. 


Nerves,  laws  of  health  for  the,  467. 
Nervous  system,  the,  described,  202. 
Nervousness  in  sick  people,  320. 
Nettle-rash  caused  by  food,  240. 
Night  air,  prejudice  against,  160. 
Nitrate  of  silver,  antidote  for,  368. 
Novel-reading,  296,  445. 
Nursery,  selection  of  helpers  iu  the,  130. 
Nursing  the  sick,  319. 

Oat-meal  bread,  68 ;  for  breakfast  or  sup 
per,  71 ;  how  purchased  and  kept,  105. 

Odds  and  ends,  advice  about,  124. 

Oil,  to  purchase  and  keep,  106. 

Oil-paint,  to  remove  spots  of,  151. 

Oino-mania,  disease  of  the  brain,  228. 

Olla  podrida,  recipe  for,  32. 

Omelet  of  eggs,  51 ;  plain,  bread,  apple, 
63;  oysters,  58. 

One,  two,  three,  four  cake,  86. 

Onions,  used  as  flavoring,  35;  pickled,  53 ; 
to  cook,  62. 

Open  fire-places,  165 ;  the  advantages  of, 
166. 

Opium,  the  use  of,  233  ;  antidote  for, 
369. 

Orange-cake,  86 ;  marmalade,  97 ;  jelly, 
98;  peel,  107. 

Ornamental  froth,  98. 

Ornamentation  of  a  house,  128. 

Orphan  asylum  ^at  Albany,  treatment  of 
children  in  the,  401. 

Oyster  plant,  or  salsify,  to  cook,  61. 

Oysters,  stewed,  fried,  fritters,  scalloped, 
broiled,  omelet,  pickled,  58 ;  roast,  59. 

Ox-muzzle  made  into  an  ornament,  196. 

Oxygen,  amount  of  in  full-grown  man, 
150. 

Packing  and  storing  articles,  342. 

Panada,  102. 

Pancreas  gland,  the,  238. 

Pan  dowdy,  76. 

Paper  to  keep  preserves,  123. 

Paralysis  of  portion  of  the  brain,  206. 

Parlor  cheaply  furnished,  195. 

Parsley,  as  a  garnish,  111. 

Parsnips,  how  to  cook,  62. 

Partridges,  to  boil,  45. 

Paste  for  puddings  and  pies  shouldbe  ban 
ished  from  every  table,  83 ;  pie-crusts, 
83  ;  directions  for  making  rich  pie 
crusts,  84. 

Patties  of  green  corn,  like  oysters,  82. 


IXDEX. 


479 


Pea  (green  or  dried)  soup,  37. 

Peaches,  pickled,  52 ;  in  pie,  79 ;  how  to 
preserve,  91. 

Pearl  barley-water,  102. 

Pearl  barley  and  pearl  wheat,  how  pur 
chased  and  kept,  105. 

Pearl  wheat  or  cracked  wheat,  71. 

Pears,  to  preserve,  92. 

Peppers,  pickled,  53. 

Perspiration  tubes,  length  of,  237. 

Philadelphia,  death-rate  of,  163. 

Philanthropy,  instances  of  true,  380. 

Phiu,  Professor,  on  lighting  houses,  326. 

Phosphorus,  antidote  for,  368. 

Pickle  for  cold  fish,  59. 

Pickled  oysters,  58. 

Pickles,  general  directions,  52, 110 ;  sweet, 
tomatoes,  peaches,  52 ;  peppers,  nastur- 
tions,  onions,  gherkins,  mushrooms,  cu 
cumbers,  walnuts,  53;  mangoes,  cab 
bage,  martinoes,  cucumbers,  54;  Indi 
ana,  cauliflower,  or  broccoli,  55 ;  never 
keep  in  glazed  ware,  106. 

Pictures,  the  hanging  of,  332. 

Pie,  potato,  48. 

Pie-crusts,  83,  84. 

Piece-bag,  a,  140. 

Pies— meat,  mutton,  beef,  chicken,  rice- 
chicken,  48. 

Pigeons,  to  boil,  45. 

Pigs,  benefited  by  cleanliness,  241. 

Pilaff,  or  Turkish  stew,  32. 

Pillau,  a  favorite  dish  in  the  South,  44. 

Pine-apples,  to  preserve,  92. 

Pitch,  to -remove  spots  of,  120. 

Plain  cake,  raised  with  eggs,  87. 

Planting  flower  and  garden  seeds,  350. 

Plum  pie,  79. 

Plum  pudding,  cracker,  82. 

Plums,  to  preserve,  92. 

Poisons,  antidotes  for  certain,  367. 

Pop-overs,  of  corn-meal,  76. 

Pork,  divisions  of  a  hog,  21 ;  selection  of, 
21 ;  to  salt,  24,  25 ;  broiled,  50 ;  fresh, 
110. 

Potash  soap,  to  make,  115. 

Potato,  various  modes  of  cooking,  60; 
soup,  36 ;  pie,  48 ;  biscuit,  69 ;  yeast,  66 ; 
starch  pudding,  78. 

Pot  aufeu,  or  French  stew,  32. 

Pot-pie—beef,  veal,  or  chicken,  47. 

Poultry,  selection  of,  21 ;  when  and  how 
to  be  killed,  22 ;  boiled,  110 ;  care  of, 
311. 


Pound-cake,  87. 

Precocity,  juvenile,  295. 

Preserves  and  jellies,  general  directions, 
90;  how  to  keep,  108. 

Preserving  fruit-trees,  360. 

Propagation  of  plants,  353. 

Property,  on  using  properly,  378. 

Pruning,  356. 

Prussic  acid,  antidote  for,  368. 

Puddings  and  pies,  74  ;  queen  of  all  pud 
dings,  75  ;  flour  puddings,  flour  and 
fruit,  rusk  and  milk,  rusk,  75  ;  meat  and 
rusk  (one  easily  made),  pan  dowdy,  corn- 
meal,  pop-overs,  best  apple-pie,  rice  pud 
ding,  76 ;  bread  and  fruit  pudding,  boil 
ed-fruit  pudding,  English  curd  pudding, 
common  apple-pie,  plain  custard,  mush 
or  hasty  pudding,  77 ;  stale  bread,  ren 
net  custard,  bird'snest  pudding,  minute 
pudding  of  potato  starch,  tapioca  pud 
ding,  cocoa-nut  pudding,  78 ;  pumpkin- 
pie,  ripe-fruit  pies,  mock  cream,  pud 
ding  of  fruit  and  bread-crumbs,  bread 
and  apple  dumplings,  Indian  pudding 
without  eggs,  boiled  Indian  and  suet 
puddings,  79  ;  dessert  of  rice  and  fruit, 
rice  and  apple,  rich  flour  pudding,  80 ; 
apple-pie,  80 ;  spiced  apple-tarts,  baked 
Indian  pudding,  apple  custard,  maca 
roni  or  vermicelli  puddings,  green-corn 
pudding,  bread  pudding  for  invalids, 
81;  a  good  pudding,  loaf  pudding,  lem 
on  pudding,  green-corn  patties,  cracker 
plum  pudding,  bread  -  and  -  butter  pud 
ding,  82 ;  sauces  for  puddings,  82 ;  paste 
for  puddings  and  pies,  83. 

Pumpkin  and  squash,  how  to  cook,  62; 
bread,  68 ;  pie,  79 ;  preserved,  94. 

Puritans,  descendants  of  the,  262. 

Pyramid  for  a  table,  99. 

Quantity,  measures  of,  28. 
Queen  of  all  puddings,  75. 
Quinces,  to  preserve,  91 ;  jelly,  91 ;  mar 
malade,  94. 

Radiation  of  heat,  165. 

Radishes,  to  prepare,  62. 

Raisins,  to  purchase  and  keep,  107. 

Ranges,  cooking,  182,  et  seq. 

Raspberries,  how  grown,  358. 

Raspberry  jam,  93 ;  whisk,  96 ;  vinegar, 

101. 
Rats  and  mice,  to  get  rid  of,  124 


480 


INDEX. 


Reading  for  the  young,  suitable,  446. 

Reflection  of  heat,  165. 

Relief,  bestowing,  386. 

Religion,  power  of,  in  the  household,  280 ; 
of  servants,  438. 

Religious  training  in  the  family,  414,  et 
seq. 

Rennet,  to  prepare,  23 ;  custard,  78 ;  wine, 
78 ;  whey,  102. 

Reserve  power  of  the  body,  162. 

Rice,  modes  of  using,  73;  as  stew,  32;  with 
cold  -  meat  hash,  39,  41 ;  for  breakfast 
and  supper,  70 ;  waffles,  73 ;  pudding, 
76 ;  and  fruit  dessert,  80 ;  how  to  pur 
chase  and  keep,  105 ;  plain  boiled,  110. 

Right  use  of  time  and  property,  370,  et 
seq. 

Roast  oysters,  59. 

Roast  and  baked  meats— beef,  to  roast,  iu 
a  cook  -  stove,  pork,  46 ;  mutton,  veal, 
poultry,  pot-pie  of  beef,  veal,  or  chicken, 
47;  mutton  and  beef  pie,  chicken -pie, 
rice  chicken-pie,  potato-pie,  calf  s  head, 
48. 

Rolls,  of  corn-meal,  69. 

Rooms,  the  care  of,  330. 

Rose-bushes,  budding,  355. 

Roses  and  other  plants,  how  to  treat,  123. 

Royal  crumpets,  72. 

Rules  for  setting  a  table,  337. 

Rusk  puddings,  75. 

Rusk  and  milk,  75. 

Rnsk  and  meat  puddings,  76. 

Rust  from  knives,  to  keep,  122. 

Rye,  how  purchased  and  kept,  105. 

Rye  and  indian  bread,  68. 

Rye  or  corn  meal  for  breakfast  or  supper, 
70. 

Sachem's  head  corn-cake,  73. 

Sago,  how  purchased  and  kept,  105. 

Salad,  chicken,  96  ;  a  dressing  for,  57. 

Sally  Lunn,  improved,  72. 

Salsify,  or  oyster-plant,  61. 

Salt,  to  purchase  and  keep,  106. 

Salt,  to  meats,  22 ;  to  beef,  23 ;  to  fish,  23 ; 
for  animals,  307. 

Salt  herrings,  51. 

Salted  provisions  must  be  watched,  108. 

Sal  volatile,  how  preserved,  108. 

Sassafras  jelly,  102. 

Sauces— milk  and  egg,  drawn  butter,  mint, 
cranberry,  apple,  walnut  or  butternut 
catsup,  56 ;  mock  capers,  salad  dressing, 


57;  tomato  catsup,  57;  for  puddings, 
liquid,  82;  hard,  a  healthful,  an  excel 
lent,  83. 

Sausages,  to  prepare  cases,  26 ;  meat,  26 ; 
bologna,  26. 

Scalloped  oysters,  58. 

Scallops,  to  cook,  59. 

Science  and  training  needful  to  women, 
127. 

Scissors,  lessons  in  use  of,  362. 

Scorched  articles,  how  to  whiten,  119. 

Screws,  movable,  136. 

Scrofula,  produced  by  foul  air,  158. 

Sea-sickness  aggravated  by  bad  air,  159. 

Seasoning,  difficulty  of  directing  as  to,  28. 

Secreting  organs,  the,  238. 

Selection  of  meats,  poultry,  and  fish,  18- 
22. 

Servants,  training  aud  government  of, 
130 ;  the  care  of,  424,  et  seq. 

Sewing,  hints  on,  361 ;  in  public  schools, 
362. 

Sewing-machines,  364. 

Sheep,  care  of,  310. 

Shelter  for  animals,  306. 

Sick,  drinks  and  articles  for  the,  100 ;  care 
of,  313,  et  seq. 

Silk,  directions  for  ironing,  119  ;  to  reno 
vate  black,  123. 

Silk  kerchiefs  and  ribbons,  to  clean ;  silk 
hose  and  gloves,  to  clean,  121. 

Silver,  to  clean,  123. 

Simple  drinks,  101. 

Sirup  for  sweetmeats,  91. 

Sisters  of  Charity,  322. 

Skin,  the  human,  235 ;  functions  of,  154 ; 
laws  of  health  for,  456. 

Sleeping-rooms,  ventilation  in,  177. 

Smoke  hams,  how  to,  26. 

Smoked  tongues,  to  boil,  44. 

Smoky  chimneys,  cause  and  remedy, 
190. 

Snow,  a  dish  of,  99. 

Snow  for  eggs,  123. 

Soap,  to  purchase  and  keep,  107 ;  to  make 
soft  soap,  116. 

Social  duties  and  amusements,  440,  et  aeq. 

Soda,  to  purchase  and  keep,  107. 

Soda  biscuits,  69. 

Soft  soap,  to  make,  116. 

Soil  for  pot-plants,  to  prepare,  349. 

Soups— general  directions  for  making,  35; 
potato,  green  corn,  36 ;  plain  beef,  rich 
beef,  green  pea,  dried  bean  or  pea,  clam, 


INDEX. 


481 


87;  mutton,  French  vegetable,  plain 
calf  s  head,  38. 

Souse,  42. 

Soy,  a  fashionable  sauce,  110. 

Spanish  olla  podrida,  recipe  for,  32. 

Spencer  (Herbert),  on  treatment  of  off 
spring,  390. 

Spermaceti,  to  remove  spots  of,  121. 

Spiced  apple-tarts,  81. 

Spices,  how  purchased  and  kept,  10T. 

Spine,  the  human,  244. 

Split-grafting,  355. 

Sponge-cake,  rich,  8T ;  plain,  88. 

Sprains,  remedies  for,  366. 

Sprinkling,  folding,  and  ironing,  118. 

Squash  and  pumpkin,  how  to  cook,  62 ; 
pie,  79. 

Stains  and  grease,  mixtures  for  removing, 
119, 120. 

Stale-bread  pudding,  78. 

Starch,  to  purchase  and  keep,  107 ;  to  pre 
pare,  116. 

Starching  muslins  and  laces,  117. 

Steam-coils  for  warming  dwellings,  180. 

Steam-doctors,  240. 

Stew  or  soup  kettle,  28. 

Stewed  oysters,  58. 

Stews,  general  directions  for,  29 ;  varie 
ties  of,  30. 

Stimulants  unnecessary,  225. 

Stimulating  food,  221. 

Stock  for  soap,  36. 

Store-room,  cool  and  dry  place  indispens 
able,  104 ;  plan  for  a,  141 ;  the  care  of, 
348. 

Stores,  providing  and  care  of  family,  103. 

Stoves  and  grates,  324. 

Stoves  are  economical,  177 ;  for  cooking, 
182  ;  durability  of  the  cottage  -  stove, 
187. 

Stowe's,  Mrs.,  "House  and  Home  Pa 
pers,"  155, 425. 

Strawberries,  to  preserve,  93 ;  the  proper 
soil  for,  358. 

Strawberry-ice,  96;  whisk,  96;  vinegar, 
101. 

Straw-matting  for  chambers,  332. 

Strong-flavored  meats,  110.       ^ 

Strychnine,  antidote  for,  369. 

Succotash,  how  to  cook,  61. 

Suffocation  through  defective  floes,  191. 

Sugar  an  unwholesome  diet,  74. 

Sugars,  how  purchased  and  kept,  105. 

Suitable  meats  and  vegetables,  110. 


Supper-dishes,  70-73. 

Sweet  herbs,  how  preserved,  107. 

Sweet  potatoes,  to  cook,  61. 

Sweet-breads,  calf's,  44 ;  broiled,  50. 

Swine,  care  of,  310. 

System  and  order,  habits  of,  281,  et  seq. 

Table  furniture,  336. 
Table  manners,  268. 
Tables,  art  of  setting,  109,  336 ;  rules  for 

setting,  337;  for  dinners,  337;  waiting 

on,  338. 
Tapioca,  how  purchased  and  kept,  105 ; 

as  a  pudding,  78. 
Tar,  to  remove  spots  of,  120. 
Taylor's,  Dr.  George,  movement  cure,  207. 
Tea,  to  make,  100 ;  cream  for,  101 ;  the 

purchase  of,  107 ;  for  children,  230 ;  as  a 

beverage,  231. 

Teeth,  laws  of  health  for  the,  457. 
Temper,  preservation  of  good,  274,  et  seq. 
Theatres,  regarding,  443. 
Thinning  fruit  on  trees,  356. 
Third  bread,  68. 

Tight-lacing,  the  evils  of,  247,  et  seq. 
Time  and  property,  right  use  of,  370,  et  seq. 
Time,  on  apportioning,  375;  on  saving, 

376 ;  devoted  by  Jews  to  religion,  377. 
Tin  ware  for  kitchen,  346. 
Toast  and  cider,  101. 
Tobacco,  the  use  of,  233. 
Tomatoes,  with  meat  -  hash,  40 ;  pickled, 

52 ;  excellent  way  of  preparing,  54 ;  to 

cook,  62 ;  sirup,  102. 
Tongues,  to  boil  smoked,  44. 
Tortures  inflicted  by  fashion,  249. 
Tough  beef,  how  to  boil,  43. 
Training  necessary  for  women,  127. 
Transplanting,  directions   for,  351 ;    for 

trees,  352. 

Trials  of  a  housekeeper,  275,  et  seq. 
Tripe,  42. 

Turkeys,  to  boil,  45 ;  salad,  57. 
Turkish  stew,  or  pilaff,  32. 
Turpentine,  to  remove  spots  of,  120. 
Typhoid  fever  and  the  microscope,  161. 
Tyranny  of  servants,  435. 

Unbolted  flour  to  be  kept  in  kegs,  105. 

Variety  at  meals,  219. 
Variety  of  food  necessary,  104. 
Varnished  articles,  to  remove  stains  on, 
121. 


21 


482 


INDEX. 


Veal,  season  for  use,  20 ;  divisions  of,  20 ; 
eelectiou  of,  20;  hash,  40;  boiled,  44; 
roast,  4T;  pot -pie  of,  47;  broiled,  50; 
veal  cheese,  51 ;  broiled  with  eggs,  111. 

Vegetable  food,  21T. 

Vegetables— potatoes,  GO;  sweet  pota 
toes,  green  corn,  succotash,  salsify,  or 
oyster  plant,  egg  plant,  carrots,  beets, 
61;  parsnips,  pumpkins,  and  squash, 
celery,  radishes,  onions,  tomatoes,  cu 
cumbers,  cabbage,  and  cauliflower,  62 ; 
asparagus,  macaroni,  63. 

Vegetables  should  not  be  boiled  in  soup, 
35. 

Velvet,  directions  for  ironing,  119. 

Venison  or  mutton  hash,  41. 

Ventilation,  importance  of,  150,  et  seq. 

Vermicelli  pudding,  81 ;  the  purchase  of, 
105. 

Vermin  in  animals,  307. 

Waffles  of  unbolted  flour,  72 ;  of  rice,  73. 

Waiting  at  table,  338. 

Wall-paper,  to  cleanse,  123. 

Walnut  catsup,  56. 

Walnuts,  pickled,  53. 

Ward  cases,  196. 

Warmed-over  meats  made  into  hash,  41. 

Warming  a  home,  164. 

Warm  plates,  110. 

Washing  dishes,  344 ;  rules  for,  345. 

Washing,  ironing,  and  cleansing,  neces 
saries  for,  112;  common  mode  of  wash 
ing,  113 ;  flannels,  bedding,  calicoes, 
114;  use  of  bran  water,  114;  use  of  pota 
to-water,  115;  to  cleanse  broadcloth,  115. 


Wash-leather  articles,  to  clean,  121. 

Water-cure,  the,  240. 

Water-gruel,  102. 

Water-melon  rinds,  to  preserve,  94. 

Wax,  to  remove  spots  of,  121. 

Weekly  apportionment  of  work,  287. 

Well,  to  purify  a,  123. 

Wheat  muffins,  72. 

Whiten  articles,  to,  119. 

White  tea,  and  boys'  coffee,  101. 

Whip-grafting,  355. 

Whip  syllabub,  97. 

Wine  jelly,  96. 

Wine  whey,  101. 

Women,  courtesy  to,  264. 

Wood,  a  cord  and  a  load  of,  324. 

Wooden  ware  for  kitchen,  347. 

Wood-work  of  a  house,  148. 

Yeast,  brewers'  or  distillers',  the  best,  hop 
and  potato  yeast,  hard  yeast,  66. 

Young  children,  management  of,  in  the 
Orphan  Asylum  at  Albany,  401 ;  effects 
of  eating  too  often,  402 ;  the  intellectual 
training  of,  402 ;  habits  of  submission, 
403;  self-denial,  404 ;  sensitiveness,  405 ; 
unsteadiness  in,  and  over-government, 
406 ;'  multiplication  of  rules,  407 ;  govern 
by  rewards,  avoid  angry  tones,  408 ; 
moral  habits,  410 ;  cultivation  of  habits 
of  modesty,  411 ;  treatment  of  forbidden 
topics,  411;  purity  of  thought,  412;  warn 
ing  to  parents,  413. 

Young  girl,  dressing  properly  a,  251. 

Zymotic  diseases,  161. 


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in  1815,  to  the  Accession  of  Louis  Napoleon,  in  1852.  8  vols.,  Svo,  Cloth,  $16  00. 

BALDWIN'S  PRE-HISTORIC  NATIONS.  Pre-Historic  Nations ;  or,  Inquiries  con 
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Probable  Relation  to  a  still  Older  Civilization  of  the  Ethiopians  or  Cushites  of 
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12mo,  Cloth,  $1  75. 

EARTH'S  NORTH  AND  CENTRAL  AFRICA.  Travels  and  Discoveries  in  North 
and  Central  Africa:  being  a  Journal  of  an  Expedition  undertaken  under  the 
Auspices  of  H.  B.  M.'s  Government,  in  the  Years  1849-1855.  By  HENEY  EARTH, 
Ph.D.,  D.C.L.  Illustrated.  3  vols.,  Svo,  Cloth,  $12  00. 

HENRY  WARD  BEECHER'S  SERMONS.  Sermons  by  HENRY  WARD  BEEOHER, 
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courses,  and  Revised  by  their  Author.  With  Steel  Portrait.  Complete  in  2  vols., 
Svo,  Cloth,  $5  00. 

LYMAN  BEECHER'S  AUTOBIOGRAPHY,  &o.  Autobiography,  Correspondence, 
&c.,  of  Lyman  Beecher,  D.D.  Edited  by  his  Son,  CHARLES  BEECHER.  With  Three 
Steel  Portraits,  and  Engravings  on  Wood.  In  2  vols.,  12mo,  Cloth,  $5  00. 

BOSWELL'S  JOHNSON.  The  Life  of  Samnel  Johnson,  LL.D.  Including  a  Journey 
to  the  Hebrides.  By  JAMES  BOSWELL,  Esq.  A  New  Edition,  with  numerous 
Additions  and  Notes.  By  JOHN  WILSON  CBOKER,  LL.D.,  F.R.S.  Portrait  of 
Boswell.  2  vols.,  Svo,  Cloth,  $4  00. 


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DRAPER'S  CIVIL  WAR.  History  of  the  American  Civil  War.  By  JOHN  W.  DRA 
PER,  M.D.,  LL.D.,  Professor  of  Chemistry  and  Physiology  in  the  University  of 
New  York.  In  Three  Vols.  8vo,  Cloth,  $3  50  per  vol. 

DRAPER'S  INTELLECTUAL  DEVELOPMENT  OF  EUROPE.  A  History  of  the 
Intellectual  Development  of  Europe.  By  JOHN  W.  DRAPKR,  M.D.,  LL.D.,  Profess 
or  of  Chemistry  and  Physiology  in  the  University  of  New  York.  Svo,  Cloth,  $5  00. 

DRAPER'S  AMERICAN  CIVIL  POLICY.  Thoughts  on  the  Future  Civil  Policy  of 
America.  By  JOHN  W.  DRAPER,  M.D.,  LL.D.,  Professor  of  Chemistry  and  Physiol 
ogy  in  the  University  of  New  York.  Crown  Svo,  Cloth,  $2  50. 

DU  CHAILLU'S  AFRICA.  Explorations  and  Adventures  in  Equatorial  Africa  ;  with 
Accounts  of  the  Manners  and  Customs  of  the  People,  and  of  the  Chase  of  the  Go 
rilla,  the  Crocodile,  Leopard,  Elephant,  Hippopotamus,  and  other  Animals.  By 
PAUL  B.  Du  CHAILLU.  Numerous  Illustrations.  Svo,  Cloth,  $5  00. 

BELLOWS'S  OLD  WORLD.  The  Old  World  in  its  New  Face :  Impressions  of  Eu 
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BRODHEAD'S  HISTORY  OF  NEW  YORK.  History  of  the  State  of  New  York. 
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BROUGHAM'S  AUTOBIOGRAPHY.  Life  and  Times  of  HENRY,  LORD  BROUGHAM. 
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BULWER'S  PROSE  WORKS.  Miscellaneous  Prose  Works  of  Edward  Bulwer. 
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BULWER'S  HORACE.  The  Odes  and  Epodes  of  Horace.  A  Metrical  Translation 
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Latin  Text  from  the  Editions  of  Orelli,  Macleane,  and  Yonge.  12mo,  Cloth,  $1  75. 

BULWER'S  KING  ARTHUR.    A  Poem.    By  EARL  LYTTON.    New  Edition.    12mo, 

Cloth,  $1  75. 

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REINDEER,  DOGS,  AND  SNOW-SHOES.  A  Journal  of  Siberian  Travel  and  Ex 
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CARLYLE'S  FREDERICK  THE  GREAT.  History  of  Friedrich  II.,  called  Frederick 
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CARLYLE'S  FRENCH  REVOLUTION.  History  of  the  French  Revolution.  Newly 
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CARLYLE'S  OLIVER  CROMWELL.  Letters  and  Speeches  of  Oliver  Cromwell. 
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CHALMERS'S  POSTHUMOUS  WORKS.  The  Posthumous  Works  of  Dr.  Chalmers. 
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COLERIDGE'S  COMPLETE  WORKS.  The  Complete  Works  of  Samuel  Taylor 
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DOOLITTLE'S  CHINA.  Social  Life  of  the  Chinese :  with  some  Account  of  their  Re 
ligious,  Governmental,  Educational,  and  Business  Customs  and  Opinions.  With 
special  but  not  exclusive  Reference  to  Fuhchau.  By  Rev.  JUSTUS  DOOLITTLE, 
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trated  with  more  than  150  characteristic  Engravings  on  Wood.  2  vols.,  12mo, 
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GIBBON'S  ROME.  History  of  the  Decline  and  Fall  of  the  Roman  Empire.  By  ED 
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Edition.  To  which  is  added  a  complete  Index  of  the  whole  Work,  and  a  Portrait 
of  the  Author.  6  vols.,  12mo,  Cloth,  $9  00. 

HAZEN'S  SCHOOL  AND  ARMY  IN  GERMANY  AND  FRANCE.  The  School 
and  the  Army  in  Germany  and  France,  with  a  Diary  of  Siege  Life  at  Versailles. 
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CAESAR.  — VIRGIL.  —  SALLUST.  —  HORACE.—  CICERO'S  ORATIONS. — CICERO'S  OFFIOESI 
&c.— CIOEEO  ON  ORATORY  AND  ORATORS.— TACITUS  (2  vols.).  —  TERENCE.— 
SOPHOCLES. — JUVENAL. — XENOPUON. —  HOMER'S  ILIAD. — HOMER'S  ODYSSEY. — 
HERODOTUS. — DEMOSTHENES. — THUCYDIDES. — ^ESCIIYLUS. — EURIPIDES  (2  vols.). 
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DA  VIS'S  CARTHAGE.  Carthage  and  her  Remains :  being  an  Account  of  the  Exca 
vations  andResearches  on  the  Site  of  the  Phoenician  Metropolis  in  Africa  and  other 
adjacent  Places.  Conducted  under  the  Auspices  of  Her  Majesty's  Government. 
By  Dr.  DAVIS,  F.R.G.S.  Profusely  Illustrated  with  Maps,  Woodcuts,  Chromo- 

T.UhrKrrar*hc    Kri-        «vr>    f!Wh     44.  Art 


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Spanish  Conquest  in  America,  and  itsRela- 
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Oman's  Record ;  or,  Biographical  Sketches 
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nale  Writers  of  each  Era.  By  Mrs.  SARAU 
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Ic  Researches  and  Life  among  the  Esqui- 
;dition  in  Search  of  Sir  John  Frankliu,  in 
RLES  FRANCIS  HALL.  With  Maps  and  100 
>m  Original  Drawings  by  Charles  Parsons, 
,  W.  S.  L.  Jewett.  and  Granville  Perkins, 
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IY  OF  ENGLAND,  from  the  Accession  of 
Svo,  Cloth," 


jn  to  the  Literature  of  Europe  during  the 
Centuries.    By  HENRY  HALLAM.    2  vols., 


3-«   )  i 

444 


rope  during  the  Middle  Ages.    By  HENBY 


ED  STATES.  FIRST  SERIES  :  From  the 
Adoption  of  the  Federal  Constitution. 

the  Federal  Constitution  to  the  End  of 
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ary  of  England,  from  the  Invasion  of  Ju- 
I.,  16S8.  By  DAVID  HUME.  A  new  Edi- 
and  Improvements.  To  which  is  Prefix- 
by  Himself.  With  a  Portrait  of  the  Au- 

William  Jay :  comprising  his  Sermons, 
ig  Exercises*  for  every  Day  in  the  Year, 
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omestic  Life  of  Thomas  Jefferson :  com- 
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KRUMMACHER'S  DAVID,  KING  OP  ISRAEL.  David,  the  King  of  Israel :  a  Por 
trait  drawn  from  Bible  History  and  the  Book  of  Psalms.  By  FREDERICK  WILLIAM 
KRUMMAOHER,  D.D.,  Author  of  " Elijah  the  Tishbite,"  &c.  Translated  under  the 
express  Sanction  of  the  Author  by  the  Rev.  M.  G.  EASTON,  M.A.  With  a  Letter 
from  Dr.  Krummacher  to  his  American  Readers,  and  a  Portrait.  12mo,  Cloth, 
$175. 

LAMB'S  COMPLETE  WORKS.  The  Works  of  Charles  Lamb.  Comprising  his  Let 
ters,  Poems,  Essays  of  Elia,  Essays  upon  Shakspeare,  Hogarth,  &c.,  and  a  Sketch 
of  his  Life,  with  the  Final  Memorials,  by  T.  NOON  TALFOURD.  Portrait  2  vols., 
12mo,  Cloth,  $3  00. 

LIVINGSTONE'S  SOUTH  AFRICA.  Missionary  Travels  and  Researches  in  South 
Africa ;  including  a  Sketch  of  Sixteen  Years'  Residence  in  the  Interior  of  Africa, 
and  a  Journey  from  the  Cape  of  Good  Hope  to  Loando  on  the  West  Coast ;  thence 
across  the  Continent,  down  the  River  Zambesi,  to  the  Eastern  Ocean.  By  DAVID 
LIVINGSTONE,  LL.D.,  D.C.L.  With  Portrait,  Maps  by  Arrowsnftth,  and  numerous 
Illustrations.  Svo,  Cloth,  $4  50. 

LIVINGSTONES'  ZAMBESI.  Narrative  of  an  Expedition  to  the  Zambesi  and  its 
Tributaries,  and  of  the  Discovery  of  the  Lakes  Shirwa  and  Nyassa.  1858-1864. 
By  DAVID  and  CUARLES  LIVINGSTONE.  With  Map  and  Illustrations.  8vo,  Cloth, 
$500. 

M'CLINTOCK  &  STRONG'S  CYCLOPAEDIA.  Cyclopaedia  of  Biblical,  Theological, 
and  Ecclesiastical  Literature.  Prepared  by  the  Rev.  JOHN  M'CLINTOCK,  D.D., 
and  JAMES  STRONG,  S.T.D.  4  vols.  nmv  ready.  Royal  Svo.  Price  per  vol.,  Cloth, 
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MARCY'S  ARMY  LIFE  ON  THE  BORDER.  Thirty  Years  of  Army  Life  on  the 
Border.  Comprising  Descriptions  of  the  Indian  Nomads  of  the  Plains ;  Explo 
rations  of  New  Territory;  a  Trip  across  the  Rocky  Mountains  in  the  Winter; 
Descriptions  of  the  Habits  of  Different  Animals  found  in  the  West,  and  the  Meth 
ods  of  Hunting  them;  with  Incidents  in  the  Life  of  Different  Frontier  Men,  &c., 
&c.  By  Brevet  Brigadier-General  R.  B.  MARCY,  U.S.A.,  Author  of  "  The  Prairie 
Traveller."  With  numerous  Illustrations.  Svo,  Cloth,  Beveled  Edges,  $3  00. 

MACAULAY'S  HISTORY  OF  ENGLAND.  The  History  of  England  from  the  Ac 
cession  of  James  II.  By  THOMAS  BABINGTON  MACAULAY.  With  an  Original  Por 
trait  of  the  Author.  5  vols.,  Svo,  Cloth,  $10  00 ;  12mo,  Cloth,  $T  50. 

MOSHEIM'S  ECCLESIASTICAL  HISTORY,  Ancient  and  Modern ;  in  which  the 
Rise,  Progress,  and  Variation  of  Church  Power  are  considered  in  their  Connec 
tion  with  the  State  of  Learning  and  Philosophy,  and  the  Political  History  of  Eu 
rope  during  that  Period.  Translated,  with  Notes,  &c.,  by  A.  MACLAINE,  D.D. 
A  new  Edition,  continued  to  1S26,  by  C.  COOTE,  LL.D.  2  vols.,  Svo,  Cloth,  $4  00. 

NEVIUS'S  CHINA.  China  and  the  Chinese:  a  General  Description  of  the  Country 
and  its  Inhabitants ;  its  Civilization  and  Form  of  Government ;  its  Religious  and 
Social  Institutions ;  its  Intercourse  with  other  Nations ;  and  its  Present  Condition 
and  Prospects.  By  the  Rev.  JOHN  L.  NEVTTJS,  Ten  Years  a  Missionary  in  China, 
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THE  DESERT  OF  THE  EXODUS.  Journeys  on  Foot  in  the  Wilderness  of  the. 
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of  Sinai  and  the  Palestine  Exploration  Fund.  By  E.  H.  PALMER,  M.A.,  Lord 
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With  Maps  and  numerous  Illustrations  from  Photographs  and  Drawings  taken 
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OUPHANT'S  CHINA  AND  JAPAN.  Narrative  of  the  Earl  of  Elgin's  Mission  to 
China  and  Japan,  in  the  Years  1S5T,  '58,  '59.  By  LAURENCE  OLIPHANT,  Private 
Secretary  to  Lord  Elgin.  Illustrations.  Svo,  Cloth,  $3  50. 

OLIPHANT'S  (MRS.)  LIFE  OF  EDWARD  *IRVING.  The  Life  of  -Edward  Irving, 
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Correspondence.  By  Mrs.  OLIPHANT.  Portrait.  Svo,  Cloth,  $3  50. 

RAWLINSON'S  MANUAL  OF  ANCIENT  HISTORY.  A  Manual  of  Ancient  His 
tory,  from  the  Earliest  Times  to  the  Fall  of  the  Western  Empire.  Comprising 
the  History  of  Chaldaea,  Assyria,  Media,  Babylonia,  Lydia,  Phoenicia,  Syria,  Ju 
daea,  Egypt,  Carthage,  Persia,  Greece,  Macedonia,  Parthia,  and  Rome.  By 
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RECLUS'S  THE  EARTH.  The  Earth :  a  Descriptive  History  of  the  Phenomena  and 
Life  of  the  Globe.  By  ELISEE  REOLUS.  Translated  by  the  late  B.  B.  Woodward, 
and  Edited  by  Henry  Woodward.  With  234  Maps  and  Illustrations,  and  23  Page 
Maps  printed  in  Colors.  Svo,  Cloth,  $5  00. 

POETS  OF  THE  NINETEENTH  CENTURY.  The  Poets  of  the  Nineteenth  Cen 
tury.  Selected  and  Edited  by  the  Rev.  ROBERT  ARIS  WILLMOTT.  With  English 
and  American  Additions,  arranged  by  EVERT  A.  DCYCKINOK,  Editor  of  "Cyclo 
paedia  of  American  Literature."  Comprising  Selections  from  the  Greatest  Au 
thors  of  the  Age.  Superbly  Illustrated  with  141  Engravings  from  Designs  by 
the  most  Eminent  Artists.  In  elegant  small  4to  form,  printed  on  Superfine  Tinted 
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SHAKSPEARE.  The  Dramatic  Works  of  William  Shakspeare,  with  the  Corrections 
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REEI>.  Engravings.  6  vols.,  Royal  12mo,  Cloth,  $9  00. 

SMILES'S  LIFE  OF  THE  STEPHENSONS.  The  Life  of  George  Stephenson,  and 
of  his  Son,  Robert  Stepheuson ;  comprising,  also,  a  History  of  the  Invention  and 
Introduction  of  the  Railway  Locomotive.  By  SAMUEL  SMILES,  Author  of  "Self- 
Help,"  &c.  With  Steel  Portraits  and  numerous  Illustrations.  Svo,  Cloth,  $3  00. 

SMILES'S  HISTORY  OF  THE  HUGUENOTS.  The  Huguenots :  their  Settlements, 
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SPEKE'S  AFRICA.  Journal  of  the  Discovery  of  the  Source  of  the  Nile.  By  Cap 
tain  JOHN  BANNING  SPEKE,  Captain  H.  M.  Indian  Army,  Fellow  and  Gold  Med 
alist  of  the  Royal  Geographical  Society,  Hon.  Corresponding  Member  and  Gold 
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numerous  Illustrations,  chiefly  from  Drawings  by  Captain  GKANT.  Svo,  Cloth, 
uniform  with  Livingstone,  Earth,  Burton,  &c.,  $4  00. 

STRICKLAND'S  (Miss)  QUEENS  OF  SCOTLAND.  Lives  of  the  Queens  of  Scot 
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THE  STUDENT'S  SERIES. 

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Old  Testament  History.    Engravings.    12mo,  Cloth,  $2  00. 

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Ancient  History  of  the  East.    12mo,  Cloth,  $2  00. 

Hallam's  Middle  Ages.    12mo,  Cloth,  $2  00. 

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TENNYSON'S  COMPLETE  POEMS.  The  Complete  Poems  of  Alfred  Tennyson, 
Poet  Laureate.  With  numerous  Illustrations  by  Eminent  Artists,  and  Three 
Characteristic  Portraits.  Svo,  Paper,  75  cents ;  Cloth,  $1  25. 

THOMSON'S  LAND  AND  THE  BOOK.  The  Land  and  the  Book ;  or,  Biblical  Illus 
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the  Holy  Land.  By  W.  M.  THOMSON,  D.D.,  Twenty-five  Years  a  Missionary  of  the 
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TYERMAN'S  WESLEY.  The  Life  and  Times  of  the  Rev.  John  Wesley,  M.A.,  Found 
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Samuel  Wesley."  Portraits.  3  vols.,  Crown  Svo,  Cloth,  $7  50. 

VAMBERY'S  CENTRAL  ASIA.  Travels  in  Central  Asia.  Being  the  Account  of  a 
Journey  from  Teheran  across  the  Turkoman  Desert,  on  the  Eastern  Shore  of  the 
Caspian,  to  Khiva,  Bokhara,  and  Samarcand,  performed  in  the  Year  1863.  By 
ARMINIUS  VAMBERY,  Member  of  the  Hungarian  Academy  of  Pesth,  by  whom  he 
was  sent  on  this  Scientific  Mission.  With  Map  and  Woodcuts.  Svo,  Cloth,  $4  50. 

WOOD'S  HOMES  WITHOUT  HANDS.  Homes  Without  Hands :  being  a  Descrip 
tion  of  the  Habitations  of  Animals,  classed  according  to  their  Principle  of  Con 
struction.  By  J.  G.  Wooi>,  M.A.,  F.L.S.  With  about  140  Illustrations.  Svo, 
Cloth,  Beveled  Edges,  $4  50. 


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